It was the sister’s birthday.

Becaust on!%0th conscious, cakes with cream are out. BUT! Cheesecake and chocolate? She was like, bring it on!

LOL.

Ironic right? So deserved to be whacked on the buttock she. Grrr. Nevertheless i’m a happy baker because no cream means less work. Yeah right!

Bearing in mind that i had ALOT of egg whites to use up, i began shortlisting a few cakes with high possibilities that will use up my egg whites.

Then i saw the cake. The search was over. I had my eyes set on this particular cake. It has got no cream and all my egg whites will be used up! *yay* I couldn’t be happier :)

So out baked Chocolate & Almond Meringue Cake!

Because i didn’t scale down the ingredients even though i was using a smaller cake tin than what the recipe required, i turned the leftover batter to a few cupcakes. But mostly, it was because i was waayy tooooo curious of how the cake gonna taste like. With the cuppies, i can taste the cake straight without needing to wait for the birthday girl to cut her cake :P

(yes, not scaling down the recipe was done on purpose because i wanna eat first!)

The sister squealed in delight when she saw the cake. She was gushing non stop. Grin. I must say, it did look pretty… I never knew meringue cakes can be so pleasant to the eyes but do ignore the ugly cuppies!

What surprised me more was how much i loved the cake!

I’ve eaten quite a bit of meringue before but this is nothing like the ones i’ve had. It’s really crispy on the outside (like all meringue) but in the inside, it’s gooey and chewy! With the additional crunchy chopped almonds and melted chocolate in it, i was seriously sold. Totally orgasmic!! Heheheheheh!

You can safely say, i’m now a convert!

I’ll never have bad thoughts about cakes and pies with meringue anymore :P

What about the chocolate cake? You ask.

Well, let’s just say… you’d never be able to stop after 1 bite. It was flourless. And it was very chocolate-y. But not heavy at all! Why? Because of the folded egg whites *wink*

Having said that, once you refrigerate the cake, it’s a different story altogether. It will become fudgier and brownie like. Honestly, i loveeee both versions. But if you’re anything like my Darcy, a total fussypot with chewing problem -> too many fillings that even crowning can’t solve , you would want to leave the cake in the room temperature for at least 10 minutes. *wink*

Wait, i like 3 versions actually. The in between (10 mins post room temperature) texture rocks too!!

Chocolate & Almond Meringue Cake

adapted from Tartelette

For the cake:
10 tablespoons unsalted butter, plus more for pan
3/4 cup firmly packed light-brown sugar
6 large whole eggs, separated
12 ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons vanilla
1 1/2 tablespoons rum
1/4 teaspoon salt

For the meringue:
4 ounces bittersweet chocolate, roughly chopped (1 cup)
1 cup almond (about 4 ounces), toasted and roughly chopped
1 tablespoon cornstarch
4 large egg whites
3/4 cup sugar -> i used half cup

Prepare the cake:
1. Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment paper. Butter parchment and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, vanilla, rum, if using, and salt

3. Beat until combined. Transfer to a clean bowl and wash your mixing bowl thoroughly.

4. In a clean mixer bowl fitted the whisk attachment, beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

Prepare the meringue:
Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl fitted with the whisk attachment, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in almond mixture.

Assemble and Finish:

Remove cake from oven. Using a large offset spatula, spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 30 to 35 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Note : the cake will inevitably sink a little after cooling down. nothing to worry about if yours does!

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25 Responses to “Chocolate & Almond Meringue Cake”

  1. Your sister’s so lucky to have you bake such a pretty cake! Flourless chocolate cakes always gets a thumbs-up from me, and to pair it with meringue? Brilliantly decadent :)

  2. omg, so so beautiful. I like rustic looking cakes like this, more than those creamy ones or those with lots of frosting. Both the cake and cupcakes versions look gorgeous! ^^

  3. looks yummy! :) I like your cake stand! :D

  4. ovenhaven : thanks.. i loveeee flourless chocolate cake too, be it with hazelnut, almond.. as long as it’s flourless chocolate cake, i *will* like. Hahah!

    noobcook : thank you sweetie! secretly i was glad the sister specifically ruled out the typical creamy ones :P

    faithy : *WAILS!!!!* but my helper just broke this cake stand last week…. i can’t find it anywhere anymore. it has been discontinued :(((((((((((((

  5. Looks rich and nice for both versions! Every bite must be heavenly with the combination of bittersweet choco, rum and halzernut!
    Beautiful clicks! Love your presentation.

  6. Wow, this looks totally awesome! I’m quite scared of making meringue to be honest (kinda ironic cos I do alot of chiffons and macarons), but yours look extremely delicious and tempting! The “light” word especially, got me sold…can I eat this without feeling guilty? Haha :) Great job there! :)

  7. I have the same problems with people scrapping off my frostings too… Grrr. This however, will make a perfect cake!

  8. I was wondering how much that bundle of vanilla beans would cost..;-)
    The cake looks absolutely delish and luscious with that beautifully mounted meringue!

  9. oo what a great idea!

  10. This looks wonderful, and I will try and make it for my birthday. The title is a misnomer since the recipe contains hazelnuts not almonds, how many almonds to use??

  11. Me….don’t like cream on cakes either! So this is a yum for me :D …eeeeee awwwww…

  12. this is one of those most irresistable chocolate almond meringue cake, truly heaven

  13. I’m drooling and it’s only breakfast! This is bookmarked! I can’t wait to try this!!!

    Great blog; so happy I found you!

    Mary xo
    Delightful Bitefuls

  14. Like like a very very yummy cake!

  15. Your cake look really good!

  16. Your sister is very lucky :) one slice over here please!

  17. Jessie : Yes it does! btw, it’s almond but u can always substitute with hazelnut. i forgot to make amendment to the recipe earlier :P

    alison : can though that is not true *grin* it’s all in the mind! just tell yourself it’s guilt-free-cake! haahahahaaa! or better, eat first, diet later :P

    crusta : aahh.. glad that i’m not alone. but if i eat out, i’d scrap the cream away though.. LOL!

    angie : the vanilla pods were a steal! the person lugged it back all the way from Madagascar recently and she bought waaayy too much hence she sold it to me, unwillingly. hee hee heee!

    babette : sorry, my fault! recipe amended. the amount of the nuts is the same but of course, u can use either hazelnut or almond. both are great!

    tigerfish : but buttt.. u must try homemade ones! especially cream cheese frosting… whoaaa… lip-licking good! *oink*

    big boys oven + mycookinghut + sana : thanks! i’ve got very good recipe that’s why ;)

    mary : awww.. thanks. let me know how yours turns out alright??

    3hungrytummies : u must tell that to the sister. that health conscious girl just had 1 slice after dinner and flew off the next day! Grrrrr.. lol!

  18. These look outstanding! I actually find the cupcakes adorable but then I guess I may be biased toward that form XD.

  19. The cake looks absolutely delicious. I like the cupcakes. It’s a nice touch.

  20. Bookmarked this recipe! OMG I love it!

  21. Oh sweet!!! from top it looks like flourless chocolate cake with those cracked / cloudy look after baking. I love Tartelette’s recipes too, have u tried her pillow cheesecake with butter caramel sauce? I’ve tried, it’s awesome :)

  22. I just made this cake to the letter and the chocolate part didn’t set at all – what might I have done wrong?

  23. xiaolu : hahaha! not at all.. cuppies are always cuter but mine hor… very out of shape!

    ivy : grin. that’s because i am a greedy greedy girl! otherwise, the cuppies would not have existed :P

    anh : ahhh.. can’t wait to see your rendition!

    swee san : I haven’t! I think i saw the recipe somewhere recently… looks absolutely divine! cheesecake and caramel sauce?!? i am afraid i might not even share my cake! haha!

    clark : sorry to hear that but can u explain more? didn’t set?? was it runny?? if it was runny and sank very very badly in the middle, then it might be under baked.

  24. This is just too beautiful! Well done!

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