Walnut Chocolate Meringue Cake
Walnut Chocolate Meringue Cake is a decadent dessert featuring a moist cocoa cake base, airy meringue layers, and a luscious coffee-flavored cream. Topped with dark chocolate and crunchy walnuts, this elegant cake is perfect for special occasions and celebrations.
The Walnut Chocolate Meringue Cake is a decadent and elegant dessert that combines the richness of chocolate, the lightness of meringue, and the crunch of walnuts. This layered masterpiece begins with a soft and moist cocoa-infused cake base, topped with a fluffy and airy meringue layer. A velvety coffee-flavored cream filling binds the layers together, adding a smooth and indulgent touch. The cake is finished with a drizzle of dark chocolate, a scattering of crunchy walnuts, and artistic swirls of cream, creating a visually stunning and irresistibly delicious treat. Perfect for special occasions or as a showstopper at gatherings, this cake is a harmonious blend of textures and flavors that will delight every chocolate and nut lover.
Ingredients
- Eggs: 2
- Salt: a pinch
- Sugar: 40 g
- Flour: 40 g
- Cocoa powder: 10 g
- Egg whites: 3 (at room temperature)
- Salt: a pinch
- Sugar: 200 g
- Egg yolks: 3
- Sugar: 50 g
- Vanilla sugar: 1 tablespoon
- Coffee (liquid): 1 tablespoon
- Cornstarch: 25 g
- Milk: 350 ml
- Butter: 200 g
- Dark chocolate: 30 g (grated or melted)
- Walnuts: as needed
Nutritional Information
- Calories: 480
- Protein: 6g
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Sugar: 35g
- Fiber: 2g
- Sodium: 120mg
- Cholesterol: 130mg
Directions
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In a bowl, whisk together 2 eggs, a pinch of salt, and 40 g of sugar until well combined. Sift in 40 g of flour and 10 g of cocoa powder, mixing until smooth. Pour the batter into a 20 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 15–18 minutes. Remove and let cool.
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In a clean bowl, beat 3 egg whites with a pinch of salt until frothy. Gradually add 200 g of sugar while continuing to beat until stiff peaks form. Pipe or spread the meringue onto a baking sheet lined with parchment paper in a circular shape to fit the cake. Bake at 90°C (194°F) for 110 minutes. Remove and let cool completely.
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In a saucepan, whisk together 3 egg yolks, 50 g of sugar, 1 tablespoon of vanilla sugar, 1 tablespoon of coffee, and 25 g of cornstarch. Gradually add 350 ml of milk while whisking to combine. Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and let it cool. Cover with plastic wrap to prevent a skin from forming.
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Beat 200 g of butter until creamy, then gradually mix in the cooled custard cream until smooth and fluffy. Spread a layer of the cream on the cooled cake base. Place the baked meringue layer on top, followed by another layer of cream.
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Sprinkle baking sugar on top or design as desired. Decorate with grated or melted dark chocolate and walnuts. Let the cake set in the refrigerator for 2–3 hours before serving.
