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
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
- 1/2 tsp almond extract
- 1/2 tsp white vinegar
- 1 cup mini chocolate chips
- Almond Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 - 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.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 479Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 9gCholesterol 166mgSodium 72mgCarbohydrates 60gFiber 1gSugar 57gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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.
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Sarah Reid, RHNC (@jo_jo_ba) says
Yum! Gorgeous and impressive!
Nancy @ gottagetbaked says
Happy belated birthday! Sounds like a delicious one since you served this gorgeous, light, decadent cake! I’ve never made meringues or pavlova so they’re going onto my bucket list.
Brianne @ Cupcakes & Kale Chips says
Your pavlova looks amazing. I could dig in right now.
Lisa {AuthenticSuburbanGourmet} says
What a stunning cake! Bet it did not last long in your house!!!!
Alice @ Hip Foodie Mom says
Love this cake, wow! and your 7 year old asked if you could make this again for his birthday? SO Sweet!!! love that!
Jennie @themessybakerblog says
This is a beauty! If the 7-year old loved it, it must be amazing.
Heather @girlichef says
I absolutely adore any sort of meringue or pavlova – so I just want to reach in and grab a big piece! Beautiful.
Karen Hartzell (@InTheKitchenKP) says
This cake has my interest peaked! I need to try this sometime. It looks heavenly!
Sarah says
Meringue is on my bucket list too. I was going to make coconut macaroons for Channukah dinner last year but I kind of forgot to whip the egg whites. lol!
Patty Cosby says
I’m going to have to make this just so I can see what the inside looks like! Yum!
Kelly says
This looks so good! I was just saying how I wanted some meringue pie, and now I am thinking meringue cake!
Joan Smith says
Make sure you specify what type of temperature you are using i.e celsius vs Fahrenheit. I had to learn the hard way that you meant Fahrenheit. Not everyone is American.
Lynda Hertel says
Can this be made without nuts? I have kids with allergies.
Erin S says
There are not nuts called for in this recipe. If you are referring to the extract, almond extract is not actually made from nuts. You can see the ingredients on this website. https://cooksvanilla.com/almond-extract-for-those-allergic-to-almonds/
Obviously you need to check the brand of extract you use, but pure almond extract does not use almonds. But if you want to avoid it, yes, you can just use vanilla extract instead.