Meringue Cake With Chocolate Mousse Filling Recipe

Name: Meringue Cake With Chocolate Mousse Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MERINGUE; 6 egg whites (free-range, largest size); 1/2 cup confectioners' sugar (icing sugar); 1 tablespoon cornflour (Maizena in South Africa); 3/4 cup hazelnuts, ground (ground almonds might also do); cocoa powder, for dusting; CHOCOLATE MOUSSE; 14 ounces chocolate, dark, chopped (high quality, 400 g); 1/2 cup cream, to whip; 2 eggs, free-range; 1/2 cup cream (thick, double, WHIPPED)

Servings: persons

MERINGUE
6 egg whites (free-range, largest size)
1/2 cup confectioners' sugar (icing sugar)
1 tablespoon cornflour (Maizena in South Africa)
3/4 cup hazelnuts, ground (ground almonds might also do)
cocoa powder, for dusting
CHOCOLATE MOUSSE
14 ounces chocolate, dark, chopped (high quality, 400 g)
1/2 cup cream, to whip
2 eggs, free-range
1/2 cup cream (thick, double, WHIPPED)

1
Preheat oven to 400 deg F/ 200 deg Celsius.
2
Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
3
Fold in the cornflour and ground hazelnuts (or almond flour).
4
Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
5
Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
6
CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
7
Separate the eggs. Add egg yolks and stir until well combined.
8
Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
9
Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
10
Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: MERINGUE, 6 egg whites (free-range, largest size), 1/2 cup confectioners' sugar (icing sugar), 1 tablespoon cornflour (Maizena in South Africa), and more.

Yes, Meringue Cake With Chocolate Mousse Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meringue Cake With Chocolate Mousse Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions