Meringue, Chocolate, and Kirsch Cream Cake recipe

This is a rich and decadent layered meringue cake that is made fluffy and light with the addition of whipped cream. Serves 6 to 8.

Ingredients:

• oil, as needed for greasing pan
• 3 tablespoons flour plus additional for dusting
• 1/2 cup sugar
• 5 egg whites, at room temperature
• 3/4 cup almonds toasted and finely ground
• 5 1/2 oz bittersweet chocolate, chopped
• 1/4 cup water
• 1 teaspoon instant-coffee granules, optional
• 1 1/2 cups chilled heavy cream
• 3 tablespoons powdered sugar
• 1 tablespoon kirsch, optional

Directions:

1. Preheat oven to 425F.

2. Grease and flour 2 large cookie sheets. Trace 3 8-inch rounds onto the cookie sheets with your finger. Use a plate or lid for a guide.

3. In a small bowl whisk together the flour and sugar.

4. In a large bowl beat the egg whites and salt with an electric mixer on high speed until they hold stiff peaks.

5. Fold in the flour and sugar mixture, then fold in the nuts.

6. Divide the meringue evenly among the traced circles.

7. Bake meringue in the oven switching the position in the oven halfway through, for 8 to 10 minutes, they will be soft.

8. Loosen the meringue with a metal spatula and place them on a cooling rack.

9. Meanwhile, in a small saucepan over low heat, heat the chocolate, water and coffee.

10. Cool until lukewarm, then spread over the top of the meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.

11. In a large bowl beat cream with powdered sugar and kirsch with an electric mixer on high until it holds stiff peaks.

12. On a serving plate arrange one meringue mound, chocolate side up, and spread 1/3 cup of the whipped cream over it.

13. Continue layering with 1/3 cup whipped cream until all three meringue layers are stacked up.

14. Frost with any remaining whipped cream.

Author: Rachael Daylong

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