Chocolate cake with meringue topping

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (18 cm Ø). For the dough, whisk 100 g butter, 75 g sugar, 1 packet vanilla sugar and 1 pinch of salt until creamy.

2. 2

   Stir in 3 eggs one by one. Mix flour and baking powder, add 4 tablespoons of cream and stir in briefly.

3. 3

   Fill the dough into the mould and smooth it down. Bake in a hot oven for approx. 30 minutes, if necessary cover with aluminium foil after approx. 20 minutes. Take out the cake and let it cool down on a cake rack.

4. 4

   For the chocolate cream, break 140 g chocolate into pieces and melt in a hot water bath. Let cool for 10-15 minutes. Beat 75 g cream until stiff. Stir mascarpone and 1 packet of vanilla sugar until creamy.

5. 5

   First stir in the liquid chocolate and then fold in the cream.

6. 6

   Remove the cake from the pan and cut through horizontally twice. Approx. 1⁄3 Spread the chocolate cream on the lower cake base, place the middle cake base on top. Stir the jam vigorously and spread on the middle cake layer.

7. 7

   Cover with the top soil. Spread the rest of the chocolate cream all around the cake. Chill the cake for about 30 minutes.

8. 8

   Break 60 g of chocolate into pieces for the icing. Melt with 60 g cream and coconut oil at low heat while stirring. Let cool for 10-15 minutes. Then spread over the cake so that the top is covered and the icing runs down the sides a little.

9. 9

   Chill for about 2 hours.

10. 10

    Beat the egg whites and lemon juice until stiff, add 60 g sugar and continue beating for 1-2 minutes until the sugar has dissolved. Stir in starch. Pour meringue mixture into a piping bag with a large perforated spout.

11. 11

    Decorate the cake with tuffs close together. Brown the tuffs briefly with a kitchen gas burner. Refrigerate the cake again for about 1 hour.