Cocoa cake with fluffy cream, crispy meringue and fruit jam is a combination that creates the perfect after-dinner dessert. This cake tastes great, looks amazing and disappears from the plate very quickly 🙂

Cake:

Ingredients:

4 eggs, in room temperature
32 g of cocoa powder
32 g of flour
½ cup of granulated sugar

Procedure:

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 25 x 37 cm baking tray lined with parchment paper and put in an oven preheated to 170°C. Bake for 30 minutes. Allow to cool

Cream:

Ingredients:

250 g mascarpone, at room temperature
400 ml 30% cream, very cold
5 tablespoons of powdered sugar

Procedure:

Whip mascarpone, cream and powdered sugar until stiff (adjust sweetness desired). Chill.

Chocolate Meringue:

Ingredients:

4 egg whites
170 g of sugar
1 tablespoon of potato flour
1 tablespoon of cocoa powder
1 teaspoon of wine vinegar

Procedure:

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.

Additional Ingredients:

blackcurrant jam (i used homemade)

Place the cake into a tray. Spread a 6-8 tablespoons of jam. Apply the cream evenly. Gently remove the meringue from the baking paper and put on top of cream. Refrigerate for night.

Enjoy!