I love eating different cakes and pies, so I tried to create different combinations of these sweets. This time I present you a really tasty chocolate cake with meringue, cream and raspberries. The cake melts in your mouth, it tastes really divine and surely a lot of guests will be tempted to get some more 🙂
4 eggs, in room temperature
32 g of cocoa powder
32 g of flour
½ cup (100g) of granulated sugar
Beat the egg whites until stiff, gradually add a spoonful of sugar whisking all the time. Beat for about 3 minutes or until the egg whites are thickens and shiny. Keep whipping, add one yolk at a time. Beat for about 3 minutes or until the mass is very fluffy. Combine cocoa and flour and sift into a clean bowl. Add them into the whipped mass, preferably in 4 batches, stirring the mass gently or slowly mixing at minimum speed each time until well combined. Place into a 6 inches round baking tin lined with parchment paper and put in an oven preheated to 170°C. Bake for 25-30 minutes. Allow to cool.
250 g mascarpone, at room temperature
400 ml 30% cream, very cold
5 tablespoons of powdered sugar
Whip mascarpone, cream and powdered sugar until stiff (adjust sweetness desired). Chill.
4 egg whites
170 g of sugar
1 tablespoon of potato flour
1 tablespoon of cocoa powder
1 teaspoon of wine vinegar
Beat the egg whites until stiff. Add a spoonful of sugar whisking all the time until completely dissolved. Add wine vinegar and sift-in potato flour and cocoa powder. Mix until well combined. Place the meringue into the baking tray which you used when baking cake, lined with baking paper. Put in an oven preheated to 160°C and bake for 20 minutes. Reduce heat to 90°C and bake for another 30 minutes. Allow to cool.
50 ml cream 30 %
50 g of semi-sweet dark chocolate, cubed
½ tablespoon of cocoa powder
Boil the cream in a saucepan, remove from the heat. Add the chocolate and cocoa powder. Stir vigorously until the chocolate is melted and a smooth and uniform mass is obtained. Allow to cool.
250 g raspberries
semi-sweet dark chocolate, shaved for toppings
Place the cake into a tray. Spread half of the cream evenly. Add half of the raspberries. Gently remove the meringue from the baking paper and put on top of cream. Spread the other half of the cream into the meringue. Add the left raspberries. Sprinkle with the shaved chocolates and drizzle with ganache. Refrigerate for night.