Flourless Chocolate Cake with Brown Sugar Meringue
This cake is baked in two shifts. First, the flourless chocolate cake is baked until it is just beginning to set up. Then the brown sugar meringue is added to the pan and the cake returns to the oven to bake the meringue and finish the cake. The result is a fudgy chocolate base and a light and airy meringue that combine in the most delicious way.If you don’t have heavy cream, you can substitute another 2 Tablespoons of butter. The results are equally delicious.
Author: Jennifer from 1840 Farm
Ingredients
For the Flourless Chocolate Cake Layer:
4Tablespoonsbutter
2Tablespoonsheavy cream(see note above for substitution)
4ounceschocolate, chopped(or chocolate chips)
¼cupunsweetened cocoa powder
½cupsugar
¼teaspoonsalt
1teaspoonvanilla
3egg yolks
For the Brown Sugar Meringue Layer:
3egg whites
½cupsugar
¼cupbrown sugar
Instructions
Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and bottom third of the oven.
While most recipes call for lining cake pans with baking spray and flour, I use my homemade pan release spread and granulated sugar. I prefer the light flavor and pretty appearance that the sugar imparts to the exterior of the cake over the look and taste of the floury film often left behind by a pan coated with flour. You can prepare your cake pans using your preferred method.
Cover the entire surface of the pan and parchment with a coating of granulated sugar.
Prepare a Mixing Bowl for the Meringue:
Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
Separate the eggs, placing the whites in your mixing bowl and reserving the yolks for the cake batter.
Prepare the Cake Batter:
Add the butter, cream, and chocolate to a large microwave safe bowl. Microwave in 30 second increments, stirring after each session until the butter is melted and the chocolate is beginning to melt. Remove from the microwave and whisk to combine. Add the cocoa powder and whisk until smooth.
Add the sugar, salt, vanilla, and egg yolks to the bowl. Whisk until well combined. The sugar will appear grainy. This is normal. It will take on a smooth texture while baking in the oven.
Transfer the batter to your prepared cake pan. Place on the bottom rack in your preheated oven. Set a timer for 15 minutes.
Prepare the Meringue Topping:
While the cake is baking, prepare the meringue topping. Beat the egg whites on high speed until they become frothy, approximately one minute. Continue beating while adding the ½ cup of granulated sugar one Tablespoon at a time. The egg whites will become white and creamy, resembling marshmallow cream.
Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready.
Add your brown sugar to a small bowl. Using a spoon or clean fingers, break apart any clumps of brown sugar until it is soft and crumbly.
Using a spatula, move the meringue just enough to make an open area in the bowl to add the brown sugar. Add the brown sugar to the empty spot in the bowl, allowing it to rest on the bottom of the bowl. Adding the brown sugar in this manner will prevent it from deflating your fluffy meringue.
Using your spatula, gently fold the meringue to incorporate the brown sugar. The brown sugar will be visible in the meringue. This is okay. It will become smooth as it heats in the oven. Gently fold just until the brown sugar is well distributed, taking care not to overwork the meringue.
When the timer sounds for the 15 minute baking time for the cake layer, carefully remove the cake pan from the oven. Using your spatula, transfer the meringue mixture to the top of the cake. Use your spatula or an offset spatula to spread the meringue to completely cover the cake. You can swirl the meringue in small mounds which bakes up in a beautifully decorative way.
Transfer the cake pan back to the oven, placing the cake on the top rack if space allows. Bake for 20 minutes until the meringue is set. The meringue will brown slightly and become dry on the surface with a marshmallow like interior. If you prefer your meringue to have a crisp interior, you can bake the cake for an additional 3-5 minutes.
Remove the cake from the oven and place on a wire rack to cool. The cake can remain in the pan until cool.
If you prefer to transfer the cake to a plate or platter, allow it to cool in the pan for 10-15 minutes before running a sharp knife or small metal spatula around the edge of the cake pan. Slide a large, wide spatula underneath the chocolate cake. Move the spatula underneath to loosen the cake from the entire bottom surface of the cake pan. Position the spatula under the middle of the cake. Tip the cake pan slightly as you move the spatula towards the cake plate. The cake should gently slide from the pan to the plate.
Allow the cake to cool. Slice and serve. This cake can be stored at room temperature for a few days but is best eaten on the first and second day.
Notes
You can learn more about these techniques and recipes mentioned in this recipe here: