Milk Chocolate Meringue Cake
Welcome to the delightful world of chocolate indulgence! This Milk Chocolate Meringue Cake is a show-stopping dessert that marries the rich, creamy flavors of milk chocolate with the light, airy texture of meringue. Perfect for special occasions like birthdays, anniversaries, or just a sweet treat after dinner, this cake not only looks stunning but also delivers an unforgettable taste experience. Whether you’re a chocolate lover or simply looking to impress your guests, this cake is sure to bring smiles and happy hearts to your table.
What makes this recipe even more special is its unique layers—a crispy meringue, luscious chocolate ganache, and feather-light whipped cream filling. Each bite offers a delightful contrast of textures, while the rich chocolatiness will have everyone coming back for seconds. So, roll up your sleeves and prepare to bask in the sweet pleasures of this heavenly creation!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 cup milk chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Cocoa powder (for dusting, optional)
Gather your ingredients for a seamless baking experience.
Directions
- Preheat the Oven: Start by preheating your oven to 275°F (135°C). Line two baking sheets with parchment paper and set aside.
- Prepare the Meringue: In a clean bowl, beat the egg whites with a mixer on high speed until soft peaks form. Gradually add in the sugar, continuing to beat until stiff and glossy peaks form. Add the cream of tartar and a pinch of salt, mixing until well combined.
- Shape the Meringue: Spread the meringue mixture onto the parchment-lined baking sheets to create two 8-inch circles. Use a spatula to smooth the tops.
- Bake the Meringues: Place the baking sheets in the oven and bake for about 1 hour, or until the meringue is dry and easily lifts off the parchment. Turn off the oven and allow the meringues to cool inside for an additional hour.
- Make the Ganache: In a saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Remove from heat, add the chopped chocolate, and stir until smooth.
- Assemble the Cake: Once the meringues are completely cool, place one layer on a serving plate. Spread a layer of chocolate ganache on top, followed by whipped cream mixed with vanilla extract. Top with the second meringue layer and repeat the process.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the flavors to meld and for easier slicing. Dust the top with cocoa powder before serving if desired.
Tips & Variations
- Ingredient Substitutions: If you’re out of heavy cream, you can use coconut cream as a dairy-free alternative.
- Optional Variations: Add some fresh berries, such as raspberries or strawberries, between the layers for a fruity twist.
- Storage or Reheating Tips: Store any leftovers in the refrigerator, covered, for up to 2 days. Meringue can become soft over time, so it’s best enjoyed fresh.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (plus chilling)
- Servings: 8
- Difficulty Level: Medium
Milk Chocolate Meringue Cake
Ingredients
- 4 large large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch salt
- 1 cup milk chocolate, chopped
- 1 cup heavy cream divided as 1/2 cup for ganache and 1/2 cup for whipped cream
- 1 teaspoon vanilla extract
- Cocoa powder optional, for dusting
Method
- Preheat the oven to 275°F (135°C). Line two baking sheets with parchment paper.
- In a clean bowl, beat the egg whites with a mixer on high speed until soft peaks form.
- Gradually add in the sugar, continuing to beat until stiff and glossy peaks form. Add the cream of tartar and a pinch of salt, mixing until well combined.
- Spread the meringue mixture onto the parchment-lined baking sheets to create two 8-inch circles.
- Bake for about 1 hour, or until the meringue is dry and easily lifts off the parchment.
- Turn off the oven and allow the meringues to cool inside for an additional hour.
- In a saucepan, heat 1/2 cup of heavy cream until it just begins to simmer.
- Remove from heat, add the chopped chocolate, and stir until smooth.
- Once the meringues are completely cool, place one layer on a serving plate.
- Spread a layer of chocolate ganache on top, followed by whipped cream mixed with vanilla extract.
- Top with the second meringue layer and repeat the process.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and for easier slicing.
- Dust the top with cocoa powder before serving if desired.