Chocolate Meringue Cake Recipe

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Chocolate Meringue Cake
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Ingredients
20
Count
Nutrition
680
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. FOR CAKE:.
  2. Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
  3. In a separate bowl, beat butter at medium speed until creamy.
  4. Add sugar and beat well.
  5. Add egg yolks, one at a time and beat until well blended after each addition.
  6. In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
  7. In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
  8. Stir in the pecans and mix well.
  9. Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
  10. Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
  11. Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
  12. CREAM CHEESE FILLING:.
  13. Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
  14. Once the cake cools completely, spread this filling between the layers.
  15. GANACHE:.
  16. Bring whipping cream to a simmer in a heavy saucepan over medium heat.
  17. Remove from heat and add chocolate, stirring until the chocolate is melted.
  18. Cool until ganache becomes a spreading consistency (stirring often).
  19. Frost the top and sides of the cake with ganache reserving 1/2 cup.
  20. MERINGUES:.
  21. Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
  22. Gradually add sugar; beating until soft peaks form and sugar dissolves.
  23. Fold in chocolate.
  24. Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
  25. Transfer to wire racks to cool completely.
  26. Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
  27. TO SERVE THE CAKE:.
  28. Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
  29. TO STORE:.
  30. IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 680 Kcal (2847 kJ)
Calories from fat 424.5 Kcal
% Daily Value*
Total Fat 47.17g 73%
Cholesterol 113.76mg 38%
Sodium 78.53mg 3%
Potassium 167.16mg 4%
Total Carbs 64.03g 21%
Sugars 41.26g 165%
Dietary Fiber 5.42g 22%
Protein 10.14g 20%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 7%
Iron 6.3mg 35%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 412.01 Kcal (1725 kJ)
Calories from fat 257.2 Kcal
% Daily Value*
Total Fat 28.58g 73%
Cholesterol 68.93mg 38%
Sodium 47.58mg 3%
Potassium 101.28mg 4%
Total Carbs 38.79g 21%
Sugars 25g 165%
Dietary Fiber 3.29g 22%
Protein 6.14g 20%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 7%
Iron 3.8mg 35%
Calcium 30mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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