The Onda Chocolate Layered Merengue Cake

Para versão Portuguesa clique aqui: Onda de Suspiro com Chocolate às Camadas

The crispy layers of the merengue together with the soft chocolate mousse makes this dessert absolutely unforgettable!

Begin by drawing three 20cm diameter circles on parchment paper. Lay the paper on baking trays. The circles will be the guidelines when piping the merengue.

For the merengue you will need:
250g icing sugar
200g/1 cup granulated sugar
40g/4 tbsp cocoa powder
8 egg whites

Sift the icing sugar together with the cocoa into a bowl and set aside.
Beat the egg whites. When they begin to whiten, add half the sugar and keep beating. When they begin to form soft peaks, add the remaining sugar and keep beating until they are stiff. Add the cocoa mixture to the egg whites and mix carefully just enough to blend the mixture.
Heat the oven at 120ºC.

With the help of a piping bag, fill the circles with the merengue making 3 large discs. Place the trays in the oven and let bake for an hour. Lower the temperature to 100ºC and leave them for a further 30 minutes. Turn off the oven, open the oven door and let the merengue cool inside for about 2 hours.

For the mousse:
460g plain chocolate cut up in small pieces
400ml cream
80g/1/3 cup granulated sugar
1 tbsp vanilla
4 egg whites

Melt the chocolate in a double-boiler and set aside. Whip the cream until stiff. Add the melted chocolate and vanilla to the whipped cream and mix well. Set aside.
Beat the egg whites until they start getting white. Slowly add in the sugar beating continuously until they are stiff. Place ⅓ of the whipped eggs into the chocolate mixture and mix well. Then add the remaining egg whites and gently but thoroughly mix, getting a well blended mixture. Place in the fridge for about 15 minutes.

To layer the cake, place one disc on the serving platter and cover with the chocolate mousse. Place another disc on top and spread more chocolate. Place the third disc and cover generously with the chocolate mousse covering the sides also. Refrigerate for at least an hour before serving.


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