This festive bake is going to be served on New Years Eve, it's such an elegant dessert with beautiful rustic qualities. The cake is dense rich chocolate topped with fluffy meringue that tastes like something from ones childhood. It's a big crowd pleaser with chocolate lovers. We have a little saying at our house with the boys, asking them if they can taste the love? Whoever you decide to prepare this for, they will definitely taste the love!
We usually have a low key New Years Eve at home with the kiddos. I'm typically wiped out from the build up to Christmas, the week after is much more restful and reflective, thinking about ushering in a new year and what that might mean for 2017. I'm going to keep the dinner simple and easy and leave more time with family, maybe an evening walk with dog in the neighborhood, getting our last glimpse of Christmas lights, playing one of our new board games from Pop Pop, preparing a special nightcap to sip on with the hubs. Simple pleasures that tend to get overlooked in such busy month.....hopefully this can carry over into next month.
This preparation of this cake is a two step process, the baking of the cake and a second bake of the meringue. Allow yourself some time to put this together. Also make sure you set aside all your egg whites from the separated eggs, they will go towards making your beautiful meringue. The meringue will crumble and crack when you cut into it, don't fret over it,
Chocolate Meringue Cake, Adapted from Livingetc
8 oz dark chocolate, chopped
6 oz unsalted butter
4 eggs, extra, separated
6 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 cup flour, sifted
1/2 teaspoon baking powder, sifted
2 tablespoons almond meal, sifted
1 cup sugar
1 teaspoon white vinegar
3 teaspoons cornstarch
1 tablespoon cocoa powder sifted, plus extra for dusting
Preheat oven to 325 degrees. Lightly grease a 9 1/2 inch springform pan, line the base with parchment and set aside.
Place chocolate and butter in a medium saucepan over a low heat and stir occasionally until melted and smooth. Allow to cool slightly.
Place the eggs, extra egg yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3 to 4 minutes, or until pale and thick. Add the chocolate mixture, flour, baking powder, and almond meal and gently fold to combine. Pour the mixture into prepared pan and bake for 35-40 minutes. Remove from oven and set aside.
Increase oven temperature to 350 degrees. Place the extra egg whites in a clean bowl of the electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, whisking until it dissolves. Add the vinegar and whisk for 2-3 minutes, or until meringue is thick and glossy. Fold through the cornstarch and cocoa powder and spoon the mixture on partially cooked cake. Spread evenly and return the cake to the oven for 20-25 minutes, or until the meringue is golden and crisp.
Allow the cake to stand at room temperature for 15-20 minutes before gently running a knife around the edge and removing the ring. Allow the cake to cool and refrigerate for 2 hours before serving. Dust with the extra cocoa to serve.