Bourbon Chocolate Meringue Cake

Flourless Chocolate Cake with meringue

I have been making flourless chocolate cakes since before I went gluten free– but now I find it to be the perfect cake to make for guests.  My favorite flourless chocolate cake is actually a recipe I picked up from a chef I worked for in New York. April Bloomfield’s Bourbon Chocolate Orange Cake is an amazing cake with just the right amount of flavor and kick  http://www.keyingredient.com/recipes/2571018/orange-bourbon-chocolate-cake/

When I saw the Martha Stewart’s Chocolate Meringue Cake, http://www.marthastewart.com/957253/chocolate-meringue-cake and learned I could marry two of my favorite desserts: flourless chocolate cake and hazelnut meringue. I was immediately hooked on making this cake.  What I find perfect about this cake is the juxtaposition of the dense flourless chocolate cake bottom and the light {somewhat whimsical} meringue topping.

To make my cake, I married April’s Bourbon Chocolate Orange cake with Martha’s Hazelnut Meringue Cake.

Bourbon Chocolate Meringue Cake 

INGREDIENTS

  • ½ cup tablespoons unsalted butter, plus more for pan
  • ½ lb bittersweet baking chocolate
  • 4 whole eggs
  • 2/3 cup granulated sugar
  • 3 TBSP bourbon
  • 1 orange, zested
  • 4 large egg whites
  • 1 cup superfine sugar

1.  Preheat oven to 325 degrees. Butter a 8-by-2-inch springform pan. Line bottom with parchment. Butter parchment. Set aside.

2.     Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.

3.     Make cake batter: Melt chopped chocolate & butter in a double boiler, stirring until smooth. Mix in bourbon & orange zest; set aside. W/an electric mixer, beat eggs & granulated sugar in a bowl until mixture is thick & pale yellow ribbons form, about 6 minutes. Fold mixture into chocolate little by little. Spoon batter into prepared pan and Bake for 25 min. or until toothpick inserted in center comes out clean.

4.     Meanwhile, make meringue: Place remaining 4 egg whites  in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in chopped hazelnut.

5.     Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Flourless Chocolate Cake with MEringue 2
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