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This Chocolate Meringue Cake is layers of meringue filled with a light chocolate mousse. It’s lovely and a beautiful dessert for any occasion!
Why You’ll Love This Recipe.
I am a huge meringue fan and when you put a few layers of chocolate whip cream between the meringue and top it with strawberries, you have heaven.
This chocolate meringue cake needs to be made a head of time which can be a real bonus if you are planning a special meal. It’s one less thing to worry about at the last minute.Â
It’s melt in your mouth delicious! Top it with your favorite paper.
What is Meringue?
Meringue is basically egg whites and sugar beaten until stiff and a little cream of tarter added in.
Tips for the Perfect Meringue
- Use room temperature eggs. If you forget to take them out ahead of time, place them in a bowl of warm water and in a few minutes they will be at room temperature.Â
- When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
- Use a clean mixing bowl and beater. Any dirt in the bowl can cause your egg whites not to whip properly. You can use a stand mixer or an electirc mixer.
How to Make Chocolate Meringue Cake
- Cover a cookie sheet with parchment paper and then find a bowl that measures about 8 inches across.
- Use a pencil to trace the shape onto the paper, you will need two.
- In your mixer bowl, with a whisk attachment, beat egg whites until foamy
- Add in cream of tartar and beat until a soft peak is formed
- Gradually add in sugar, a little at a time and continue to beat at high speed until a stiff peaks form.
- Gently fold in the pecans
- Divide the meringue into the two circles.
- Spread the meringue to fill the circles. Use an offset spatula to spread the meringue.
- Bake the meringue at 275 degrees F for 45 minutes and then just turn your oven off. Let it sit in the oven for another 45 minutes (don’t be tempted to open the door.) You can even let it sit in there over night.
- Whip cream to medium peaks and add in chocolate syrup and vanilla extract.
- Layer the chocolate mixture between the meringue layers, be gentle as you layer the chocolate cream with the meringue because the meringue is fragile.
- Place it in the freezer and freeze for at least 6 hours.
- Remove from the freezer for about 10 minutes before serving to make it a little easier to cut.
- Garnish it with strawberries and chocolate hearts! (Tutorial for chocolate hearts coming tomorrow)
Fresh raspberries would also make a lovely garnish or even just some chopped pecans would be lovely on this chocolate meringue cake!
How To Cut Meringue
Use a serrated bread knife to cut through the meringue with a gentle sawing motion. Use a good knife so you don’t destroy it trying to cut it!
So slice yourself a piece of chocolate meringue cake and one for your sweetie and enjoy!
Frequently Asked Questions
What should I do with the leftover egg yolks?
Whenever I have leftover egg yolks I love to make lemon curd. You can find my favorite lemon curd recipe here.
You can use the lemon curd to make:
Lemon Curd Bars
Lemon Curd Cream Pie
Lemon Curd Cupcakes
Use it on Crepes
Is chocolate meringue cake gluten free?
This is a flourless chocolate cake so it is gluten free!
Try these other delicious recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Chocolate Meringue Cake
Ingredients
- 4 large egg whites
- 3/4 tsp cream of tartar
- 1 cup sugar
- 1/2 cup pecans chopped
- 2 cups whipping cream
- 1 cup chocolate syrup
- 2 tsp vanilla extract
- strawberries
Instructions
- Preheat oven to 275 degrees
- In your mixer bowl, beat egg whites until foamy
- Add in cream of tartar and beat until a soft peak is formed
- Then gradually add in sugar, a little at a time and continue to beat until a stiff peak forms
- Gently fold in the pecans
- Cover 2 baking sheets with parchment paper
- Draw a circle onto the parchment paper using a bowl or plate that measures 8-9 inches
- Divide meringue in half and fill each circle
- Try to get it as even as possible
- Bake for 45 minutes
- Turn off oven and let it sit in the oven for another 45 minutes or over night
- Do not open the door
- Meringues need to be cool before adding the whipped cream mixture
- In a mixing bowl beat cream until stiff
- Fold in chocolate syrup and vanilla
- Spread half of the whipped cream mixture over one meringue and then layer second meringue on top and top with remaining whip cream mixture
- Freeze for at least 6 hours
- Garnish with strawberries and chocolate hearts or chocolate shavings before serving
- Allow to sit at room temperature for about 10 minutes before cutting.Use a sharp knife to cut
Tips & Notes:
Tips for the Perfect Meringue
- Use room temperature eggs. If you forget to take them out ahead of time, place them in a bowl of warm water and in a few minutes they will be at room temperature.Â
- When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
- Use a clean mixing bowl and beater. Any dirt in the bowl can cause your egg whites not to whip properly.
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Nutrition Facts:
Originally posted February 7, 2011
dawn says
This looks beautiful Leigh Anne. I’m surprised you like meringue-for me it’s a texture thing . I’d like to give it a try with the filling though. I love the chocolate heart!
kelly says
a gluten free valentines treat! that looks yummmy!
Jolyn says
This looks so good. I’ve never made a meringue before and I’m going to make this my first! Seems to be easy enough that even I can make it. Ha! (We’ll see. ) 🙂