0 from 6 votes
Chocolate Meringue Cake
An easy flourless chocolate cake with a silky texture you have to taste to believe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
59 mins
Servings: 12
Calories: 227 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 Tbsp salted butter
- 8 ounces bittersweet or semisweet bar chocolate, finely chopped (do not use chocolate chips because they are formulated to hold their shape, not melt.)
- 6 large eggs, separated*
- ½ cup white sugar
garnish
- confectioners' sugar
Instructions
- Preheat oven to 275F and butter and flour your spring form pan.
- Gently melt the butter and chopped chocolate together in a medium bowl. I do this in the microwave, starting with 30 seconds and adding another 15 seconds as needed, stirring in between to allow the heat of the bowl to fully melt everything. You can do this over a double boiler if you feel more comfortable that way. Set aside and let cool a bit.
- When your chocolate mixture has cooled off a bit, whisk in the egg yolks and set aside. Note: if you try to whisk your eggs into very hot chocolate they will start to cook, not what we want!
- Add your egg whites to the bowl of a stand mixer. You can also use electric beaters if you prefer. Whip them to foamy soft peaks, and then gradually add the sugar, while whipping. Continue whipping until you get firm glossy peaks.
- Take about 1/4 of the egg whites and stir them into your chocolate mixture. Then transfer that into the bowl of egg whites. Carefully fold the two together until no streaks of egg whites remain. Do this gently so as not to deflate the whites.
- Turn the batter into your prepared pan, smoothing out the top with an offset spatula.
- Bake for 45-50 minutes, or until risen and no longer wobbly in the center. The sides of the cake will just be beginning to pull away from the pan.
- Let cool for about 10-15 minutes, and then run a knife around the edges to loosen any stuck bits before removing the sides of your pan.
- When the cake has cooled, dust with powdered sugar before serving. Leftovers can be stored under a cake dome or loosely covered with foil at room temperature. It can also be refrigerated.
Cup of Yum
Notes
- *Be careful when separating eggs ~ you don't want any of the yolk to get into the whites, or they won't whip up as well.
- Recipe from Martha Stewart
Nutrition Information
Serving
1slice
Calories
227kcal
(11%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
109mg
(36%)
Sodium
82mg
(3%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
319IU
(6%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 82mg | 3% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 319IU | 6% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.