I always love the meringue on the lemon meringue pie, but not the lemon. So, now I put it on top of chocolate and I enjoy the whole thing. It is rich so a little goes a long way, but a fabulous passover dessert. Adapted from Martha Stewart.
Passover Flourless Chocolate Cake with Meringue Topping
Servings
12 Servings
Ingredients
- 2 sticks unsalted margarine room temperature
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1 cup plus 2 tablespoons sugar
- 6 large eggs separated (whites at room temperature)
- 1 2/3 cups finely ground filberts I use the bag of already ground, almonds can work too
- pinch salt
- 1/4 cup cherry or apricot preserves
- 6 large egg whites room temperature
- 1 1/2 cups sugar
Instructions
- Preheat oven to 350 degrees.
- For the Cake:
- Spray a 9-inch springform pan with cooking spray. Whisk the cocoa and boiling water until the cocoa dissolves.
- In stand mixer, beat the margarine and 1 cup sugar on medium speed until fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between each one. Add cocoa mixture and filberts, and beat until combined. Transfer to a large bowl.
- Clean out the bowl of the mixer. Now, whisk egg whites and 1/2 teaspoon salt on medium high until soft peaks form. With the machine running, add remaining 2 tablespoons sugar and whisk until stiff peaks form. Fold 1/4 of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Now cover with parchment lined foil and bake another 30 minutes until toothpick inserted comes out clean. Transfer to a wire rack to cool for 45 minutes.
- Run a knife around the edge of cake to loosen and release sides of pan to remove.
- Make the merinuge
- Whisk egg whites in a clean heat proof bowl of a mixer set over a pan of simmering water. Mix until sugar dissolves and mixture is hot to touch, about 3 minutes. Then place into mixer and whisk on medium speed until soft peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using offset spatula, making decorative swirls. If desired you can caramelize the peaks under the broiler, just be careful not to let it burn.
It is best to make the meringue part of the cake the day of serving and just lave it at room temp, but I do remember serving this one year with that intention and then having some leftover I brought it to second night seder and it was still to die for. If you refrigerate it there might be some moisture, but it will still be good.
Since this has to be made before the Chag, obviously, what happens to the meringue when it is in the fridge. Does it become a little sticky and gooey? How long does this look good for. It sounds delicious and cant wait to try it, but am concerned about how it looks a day or two later.
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Cannot print your recipes, the first page comes out with part of the recipe and that’s the end, happens every time I try!
2 sticks is 1 cup, maybe try 3/4 cup.
How much oil will you use? We dont have parev margerine for pesach in South Africa, so I am willing to try?
Not yet, but I would like to know how it would be.
BS’D
Did you ever try using oil as opposed to margarine
Would cake totally flop without nuts? My son is allergic to all nuts.
LOL, yes they do. Yours looks amazing too.
It looks like we both made flour-less chocolate cake. I guess, great minds think alike 🙂 I can’t wait to try your meringue topping!
I love the idea of a meringue topping!
Now I am hungry!
1 1/2 cups – sorry about that.
Can you please clarify the amount of sugar in the meringue?
Thanks.
sorry, it is 1/2 cup.
Am I missing something here?
“Spray a 9-inch springform pan with cooking spray. Whisk the cocoa and boiling water until the cocoa dissolves.”
How much boiling water is needed?