Description
This Hot Chocolate Meringue Cake is a decadent and airy dessert featuring delicate cocoa-flavored meringue layers spiced subtly with cayenne pepper, layered generously with freshly whipped cream. The meringue is slowly baked to achieve a crisp exterior and chewy interior, making an indulgent treat perfect for special occasions or dessert lovers craving a rich chocolatey delight with a light texture.
Ingredients
Scale
Meringue Layers
- 6 egg whites
- 1 tablespoon cream of tartar
- 1 1/4 cups sugar
- 3 tablespoons sifted cocoa powder
- 1/8 teaspoon cayenne pepper
Filling
- 4 cups whipped cream (freshly whipped, unsweetened)
Instructions
- Prepare the Oven and Pans: Preheat your oven to a low temperature suitable for drying meringue, usually around 225°F (107°C). Line two baking pans with parchment paper and draw two 9-inch circles in the center of each sheet to guide the shape of the meringue layers, then set aside.
- Make the Meringue: In a clean, grease-free bowl, whisk the egg whites with cream of tartar on high speed until soft peaks form. Gradually stream in the sugar while continuing to beat on high speed. Once the whites hold soft peaks, sift in the cocoa powder and cayenne pepper. Continue beating until stiff, glossy peaks form.
- Shape and Bake: Spoon or pipe the meringue onto the prepared parchment paper within the drawn circles, smoothing out evenly. Bake in the oven for 3 hours, then turn off the oven and allow the meringue to sit inside for an additional hour without opening the door. This slow drying process prevents cracking and helps achieve the perfect texture.
- Cool the Meringue Layers: Carefully remove the meringue from the oven and parchment, then store the layers in a very dry, cool place to maintain crispness until ready to assemble.
- Assemble the Cake: Place one meringue layer on a serving platter, spread half of the whipped cream over the top, then add the second meringue layer. Spread the remaining whipped cream over the top layer evenly.
- Serve: Chill briefly if desired, then slice and serve this luscious Hot Chocolate Meringue Cake, enjoying the contrast of the crisp cocoa meringue with the creamy whipped filling.
Notes
- Ensure no yolk contaminates the egg whites for best meringue volume.
- The cayenne pepper adds a subtle heat to balance the chocolate flavors; adjust quantity to taste.
- Whip cream just before assembling to keep it fresh and fluffy.
- Store meringue layers in an airtight container if not assembling immediately to maintain crispness.
- Use room temperature egg whites for better volume when whipping.
