Ingredients
MERINGUE
- 4 large egg whites
- 1/2 tsp. white wine vinegar or lemon juice
- 225 g (1 cup) caster sugar
- 100 g dark chocolate (70%), melted and at room temperature
TOPPING
- 350 ml (1 1/2 cups) heavy cream
- 1/4 tsp. vanilla powder
- Cocoa powder, to dust
- 250 g fresh raspberries
- 2 tbsp. toasted pistachios (preferably salted)
- Powdered sugar, to dust
- Edible leaves/flowers
Instructions
MERINGUE
- Preheat the oven to 125 degrees Celsius (257 degrees Fahrenheit) and line a baking sheet with parchment paper.
- Whisk together the egg whites, white wine vinegar, and lemon juice until foamy. Gradually incorporate the sugar. Whip the meringue with an electric mixer or a stand mixer until firm peaks form and no sugar grit remains.
- Drizzle the melted chocolate into the meringue bowl and fold a few times with a spoon (do not mix). On the prepared baking sheet, divide the ingredients into two equal-sized circles.
- Reduce the temperature to 100°C (212°F) in the oven. 60-80 minutes in the oven (or until meringues look crisp and no longer stick to the paper). Allow the meringues to cool completely in the oven after turning off the oven and leaving the door ajar.
TOPPING & ASSEMBLY
- Whip the cream until it holds soft peaks. On a cake stand, place the first meringue disc. Half of the cream should be spread on top, followed by a dusting of cocoa powder and a few berries.
- Spread the remaining cream over the top of the second disc. If desired, dust with cocoa powder and garnish with the remaining berries, toasted pistachios, and edible flowers. If the cake dips at this stage, don’t worry; it’ll be crisp on the exterior but soft on the inside. Powdered sugar can be used as a finishing touch. It’s better to eat the cake the same day it’s made.
Source: Call Me Cupcake
Don’t miss interesting posts on Famousbio
