Milk Chocolate Meringue Cake
350kcal
Ingredients
For the Meringue
- 4 large large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch salt
For the Ganache and Filling
- 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
For Dusting
- Cocoa powder optional, for dusting
Method
Preparation
- 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.
Baking the Meringue
- 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.
Making 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.
Assembling 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.
Chilling and Serving
- 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.
Nutrition
Serving1gCalories350kcalCarbohydrates40gProtein4gFat22gSaturated Fat12gSodium45mgFiber1gSugar28g
Notes
If you're out of heavy cream, you can use coconut cream as a dairy-free alternative. Optional: Add fresh berries between the layers for a fruity twist. Store leftovers covered in the refrigerator for up to 2 days.