Directions:
- MERINGUES:.
- Preheat oven to 300°F Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
- Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
- CHOCOLATE CHIFFON CAKE:.
- Preheat oven to 325°F Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
- Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.
- MASCARPONE WHIPPED CREAM:.
- Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
- GLAZE:.
- Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
- Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
- Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. ****DO AHEAD Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1896.24 Kcal (7939 kJ) | ||
| Calories from fat | 1033.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.85g | 177% | |
|---|---|---|---|
| Cholesterol | 214.47mg | 71% | |
| Sodium | 1491.81mg | 62% | |
| Potassium | 2682.96mg | 57% | |
| Total Carbs | 204.27g | 68% | |
| Sugars | 132.03g | 528% | |
| Dietary Fiber | 7.06g | 28% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 196mg | 20% | |
| Amount Per 100 g | |||
| Calories | 379.4 Kcal (1588 kJ) | ||
| Calories from fat | 206.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.98g | 177% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 71% | |
| Sodium | 298.48mg | 62% | |
| Potassium | 536.8mg | 57% | |
| Total Carbs | 40.87g | 68% | |
| Sugars | 26.42g | 528% | |
| Dietary Fiber | 1.41g | 28% | |
| Protein | 5.04g | 50% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 17% | |
| Calcium | 39.2mg | 20% | |
* 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.
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