Chocolate Meringue Mousse Cake Recipes

CHOCOLATE MERINGUE LAYER CAKE

Chocolate Meringue Layer Cake image

This Chocolate Meringue Layer Cake from Gemma Stafford's first cookbook, Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere is made up of 2, 10-inch round layers of light and crunchy chocolate meringue, with a layers of creamy chocolate mousse and whipped cream in between. Then it's delicately topped off with some more whipped cream and chocolate shavings. It is the perfect combination of crunchy and creamy textures in every single chocolatey bite!

Provided by Jennifer

Categories Cake

Time 5h

Number Of Ingredients 10

Ingredients

6 large Egg Whites (room temperature)
2 cups Sugar
2 1/2 tsp Cornstarch
1 tsp Distilled White Vinegar
3 tbsp Unsweetened Cocoa Powder (sifted)
Chocolate Shavings
1 cups Chopped Bittersweet Chocolate
1/4 cup Whole Milk
3 large Egg Whites (room temperature)
2 cups Heavy Cream

Steps:

chocolate meringue layer cake
Preheat the oven to 275ºF (135ºC). Line two cookie sheets with parchment paper.
Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, bet the egg whites on low speed for 2 minutes, until bubbles start to form.
Increase the speed to medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
Bake for 1 to 1 1/4 hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
Meanwhile, whip the cream until stiff peaks form. Refrigerate until ready to assemble the cake.

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