Happy Mother’s Day, Mom!
Flourless Chocolate Cake with Meringue Topping :
(from Desserts by the Yard by Sherry Yard)
For the cake:
240g bittersweet chocolate, finely chopped
113g unsalted butter
5 large eggs, at room temperature
1 cup sugar
1/2 cup unsweetened cocoa powder
For the meringue topping:
8 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups sugar
Make the cake:
Place a rack in the middle of the oven and preheat the oven to 176’C. Butter a 10-inch fluted tart pan or 9-inch springform pan. The pan must be at least 1 inch deep or the batter will overflow.
Melt the chocolate and butter in a bowl for 2 to 3 minutes at 50% power. Stir together with a rubber spatula until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs and the sugar on medium speed until pale and the mixture forms a ribbon when lifted from the bowl with a spatula. On low speed, beat in the cocoa powder and the chocolate mixture and combine well. Pour into the prepared pan.
Bake for 15 minutes. Rotate the pan from front to back and continue to bake for another 8 minutes, or until cake is slightly firm to the touch. Remove from the oven and allow to cool on a rack to room temperature.
Make the meringue:
Place a rack in the middle of the oven and preheat the oven to 190’C. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar and inrease the speed to medium. Continue beating while you gradually add the sugar, a tablespoon at a time. Beat the mixture to stiff, satiny peaks.
Spoon the meringue over the chocolate cake, creating lots of wisps and peaks. Bake for 12 to 15 minutes, until the meringue is golden brown. Serve from the pan. Refrigerate leftovers.
[Note: I only made a 1/2 recipe of the meringue as I thought the full amount might be overkill as far as my savoury-preferring family is concerned].