This is such a fun way to make chocolate cake. Deep chocolate fudge cake topped with the crackled meringue and fresh whipped cream. It is a cross between a brownie and macaron.
Valentine’s Day is just around the corner and I wanted to try something a little different. When Patrick and I first started dating I would make a dark chocolate cake for two. This reminds me a lot of that flavor profile, but instead of icing a nice crispy meringue topper.
We used strawberries, but raspberries would be equally delicious. Between the fudge cake and meringue I drizzled hazelnut spread for a little extra richness.
Ingredients-
2 cups of dark chocolate
3/4 stick of salted butter
1/4 cup AP flour
3/4 cup of almond flour
3/4 cup brown sugar
1/2 cup sugar divided
1 vanilla bean scraped or tbsp vanilla bean paste
6 eggs, 4 separated
1/4 tsp cream of tartar
1/4 tsp salt
1/4 cup cocoa powder
1/2 cup chocolate hazelnut spread
Whipped cream and berries for topping
Directions-
Pre-heat oven to 350 degrees.
Melted butter and chocolate together. In sauce pan or microwave for one minute on high. Add 1/4 cup sugar and brown sugar.
Let cool slightly and whisk in two eggs plus 4 egg yolks. Add in your vanilla bean/ paste. Mix in the salt, AP flour, and almond flour.
Pour into a lined spring form pan. I used an 8in pan for height and put parchment paper down to prevent leaking.
Bake for 25 minutes or until just set enough to hold the meringue.
Warm your hazelnut spread and drizzle over the cake. This does not need to be perfect.
Whip the remaining egg whites and sugar together. Add in the cream of tartar as it whips.
Once the egg whites are glossy and slightly stiff, slowly fold in the cocoa powder. Do not mix, whip, or go to fast. This will deflate your eggs to crumbles.
Spoon over the cake and slightly spread.
Bake for another 20 minutes or until the meringue is set. It will have a slight crust to it.
Let cool and top with whipped cream and berries!
My favorite Cocoa Power is from Rodelle. You can get a giant bag that lasts forever and adds the perfect dark chocolate richness.
Sprinkles I found at Homegoods!
If you want an even more dramatic top just add two more egg whites to the meringue mix.
Enjoy!
