Chocolate Meringue Cake Recipe

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A light and fluffy chocolate meringue layered with an almond whipped chream

Prep time:
Cook time:
Servings: 10


Cost per serving $0.99 view details


  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper or a silpat liner.
  2. In the stand mixer bowl, whisk egg whites and a pinch of salt, until stiff peaks, 4 to 5 minutes. Reduce the speed to medium and add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks, 6 to 7 minutes. Add cocoa powder, vanilla extract, almond extract, and vinegar. Mix until just combined (you might have to use a spatula). Fold in the chocolate chips.
  3. Divide the batter in half. Spread onto baking sheet, in about two 8 inch circles. You want them about 1 inch high, and evenly sized. Place the meringue into the oven and bake for 45 minutes. Turn off the heat and leave it in the oven for 3 more hours. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
  4. Prepare the Whipped Cream
  5. In the bowl for an electric mixer, whisk the heavy cream until soft peaks, about 4 to 5 minutes. Add sugar and almond extract, whisk to combine. ** You can store in the fridge until the next day if you need to, just whisk by hand for a minute to stiffen it up again.
  6. To prepare the cake place one meringue onto a serving platter. Spread with a generous layer of whipped cream. Top with the second meringue, and more whipped cream. Garnish with shaved chocolate, if desired. Let set for 1 hour before serving. Store in the fridge.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 10 servings
Calories 598  
Calories from Fat 178 30%
Total Fat 20.15g 25%
Saturated Fat 9.66g 39%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 405mg 17%
Potassium 158mg 5%
Total Carbs 101.39g 27%
Dietary Fiber 1.3g 4%
Sugars 57.55g 38%
Protein 4.39g 7%
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