Chocolate meringue cake

At this gloomy start to the week, I wanted to offer you a super gourmet cake, which is good for morale. For that, you needed chocolate, a lot of chocolate. And also a little sweetness, with a meringue. Crunchy on top, melting on the inside, it brings incomparable charm to this simple cake.

I prepared this cake a few days ago, but, alas (a thousand times alas!!!), it was not for us. We still nibbled a share, far too small, which left us unsatisfied.
But suddenly, I have an excuse all found to prepare another one very, very quickly…

Chocolate meringue cake:

200g chocolate (66%)
130g butter
90g brown sugar
3 eggs
1 tbsp vanilla extract
70g flour
1/2 tsp baking powder
a pinch of fleur de sel

Preheat the oven to 160°C;

Melt the chocolate in a bain-marie or in the microwave in 30-second increments.

Whisk the soft butter and sugar.
Add the eggs one at a time, while whisking.
Add the vanilla extract then the flour, baking powder and salt. Mix briefly.
Add the chocolate.

Lay a 22cm cake ring on a baking sheet and pour the batter inside.

Cook for 20 minutes.


3 egg whites
160 g of sugar
1 tsp cornstarch
20g bitter cocoa
1 tsp white vinegar

While the cake is baking, prepare the meringue.
Whisk the whites. When the whisks start to leave traces, add the sugar little by little.
Add the vinegar, then the cornflour and the cocoa. Whisk.

Take the cake out of the oven and cover it with meringue.
Continue cooking for 20 minutes.

When it comes out of the oven, pass a blade around the ring.

Uncover the lukewarm cake on a plate and let it cool.
Store at room temperature.

To finish: I have plenty of molds and yet I use more and more often a simple ring to bake my cakes. In fact, I find it very practical, especially for unmoulding. If we bake this cake in a mold, I’m afraid that the unmolding will be a bit complicated. The meringue, fragile, may suffer during the operation.
The circle can be used for many preparations, if they are not too liquid.

It is not necessary to butter the circle.

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