Chocolate cake with meringue πŸ˜Š

A rich, fudgy slab of flourless chocolate cake topped with a light, marshmallowy meringue! This cake is as impressive as it is delicious.

RECIPE (Ricetta in Italiano sotto)

INGREDIENTS:

For the cake:

  • 120gr of butter
  • 100gr of dark chocolate
  • 2 eggs
  • 80gr sugar
  • 70gr of flour
  •  1 spoon of baking powdee
  • 50gr of almonds

For the meringue:

  • 2 white eggs
  • 80gr of sugar
  • 40gr of dark chocolate
  • some almonds

PREPARATION:

  1. Preheat oven to 160Β°C. Brush a 18cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper.
  2. Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.
  3. Whisk the egg into the chocolate mixture.
  4. Add the sugar, flour, almonds, baking powder and stir until well combined.
  5. Pour the mixture into the prepared pan. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
  6. Meanwhile, to make meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
  7. Increase oven temperature to 200Β°C. Divide the meringue in half. Fold half the melted chocolate through half the meringue to create a swirled effect. Spoon on top of the cake.
  8. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm.
  9. Let it cool before serving.

RICETTA

INGREDIENTI

Per la torta:

  • 120gr di burro
  • 100gr di cioccolato fondente
  • 2 uova medie
  • 80gr di zucchero
  • 70gr di farina
  •  1 cucchiaino di lievito per dolci
  • 50gr di mandorle

Per la meringa:

  • 2 albumi medi
  • 80gr di zucchero
  • 40gr di cioccolato fondente
  • una manciata di mandorle.

PREPARAZIONE:

  1. Accendete il forno a 160Β°C, imburrate il cerchio in inox e sistematelo sulla teglia del forno ricoperta di carta forno.
  2. Tagliate il cioccolato a pezzetti, scioglietelo a bagnomaria assieme al burro e mescolate con una frusta in modo da ottenere un composto omogeneo.
  3. Togliete dal bagnomaria e aggiungete le uova, mescolate.
  4. Aggiungete quindi lo zucchero, le mandorle tritate, la farina setacciata con il lievito e mescolate bene poi versate nello stampo.
  5. Infornate per 30 minuti.
  6. Mentre la torta Γ¨ in forno, tagliate a pezzetti il cioccolato e scioglietelo in micro-onde (o a bagnomaria)
  7. Montate gli albumi aggiungendo lo zucchero progressivamente.
  8. Prelevate un pΓ² della meringa e aggiungetevi il cioccolato fuso. Mescolate.
  9. Tirate fuori la torta dopo 30 minuti e aumentate la temperatura del forno a 200Β°C.
  10. Versate sulla torta delle belle cucchiaiate di meringa bianca e al cioccolato, alternandole.
  11. Poi mescolate con la punta di un coltello per ottenere un effetto zebrato. Aggiungete le mandorle tritate e infornate per 10 minuti.
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