Rich Chocolate Cake With Meringue And Coffee-Caramel Topping – a delicious recipe with heavy whipping cream, chocolate, butter, sugar, eggs +, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease a 10 inch springform pan. In a saucepan, bring the cream to a boil. Remove from the heat and add 7 oz chocolate, stirring until melted.
2
Beat the butter, 1 cup sugar and a pinch of salt using a mixer with whisk attachment, until creamy. Beat in the whole eggs one at a time, then beat in the chocolate cream. Mix the flour, cocoa and baking powder together. Stir in the remaining chopped chocolate. Pour batter into the pan and bake for 30 mins.
3
To make the meringue, beat the egg whites until forming stiff peaks, gradually adding 3/4 cup sugar and a pinch of salt. Remove the cake from the oven and reduce the temperature to 300u00b0F . Spoon the meringue over the cake and spread into swirls. Return to the oven and bake for 10-15 mins, until a toothpick comes out clean. Allow to cool.
4
In a saucepan, melt 1/2 cup sugar until golden. Pour in the coffee and simmer until the caramel is dissolved. Allow to cool. Remove the cake from the pan and drizzle with the coffee caramel.
1680
kcal
Calories
91
g
Fat
197
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup heavy whipping cream, 10.5 oz dark chocolate (85% cocoa), finely chopped, 3/4 cup butter, softened, 2 1/4 cup granulated sugar, divided, and more.
Yes, Rich Chocolate Cake With Meringue And Coffee-Caramel Topping 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.
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