Chocolate Meringue Cake (gluten free) #SundaySupper

Posted on January 6, 2013 | 60 Comments

Today is the first #SundaySupper event of 2013. We are starting off with a bang too! The theme today is recipes that are on our bucket list. You know, the list of things you always say you want to do….eventually. I don’t actually have a written down list, but I have some things in the back of my mind that I have always wanted to do. This is even inspiring me to make that list (on paper), and maybe share it with you later. Maybe they will actually get made then

So for this week I picked a chocolate meringue cake. I have Pavlova (which is a meringue) on my blog, but to be honest my husband made it. So I wanted to tackle it myself, and do it up with chocolate, because we all know that is how I do things. Plus my birthday was on Tuesday, so I wanted to turn it into a cake!

It did take 2 attempts for this to work out. The first time I followed a different recipe, which I am sure was a good one, but there was melted chocolate involved and it just didn’t work out. So then I started again, adapted the Pavlova recipe I know works, and went from there. I used an almond flavored, freshly whipped cream as the “frosting”. There is almond extract in with the meringue too, and it just pairs perfectly together. It is sweet, light, fluffy, and the perfect birthday cake! My 7 year old even asked me yesterday if I could make this again for his birthday.

Chocolate Meringue Cake (gluten free)

Author:

Dinners, Dishes, and Desserts

Serves: 10

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

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A light and fluffy chocolate meringue layered with almond whipped cream

Ingredients

6 eggs whites
Pinch of Kosher salt
2 cups sugar
3 Tbls cocoa powder
1 tsp vanilla extract
½ tsp almond extract
½ tsp white vinegar
1 cup mini chocolate chips
Almond Whipped Cream
2 cups heavy whipping cream
½ cup powdered sugar
½ – 1 tsp almond extract
Optional garnish
Shaved Chocolate

Instructions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper or a silpat liner.
In the stand mixer bowl, whisk egg whites and a pinch of salt, until stiff peaks, 4 to 5 minutes. Reduce the speed to medium and add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks, 6 to 7 minutes. Add cocoa powder, vanilla extract, almond extract, and vinegar. Mix until just combined (you might have to use a spatula). Fold in the chocolate chips.
Divide the batter in half. Spread onto baking sheet, in about two 8 inch circles. You want them about 1 inch high, and evenly sized. Place the meringue into the oven and bake for 45 minutes. Turn off the heat and leave it in the oven for 3 more hours. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
Prepare the Whipped Cream
In the bowl for an electric mixer, whisk the heavy cream until soft peaks, about 4 to 5 minutes. Add sugar and almond extract, whisk to combine. ** You can store in the fridge until the next day if you need to, just whisk by hand for a minute to stiffen it up again.
To prepare the cake place one meringue onto a serving platter. Spread with a generous layer of whipped cream. Top with the second meringue, and more whipped cream. Garnish with shaved chocolate, if desired. Let set for 1 hour before serving. Store in the fridge.

This Week’s Sunday Supper Recipes

Sunday Supper Specialty Breads:

Homemade Bagels with Mimosa Spread by Daily Dish Recipes
Homemade Tortillas by Supper for a Steal
Brioche by Gotta Get Baked
Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
Braided Challah by The Girl in the Little Red Kitchen
Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
Belgian Waffles by Cindy’s Recipes and Writings
Gluten-free Bread by Happy Baking Days
Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

Lightened Up Slow Cooker Butter Chicken by The Meltaways
Gluten Free Ravioli by No One Likes Crumbley Cookies
Bagna Cauda and Potatoes by Shockingly Delicious
Beef Wellington by Family Foodie
Green Chili and Lentil Tamales by Mangoes and Chutney
Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
Butternut Squash Gnocchi by Peanut Butter and Peppers
Ropa Vieja by Magnolia Days
Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
Fresh Ravioli with Ricotta by Comfy Cuisine
Stuffed Artichokes by The Roxx Box
Braised Short Ribs by The Messy Baker blog
Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
French Onion Soup by The Weekend Gourmet
Leaping Frog Chicken by The Urban Mrs.
Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
San Antonio Puffy Tacos by Sustainable Dad
Chinese Dumplings by My Cute Bride
Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

Creamy Lemon Fudge by Chocolate Moosey
Zebra Cake by That Skinny Chick Can Bake
Faux Ice Cream with Bananas by Country Girl in the Village
Divinity by Juanita’s Cocina
Homemade Seafoam Candy by girlichef
French Macarons by I Run for Wine
Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
Nut and Seed Nougat by What Smells So Good
Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
Granola Bars with Dried Fruit by The Wimpy Vegetarian
Jamaican Blue Drawers by Lovely Pantry
Mini Classic Key Lime Pies by In the Kitchen with KP
Donuts: Redux by Kelly Bakes
Hot Lemon Curd Soufflés by Food Lust People Love
Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Are you ready to tackle your culinary bucket list? I’m one down and lots to go. Perhaps my next one will be a recipe in today’s event. They all look so good. Choices, choices…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.