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There are few desserts as indulgent and satisfying as a rich, multi-layered cake that combines textures and flavors in every bite. This Chocolate Meringue Cake with Cream and Walnuts is the perfect example of the kind of treat that’s both elegant and utterly delicious. With a soft, chocolatey base, a crisp meringue layer, and a creamy, velvety filling, this cake is perfect for special occasions or just when you want to treat yourself and loved ones to something truly indulgent.
The beauty of this dessert lies not only in its rich flavor but also in its layers, which create a beautiful contrast of textures: the tender chocolate cake, the crunchy walnut-topped meringue, and the luscious cream filling. Each component comes together to form a harmonious and delightful treat that is hard to resist.
Whether you’re planning to serve this cake for a birthday, holiday, or any celebration, it’s a showstopper that will impress everyone at the table. Despite its complexity, it’s surprisingly easy to make when you break down the steps, and once you’ve made it a few times, it becomes second nature. The balance between chocolate and cream, the crunch of walnuts, and the softness of the meringue will have your taste buds dancing.
Full Recipe:
Ingredients
For the Dough:
3 eggs
A pinch of salt
100g (1/2 cup) sugar
30g (2 tbsp) vegetable oil
1/2 tsp baking powder
80g (1/2 cup) flour
20g (1.5 tbsp) cocoa powder
Baking tin: 18×28 cm
Bake in a preheated oven at 180°C (356°F) for about 25 minutes
For the Meringue Layer:
4 egg whites
200g (1 cup) sugar
A pinch of citric acid
200g roasted walnuts
Bake at 120°C (248°F) for about 60 minutes
For the Cream:
100g (1/2 cup) sugar
100g (1/2 cup) hot cream (33% fat)
35g (1.5 tbsp) butter
200g (1 cup) cream (33% fat)
600g (1 cup) cream cheese
30g chocolate (for garnish)
Let stand in the refrigerator for 4 hours
Steps How to Make It
1. Preparing the Chocolate Cake Base:
Preheat your oven to 180°C (356°F). Grease and line your 18×28 cm baking tin with parchment paper.
In a large bowl, whisk together 3 eggs and a pinch of salt. Add the sugar and beat until the mixture becomes light and fluffy.
Stir in the vegetable oil and mix until well combined.
In a separate bowl, sift the flour, cocoa powder, and baking powder together to remove any lumps. Gradually add the dry ingredients into the egg mixture, gently folding them in until fully incorporated.
Pour the batter into the prepared baking tin and smooth it out. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool completely.
2. Making the Meringue Layer:
Preheat the oven to 120°C (248°F).
In a clean, dry bowl, beat the 4 egg whites using an electric mixer until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form.
Add a pinch of citric acid to help stabilize the meringue.
Once the meringue is stiff and glossy, spread it evenly over the cooled cake base. Sprinkle the roasted walnuts on top.
Bake for about 60 minutes or until the meringue is firm and golden. Allow the meringue to cool completely after baking.
3. Preparing the Cream Filling:
In a saucepan, heat 100g of hot cream and 35g of butter together over low heat until the butter melts. Stir in the sugar until it dissolves completely.
Remove from heat and allow the mixture to cool slightly.
In a separate bowl, beat the remaining 200g of cream and 600g of cream cheese until smooth and creamy.
Once the butter and cream mixture has cooled, add it to the cream cheese mixture and beat until combined.
Spread the cream filling evenly over the cooled meringue layer.
Melt 30g of chocolate in a microwave or using a double boiler. Drizzle the melted chocolate over the cream layer for decoration.
Refrigerate the cake for at least 4 hours to allow the cream to firm up and the flavors to meld together.
4. Assembling and Serving:
After the cake has chilled, slice it into squares or rectangles.
Serve chilled, garnished with extra walnuts or chocolate shavings if desired.
Enjoy every bite of this rich, decadent dessert!
Prep Time
Preparation Time: 20 minutes
Baking Time: 1 hour 25 minutes (for both layers)
Chilling Time: 4 hours
Total Time: Approximately 6 hours 10 minutes (including cooling and refrigeration time)
KCAL & Servings
Calories per Serving: Approximately 300-350 kcal (depending on portion size)
Servings: 12-16 servings
Explanation of the Recipe: Why It’s Timeless
What makes this Chocolate Meringue Cake with Cream and Walnuts timeless is its ability to bring together rich flavors, textures, and nostalgia. The combination of chocolate, meringue, walnuts, and creamy filling is a flavor profile that has stood the test of time, delighting taste buds for generations. This cake has all the elements of a perfect dessert: the crunch of walnuts, the softness of the cake, the crisp meringue, and the smooth, creamy filling. The harmonious layers are a reminder that some recipes never go out of style.
Not only does this cake have universal appeal, but it’s also a versatile dessert that can be adapted for various occasions. Whether you’re celebrating a holiday, hosting a special dinner, or simply craving a sweet treat, this cake fits the bill. It’s ideal for gatherings because it’s easy to slice into portions, making it a great dessert for serving a crowd.
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