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!
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!