Chocolate meringue cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 4 soft apples (approx. 175 g each, e.g. Elstar)
  • 7-10 Tbsp Juice of 1 lemon
  • 100 g Dark chocolate
  • 150 g Butter or margarine
  • 225 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 200 g Flour
  • 2 coated Tsp Baking Powder
  • 3-4 Tbsp Milk
  • 2 Protein (size M)
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel and quarter the apples and remove the core. Scratch apple rounds several times with a knife and sprinkle with lemon juice. Chop the chocolate and melt in a bowl over a warm water bath. Cream fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.

  2. 2

    Mix flour and baking powder and stir alternately with milk into the fat-sugar mass. Grease a springform pan (approx. 26 cm Ø) and sprinkle with flour. Pour in the dough, cover with apple quarters and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes (stick test). Take the cake out of the oven, remove from the mould and cool lukewarm on a cake rack. (you can also let it cool down completely). Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown.

  3. 3

    Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown. Remove, add cocoa and serve

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
330 kcal
CARBS
42 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Miscellaneous