Can you imagine a delicious chocolate cake filled with crispy meringue and decorated with meringue sighs? Well, in recipes we make your dreams, showing you this easy recipe to prepare a chocolate and crunchy meringue exquisite and perfect meringue for any special occasion. It is a dessert that needs a little elaboration time but the bet is safe for the most sweet and lovers and lovers Chocolate! Check out and prepare this meringue cake and chocolate cake so delicious, sweet and above all, crispy.
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Forr | 🤯 Medium Distribution |
| Ingredients to make chocolate cake and crispy meringue: |
| For the cake :: 1½ cups of wheat flour (210 grams) 1½ cups of sugar (300 grams) ¾ cup of soft butter 1 cup of milk (240 milliliters) 4 tablespoons of cocoa dust cocoa 2 Eggs 2 tablespoons of lemon juice 1 tablespoon White vinegar 1 tablespoon chemical yeast type Royal ½ tablespoon of baking sodium bicarbonate sodium bicarbonate | For the merengue :: 2 frozen egg whites refined sugar sugar glas for chocolate ganache :: 350 grams of chocolate chocolate tablet 1 canopy can |
| ADDITIONAL CHARACTERISTICS: Average cost, popular at other parties, |
Ingredients to make chocolate cake and crispy meringue:
1. Weigh the egg whites and, according to the weight, separates the same amount of refined sugar and icing sugar. That is, if your whites weigh 80 g, you will need to use 80 g of refined sugar and 80 g of powdered sugar. Then beat the whites until they are about to snow. Thus we will make the meringue sighs of the stuffed chocolate cake.
2. While bat, gradually add refined sugar and then the icing sugar. The final result must be a thick, smooth and very bright meringue. When you have finished, preheat the oven to 100 ºC with heat only down.
3. Place the meringue in a pastry bag with a spiral nozzle and puntoncitos shields on a baking sheet with sulfurized or butter paper. Bake the merengue supiros at 100 ° C for 1 hour or until they are hard and slightly broken. Then take them out and let them cool to room temperature.
4. While the baked meringue is cooked, prepare the chocolate cake filled with crispy meringue. To do this, mix the lemon juice and milk in one cup, and on the other the flour, cocoa and yeast sieved in a bowl.
Trick: Let the milk and the lemon juice rest a little earlier until they begin to form a curd.
5. In another bowl beat sugar and butter until you get a soft and whitish cream. Add the eggs and beat again.
Trick: Beat these ingredients with the help of an electric blender to make it easier and faster.
6. Little by little add to the previous cream the mixture of the flour and the preparation of the milk alternating them. When you get a homogeneous and lumpy cream, mix sodium bicarbonate and vinegar and add them to the mass of the chocolate sponge cake, mixing everything well.
Trick: Vinegar and sodium bicarbonate will create an effervescence when mixing, in such a way that they will lift the cake in the oven. If this does not happen it means that sodium bicarbonate is expired.
7. Place the mass of the meringue and cake cake in a mold for high cakes and without any hole in the center, properly greased and floured, or in two molds of low pastels of approximately 20 cm in diameter. With the preheated oven at 180 ° C cooks the chocolate cake for 40-45 minutes or so or until clicking with a stick in the center this comes out clean.
Trick: Do not open the oven for the first 30 minutes so that it does not get off after levar.
8. Meanwhile, prepare the chocolate ganache for the filling and glaze of the crispy meringue cake: for this, itch the chocolate tablet in an apt bowl and collapse in the microwave or in the water bath. Then add the milk cream and the ointment butter and mix very well.
Trick: Take out the necessary butter from the fridge a few hours before to soften and be with ointment texture.
9. When merengue sighs have cooled, rappe them in pieces reserving a few to decorate the chocolate cake at the end. Then mix the pieces with 1/3 of the ganache and this will be the filling of the meringue and cake cake.
Trick: When the sighs are leaving, leave some bigger pieces to give more texture to the filling.
10. When the chocolate cake is baked, let it cool on a rack. Then demolish it, cut it in half longitudinally and fill it with the mixture of ganache and meringue (you do not need to cut it in half if you have already baked the cake into two different molds). Keep the chocolate cake stuffed with crispy meringue in the fridge for 30-40 minutes or until the filling has hardened.
Trick: Reserve a bit of the chocolate ganache to hit the decoration sighs.
11. At the time of serving the chocolate and crispy meringue, the remaining ganache is held by the upper part and places the sighs reserved for the decoration. Et voilà !
