Description
Indulge in the rich, chocolaty goodness of this Hot Chocolate Meringue Cake. A flourless delight that combines the fudgy texture of brownies with the airy lightness of meringue, topped with a dollop of whipped cream and marshmallows for the perfect finish.
Ingredients
Scale
Egg Yolk Mixture:
- 6 large eggs (separated)
- 1/2 cup granulated sugar
- 6 oz dark chocolate (melted and cooled)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Egg White Mixture:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Additional:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Mini marshmallows and chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
- Mix Egg Yolk Mixture: Beat egg yolks with 1/2 cup sugar until pale. Add melted chocolate, cocoa powder, vanilla, and salt. Combine well.
- Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into chocolate mixture. Divide batter into pans and bake.
- Whip Cream: Whip heavy cream with powdered sugar until soft peaks form.
- Assemble Cake: Place one cake layer, top with whipped cream, add second layer. Garnish with marshmallows and chocolate.
- Serve: Chill or serve at room temperature.
Notes
- This flourless cake has a rich, chewy texture reminiscent of a brownie.
- Pair with light whipped cream or use peppermint marshmallows for a holiday twist.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
