Marbled Chocolate Meringue Cake

A rich, flourless chocolate cake marbled with vanilla meringue and topped with amaretto-soaked berries. Once baked, the meringue is crispy on top and marshmallowy in the center. I’ve made this showstopping cake for my family for years, and it’s the perfect modern take on the traditional flourless chocolate cake. Making Passover desserts can be tricky, but this one is pretty foolproof and also travels well.

*this recipe was developed in partnership with Crate & Barrel. As always, all opinions are my own. Thank you for supporting the brands that make Lion’s Bread possible.

Want more Delicious Passover Recipes? Check out:

Almond Lemon Ricotta Pancakes

Flourless Double Chocolate Brownies with Roasted Hazelnuts

Meal Prep: Passover Edition

Step-by-Step How to make Marbled Chocolate Meringue Cake

1. Preheat the oven to 350°F. With 2 tablespoons of softened butter, lightly coat a 9-inch round cake pan.
2. To make the flourless chocolate cake, fill a small saucepan with 1 inch of water and set over medium heat. Place the butter, chocolate and espresso powder in a medium size heatproof bowl and set on top of the simmering water to melt slowly. When the chocolate is almost melted, remove the bowl from heat and stir until mixture is smooth. Transfer the melted chocolate mixture to a large mixing bowl and allow to cool for 5 minutes.
3. Add the egg yolks, almond flour and vanilla extract to the cooled chocolate mixture and whisk well to combine.
4. To make the meringue, whip the egg whites with ½ teaspoon kosher salt in a stand mixer on medium-low speed. When the egg whites are frothy, slowly add the sugar to the bowl.
5. Increase mixer speed to medium and whisk until the meringue is thick and glossy with stiff peaks, about 5 minutes.
6. Add ¾ of the glossy meringue to the bowl with the chocolate mixture. Use a rubber spatula to gently fold the meringue into the chocolate until lightened in color and there are no streaks of chocolate left.
7. Add the remaining reserved meringue to the bowl, and fold it in, until it marbles throughout, leaving a few streaks of chocolate and meringue.
8. Carefully pour the cake batter into the prepared cake pan in an even layer, gently smoothing the top with an offset spatula. Bake the cake for 1 hour until puffy and crispy on top. As the cake cools, it will collapse slightly in the center.
9. To make the amaretto-soaked berries, combine the berries, amaretto, vanilla extract, sugar and lemon juice in a medium bowl. Stir to coat the berries with the sugar and liqueur. Serve with the cooled cake.

Pro Baking Tips from LeAnne

• A cake tester won’t come out clean – that’s fine! Check the center of the cake using a thin wooden skewer or toothpick. There should be moist crumbs on it, as the cake continues to set up as it cools.
• Always remember to prepare your cake pan! Use about 2 tablespoons of softened butter to coat the bottom and sides of the cake pan.
• Fold and mix in 3/4 of the beaten egg whites using a rubber spatula to really lighten up the chocolate mixture, until fully incorporated. To achieve the beautiful marbling, very gently fold in the remaining egg whites, leaving plenty of streaks throughout.
• Allow the cake to cool completely before serving. It will have a crispy crackly top, and a fudgy and almost marshmallow-y center.
• Make the amaretto soaked berries ahead! They need at least 1 hour to macerate and get syrupy.

THE RECIPE

Print

Marbled Chocolate Meringue Cake

Course Dessert

Cuisine European

Keyword chocolate cake, flourless, gluten free, meringue, passover

Prep Time 30 minutes

Cook Time 1 hour

Servings 10 people

Author LeAnne Yaakubov

Ingredients

Flourless Chocolate Cake:

• 8 ounces good-quality dark chocolate chopped, 226g
• 6 tablespoons unsalted butter or vegan butter 85g
• ½ teaspoon espresso powder
• 5 large eggs separated
• ½ cup almond flour 55g
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ¾ cup granulated sugar 150g

Amaretto-Soaked Berries:

• 1 pint raspberries 340g
• 1 pint blackberries 340g
• 1 pint blueberries 340g
• 2 tablespoons amaretto liqueur 30g
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 2 teaspoons freshly squeezed lemon juice

Instructions

1. Preheat the oven to 350°F. Butter a 9-inch round cake pan.
2. To make the flourless chocolate cake, fill a small saucepan with 1 inch of water and set over medium heat. Place the butter, chocolate and espresso powder in a heatproof bowl and set on top of the simmering water to melt slowly. When the chocolate is almost melted, remove the bowl from heat and stir until mixture is smooth. Transfer the melted chocolate mixture to a large mixing bowl and allow to cool for 5 minutes.
3. Add the egg yolks, almond flour and vanilla extract to the cooled chocolate mixture and whisk well to combine.
4. To make the meringue, whip the egg whites with ½ teaspoon kosher salt in a stand mixer on medium-low speed. When the egg whites are frothy, slowly add the sugar to the bowl.
5. Increase mixer speed to medium and whisk until the meringue is thick and glossy with stiff peaks, about 5 minutes.
6. Add ¾ of the glossy meringue to the bowl with the chocolate mixture. Use a rubber spatula to gently fold the meringue into the chocolate until lightened in color and there are no streaks of chocolate left.
7. Add the remaining reserved meringue to the bowl, and fold it in, until it marbles throughout, leaving a few streaks of chocolate and meringue.
8. Carefully pour the cake batter into the prepared cake pan in an even layer, gently smoothing the top with an offset spatula. Bake the cake for 1 hour until puffy and crispy on top. As the cake cools, it will collapse slightly in the center.
9. To make the amaretto-soaked berries, combine the berries, amaretto, vanilla extract, sugar and lemon juice in a medium bowl. Stir to coat the berries with the sugar and liqueur. Serve with the cooled cake.

The post Marbled Chocolate Meringue Cake first appeared on Lion’s Bread Blog