Chocolate Meringue Cake

Ingredients

• 6 egg whites
• 300 g sugar
• 1 pinch salt
• 3 tsp vinegar
• 2 tbsp cocoa powder
• 150 g dark couverture chocolate
• 3 sheets white gelatin
• 250 g whipped cream
• 1 packet vanilla sugar
• 100 g whipped cream
• 40 g dark couverture chocolate
• cocoa powder

Instructions

1. 1.

   Beat the egg whites until stiff, gradually adding the sugar and folding in the cocoa, salt, and vinegar.

2. 2.

   Fill a piping bag with a large 13 mm tip with the meringue mixture. Using a springform pan base, draw two circles (24 cm) on parchment paper. Pipe the meringue layers, starting from the center and spiraling outward.

3. 3.

   Bake in a preheated oven at 100°C with the door slightly ajar (place a spoon or pot holder between). Let dry for 3–4 hours longer than bake time. After about 1 hour of baking, carefully lift the meringue layers onto a wire rack to allow even drying from below.

4. 4.

   Melt the couverture in a double boiler and let cool slightly. Whip the cream and fold in the vanilla sugar. Soak gelatin sheets in cold water, then dissolve them in a small pot over low heat and stir into the chocolate mixture. Chill for about 30 minutes until it starts to set. Spread one meringue layer with the mixture and place the second on top.

5. 5.

   For decoration, whip additional cream. Melt the couverture again, spread onto a marble slab with a palette knife, and scrape off small rolls with a spatula. Spoon cream into the center of the cake, sprinkle chocolate rolls, and dust with cocoa powder.