Chocolate Meringue Cake Flourless Passover Recipes
FLOURLESS CHOCOLATE MOUSSE CAKE
Uses no flour so it is perfect if you have allergies or for Passover.
Provided by ZIP1992
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
- Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
- Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
- Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 24.2 g, Cholesterol 93.7 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 22.3 g
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- Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray and dust with 1 tablespoon of the cocoa. Tap out any excess cocoa and set prepared pan aside.
- Melt the chocolate and butter together in the top of a double boiler or microwave, with gentle heat, until about three-quarters of the way melted. Remove from heat and gently stir until completely melted and combined and smooth. Whisk in 1/2 cup (99 g) sugar, vanilla, espresso powder, pinch of salt and remaining cocoa powder. Set aside until just warm to the touch in a large bowl (if it isn’t already).
- Whisk egg yolks into butter/chocolate mixture until combined. Beat egg whites with an electric mixer on high speed in a clean, grease-free bowl until frothy. Add cream of tartar and continue beating until soft peaks form; gradually add 2 tablespoons of sugar and keep beating until stiff, but not dry, peaks form. Fold about one-quarter of the egg whites into the butter/chocolate mixture to begin to lighten it, then fold in remaining whites until batter is a uniform chocolaty color. Scrape batter into prepared pan.
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- In a large microwave-safe bowl, melt the butter in the microwave until foamy (watch carefully so that it doesn't boil and splatter). Add the chopped chocolate and stir until completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.) Add the sugar and whisk until well combined. Whisk in the eggs one at a time. Whisk in the cocoa powder, using a folding motion at first so it doesn't fly out of the bowl. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake is set.
- While the cake bakes, make the meringue topping. Bring 1/2-inch of water to a boil in a small sauce pan, then lower the heat so that the water just simmers. Combine the egg whites, cream of tartar, and sugar in the bowl of an electric mixer (or any large heatproof bowl). Set the bowl over the pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk gently for about 3 minutes, until the egg whites are hot to the touch and the sugar is dissolved. Remove the bowl from the pan and attach it to the stand mixer. (Alternatively, a hand mixer can be used.) Fit the mixer with the whisk attachment (or beaters if using a hand mixer) and whisk on medium speed (or high if using a hand mixer) until the meringue is cooled, glossy and stiff, 5 to 6 minutes. You'll know it's ready when you lift the whisk out of the bowl and the meringue holds a firm peak that curls over. Set aside until the cake is done.
- When the cake comes out of the oven, give the meringue a quick whisk, then pile it onto the the hot cake, leaving a 1-inch border around the perimeter (it may spread a little and you don't want it to touch the sides of the pan). Use a small spoon to swirl it into dramatic peaks.
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