First of all this is the best cake I’ve ever made! Second of all, this cake came out pretty different from the original recipe and I have no clue how could that happened. But I just love it!
I’ve baked this Chocolate Cake as a present for my friend’s Birthday and I can’t describe how much she liked it. You don’t even imagine how many compliments about my cake I had that night. They warmed my heart! Thank you Helene Dujardin for the great recipe and continuously inspiration!
Chocolate Cake with Soft Meringue and Pecans
Ingredients:
- For the cake: -
- unsalted butter - 10 tablespoons, plus more for pan (room temperature)
- light-brown sugar - 3/4 cup, firmly packed
- large whole eggs - 6, separated
- best quality bittersweet chocolate - 12 ounces, melted and cooled
- vanilla extract - 1 teaspoon
- salt - 1/4 teaspoon
- For the meringue: -
- egg whites - 4
- sugar - 3/4 cup
- chopped pecans - 1/3 cup
Instructions:
Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, vanilla extract, and salt. Beat until combined. In a medium bowl beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Very gently fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes. Meanwhile prepare the merengue. Beat remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Remove cake from oven. Using a spatula spread meringue mixture on top of cake, sprinkle with chopped pecans. Bake until meringue is lightly browned for 10 minutes. Then lower the temperature to 300 F and bake 10 more minutes. Meringue should become golden, but still soft, airy and weightless. Transfer the pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of the pan. Let cool, about 30 minutes, before slicing and serving
Looks awesome
Thanks))
I cannot understand the recipe say to separate 6 eggs then tp beat the 6 egg white to fold in a third and then the rest in the cake mixture then also say to beat the 4 remaining egg whites for the meringue is this 4 eggs extra
thank you
kiki
hi! yes,6 eggs for the batter and 4 extra egg whites for the meringue. You can find it listed in the ingredients “For the meringue: -
egg whites – 4; sugar – 3/4 cup; chopped pecans – 1/3 cup”. Thanks Kiki)