Chocolate Meringue Cake with Chocolate Covered Cherries
Don't let the challenge of making meringue keep you from trying this delicious cake. Chocolate cake is layered with meringue and topped with chocolate covered cherries.
Preheat the oven to 325 degrees. Lightly grease an 8-inch springform pan.
Using a double boiler, met the butter and chocolate together until just melted. Remove from heat and let it stand for a couple minutes.
In a large bowl, whisk the eggs, egg yolks, brown sugar, and vanilla for about 5 minutes until the mixture is pale and has doubled in size.
Add melted chocolate and butter, flour, baking powder, and almond meal and gently fold until combined.
Place the batter in the springform pan and bake for about 25 minutes until it’s just barely set. It will finish cooking once you add the meringue. Test it by inserting a fork or skewer. Some batter should stick to it.
Remove from the oven, set aside. As soon as you take the cake out of the oven, start the meringue.
For the Chocolate Meringue:
First, increase the oven temperature to 350 degrees.
Place egg whites in a dry, clean bowl and beat them to soft peaks. Start on low or medium-low speed, and increase the speed only when the egg whites become foamy.
Slowly add the sugar. When you’re done with the sugar, add the vinegar and beat until meringue is glossy.
Add the cornstarch and cocoa and gently fold until combined.
Finally, slowly drizzle the melted chocolate and fold a few times.
Place meringue on top of the cake and bake for about 15-20 minutes or until the meringue develops a dry crust.
Remove from the oven when done and let is stand for a bit.
For the Chocolate Covered Cherries:
Wash the cherries and pat dry. Set out a piece of parchment or wax paper.
Place the almond bark and chocolate into a microwave safe bowl.
Heat in 20 second incriminates until melted, making sure not to burn.
Dip cherries into chocolate and place on paper to set. Add to the top of the cake.