A Decadent Dessert for the Holidays
Gluten-Free Chocolate Meringue Cake
A decadent chocolate cake topped with a crunchy chocolate swirl meringue.
Servings: 8
Ingredients
Chocolate Cake
- 2 Lg. Eggs, separated
- 2 4-oz. Baker's Germans Chocolate Bars chopped
- 1/4 cup Unsalted butter
- 2 Tbs. Granulated White Sugar
- 2 Tbs. Cup4Cup Gluten Free Flour
Chocolate Swirled Meringue
- 3 Lg. Egg Whites
- 2/3 cup Granulated White Sugar
- 1/4 tsp. Fine Sea Salt
- 1 tsp. Pure Vanilla Extract
- 1 tsp. white vinegar
- 2 tsp. Cornstarch
- 1/3 cup dark chocolate (70% or higher) chopped
Instructions
Chocolate Cake
- Preheat oven to 400°Spray an 8' or 9" cake pan, with non-stick spray and line bottom with parchment paper. Give the payment a quick spray too.I like to use a cake pan with a removable bottom. However, I don't recommend a springform pan. it can be problematic when removing cake from pan.
- Separate eggs, into 2 bowls.Melt chocolate in a glass bowl , in microwave. I do 15-30 intervals and stir in between. Stir in butter with wooden spoon, until melted. Set aside and let cool.Beat the egg whites with a hand mixer until stiff peaks form. Set aside.With the same beaters, beat egg yolks until thickened and lightened up. Slowly add sugar, while beating constantly. Add in the flour and beat until just combined.
- Stir egg yolk mixture into chocolate/butter mixture. Then fold in egg whites. They will not fully incorporate and that's ok.Reduce oven temp to 350°Pour into prepared pan and bake for 15 minutes.
Chocolate Swirled Meringue
- When you have about 8 minutes left in first baking, start your meringue.Start beating egg whites, with a hand mixer. When they start to get frothy, add the sugar slowly in a steady stream, on a medium speed.Add the salt and vanilla and turn mixer to high. You are looking for stiff glossy egg whites. Right before you are done mixing add vinegar and cornstarch.
- Melt the chocolate, as instructed above. Let the chocolate cool slightly but still be melted.Pour chocolate into one side of the meringue and then gently fold it in just 3-4 times. You want to still have nice big streaks of chocolate.
- Remove the cake from oven and gently dollop top of cake with meringue. Try and dollop it so that it covers cake. Try not to spread it too much, so you don't lose the chocolate streaks.Return to oven and bake for additional 20 minutes. Let cool and serve at room temperature.
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