Ingredients with Measurements:
- 6 egg whites
- 1 and 1/2 cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate shavings or cocoa powder for garnish
Special equipment needed:
- Electric mixer
- 9-inch springform pan
- Parchment paper
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a large mixing bowl, beat the egg whites with an electric mixer until they become frothy.
3. Add the cream of tartar and salt to the egg whites and continue to beat until soft peaks form.
4. Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat until stiff peaks form.
5. Fold in the vanilla extract, cocoa powder, flour, and baking powder into the egg white mixture until just combined.
6. Pour the mixture into the prepared pan and smooth out the top with a spatula.
7. Bake for 25-30 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan.
9. In a separate mixing bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
10. Once the cake has cooled, remove it from the pan and place it on a serving plate.
11. Fill a pastry bag with the whipped cream and pipe it onto the top of the cake in a decorative pattern.
12. Garnish the cake with chocolate shavings or cocoa powder.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 270
Fat: 12g
Carbohydrates: 38g
Protein: 4g
Sugar: 33g
Sodium: 100mg
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.
- Cocoa powder can be substituted with cacao powder.
Variations:
- Add chopped nuts or chocolate chips to the cake batter for added texture.
- Use different flavored extracts such as almond or peppermint for a different flavor profile.
- Add a layer of fresh berries or fruit between the cake and whipped cream for added freshness.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy meringue cake.
- Use room temperature eggs for easier separation of the yolks and whites.
- Chill the mixing bowl and whisk attachment in the freezer for a few minutes before beating the heavy cream for easier whipping.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with chocolate shavings or cocoa powder.
Garnishes:
Chocolate shavings or cocoa powder
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the center, it may not have been baked long enough or the oven temperature may have been too low.
- If the meringue is too dense or chewy, it may have been overbeaten.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Meringue cakes have been around since the 17th century and were popularized in Europe. The addition of cocoa powder to the meringue cake is a more modern twist.
Flavor profiles:
Rich chocolate flavor with a light and airy meringue texture.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
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Taste: Rich, Sweet, Chocolatey, Creamy, Meringuey