I have always loved the simplicity of flourless chocolate. You get all the benefits of eating chocolate cake which is always great, without the worry of gluten and excess carb consumption. For some of you that may not be the selling point. The selling point is probably the joy of biting down on a decadent cake that resembles a brownie.
Not often seen however is the combination of chocolate cake of any kind with a meringue. It seems meringue is more commonly reserved for desserts involving lemon curd or banana cream. More desserts should utilize meringue, considering it makes an awesome topping but c’est la vie.
The light sweet fluffiness combined with the slight crisp outer shell of a meringue are an excellent addition to the two desserts mentioned before, so it makes sense that meringue would be used as a topping for a flourless chocolate cake without the meringue taking away from the cake.
I leave judgment up to you but certainly, you will agree that the combo works.
Ingredients
For The Cake
- 1-1/2 sticks (12 tablespoons) unsalted butter
- 6 ounces semisweet chocolate, chopped (Ghirardelli is recommended)
- 1 cup granulated sugar
- 5 large eggs
- 3/4 cup cocoa powder
For The Meringue
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup sugar
Get the rest of this amazing recipe at Once Upon A Chef.
Recipe and photo: Once Upon A Chef
