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Layered chocolate meringue cake

Searching for your next show-stopping dessert recipe? Look no further than this decadent layered chocolate meringue cake. Topped with strawberry compote and drizzle with extra melted chocolate, this cake is guaranteed to impress
Layered chocolate meringue cake
8
20M
1H 30M
1H 50M

This recipe first appeared in Woman’s Day.

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Ingredients

Whipped chocolate ganache
Strawberry compote

Method

1.Preheat oven to very slow, 120°C. Mark 6 x 15cm circles on 3 sheets baking paper. Arrange, marker-side down,on 3 oven trays.
2.In a small bowl, using an electric mixer, beat whites until stiff peaks. Gradually beat in sugar, 1 tablespoon at a time, until mixture is thick and glossy.
3.Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake for 15 minutes. Reduce oven to 100°C and bake for a further 1 hour until meringues are firm. Turn oven off. Cool meringues in oven with door ajar.
4.Whipped chocolate ganache: Place chocolate in a heat-resistant bowl. In a small saucepan, bring cream to a simmer on medium. Pour over chocolate, stirring until melted and smooth. Cover and chill for 1 hour until thick. Using a whisk, beat ganache until fluffy.
5.Strawberry compote: In a medium saucepan, combine strawberries, sugar and water on medium. Cook for 5-10 minutes, stirring occasionally, until reduced and thick. Chill for 30 minutes.
6.Layer meringues with whipped chocolate ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate.
  • Cooking the discs at a very low temperature ensures they don’t colour too much.
Note

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