Chocolate Cake with Raspberry Meringue

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate Cake with Raspberry Meringue

Ingredients

Butter - 3.5 oz
Instant coffee - 1 tablespoon
Dark Chocolate Glaze Dr.Oetker - 7.1 oz
Egg white - 3 pieces
Sugar - 5.6 oz
Starch film - 1 tablespoon
Ground Almonds - 4.2 oz
Pecan - 5.3 oz
Egg white - 3 pieces
Raspberry leaves - 7.1 oz

Step by Step guide

Step 1

Break the chocolate glaze into large pieces and melt it together with the butter and espresso powder in a metal bowl over a hot water bath. Cool the chocolate mixture.

Step 2

Grease a heatproof baking dish (22 cm in diameter) with butter. Whisk the eggs with 80 grams of sugar and mix with the chocolate mixture. Add the starch and almonds. Fill the dish with the mixture to a height of 2 cm. Distribute the pecans on top.

Step 3

Bake the chocolate batter in the oven at 302°F (Moist convection with 1 automatic steam burst) on the second level from the bottom for 15–20 minutes.

Step 4

For the meringue, boil 80 grams of sugar with 40 ml of water. Remove from the heat and let cool.

Step 5

Whip the egg whites well. While stirring, add the sugar syrup and continue to whip the egg whites until a thick cream forms. Sort the raspberries, wash, dry, and add to the cream. Spread the cream and berry mixture over the chocolate base.

Step 6

Bake the cake in the oven at 356°F (Convection +) on the second level from the bottom for 5–10 minutes, until the meringue is slightly browned. Cool and serve.