Chocolate cake with meringue spirits

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 10
  • 2 Protein (size M)
  • 1 pinch Salt
  • 275 g Sugar
  • 175 g pre-cooked vacuum-packed beetroot
  • 150 ml Sunflower oil
  • 3 Eggs (size M)
  • 150 g Flour
  • 1 1/2 TSP. Baking Powder
  • 60 g Cocoa powder
  • 1/2 package Vanillin sugar
  • 200 g Whipped cream
  • 200 g Dark chocolate coating
  • 25 g Coconut oil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Disposable piping bag
  • baking paper

Directions

  1. 1

    Beat the egg white and salt until stiff, slowly adding 100 g of sugar. Continue beating until the sugar has dissolved and a shiny mass has formed.

  2. 2

    Pour the beaten egg white into a piping bag with a medium-sized perforated spout and spray about 12 medium-sized tuffs onto a baking tray lined with baking paper. In a preheated oven (electric cooker: 90 °C/ circulating air: 65 °C/ gas: see

  3. 3

    manufacturer) bake for about 1 1/2 hours. Open the oven door and let the meringue tuffs cool down.

  4. 4

    Meanwhile drain the beetroot, chop it finely and put it in a bowl with the oil, mash it finely. Add the eggs bit by bit. Mix flour, baking powder, cocoa, remaining sugar and vanillin sugar.

  5. 5

    Add to the vegetable puree and mix to a smooth dough. Grease a springform pan (20 cm Ø) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  6. 6

    manufacturer) bake for about 40 minutes.

  7. 7

    Remove from the oven and leave to rest in the mould for about 10 minutes. Turn out onto a cake rack and let it cool down. Bring cream to the boil in a small pot. Remove from the stove. Chop the chocolate coating. Add couverture and coconut oil to the cream and let it melt while stirring.

  8. 8

    Chill for about 10 minutes. Spread the cake except for 1 tablespoon for garnishing. Pour the rest of the chocolate cream into a piping bag with a very small perforated nozzle and garnish the meringue tuffs with dots as faces.

  9. 9

    Allow to dry. Garnish cake with meringue tuffs and cut into pieces.

Nutrition Facts

KCAL
540 kcal
CARBS
51 g
FATS
34 g
PROTEINS
8 g