Flourless Chocolate Cake with Brown Sugar Meringue

1 Preheat the oven to 350° Fahrenheit. Position the oven racks in the top and
bottom third of the oven.

2 While most recipes call for lining cake pans with baking spray and flour, I use
my homemade pan release spread
[http://1840farm.com/2018/03/baking-pan-release-spread/] and granulated sugar. I
prefer the light flavor and pretty appearance that the sugar imparts to the
exterior of the cake over the look and taste of the floury film often left
behind by a pan coated with flour. You can prepare your cake pans using your
preferred method.

3 Brush the bottom and sides of the pan with homemade magic pan release spread
[http://1840farm.com/2018/03/baking-pan-release-spread/].

4 Add a piece of parchment paper cut to cover the bottom of the pan.

5 Brush the parchment paper with a thin layer of the homemade magic pan release
spread [http://1840farm.com/2018/03/baking-pan-release-spread/].

6 Cover the entire surface of the pan and parchment with a coating of granulated
sugar.

7 Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a
paper towel lightly moistened with white vinegar. This will remove any trace of
fat remaining from its last use, allowing you to create a fluffy, beautiful
meringue from the egg whites. The vinegar will not impart any flavor to the
meringue. You can learn more about this process by reading my post The Secret to
Making Meringue [http://1840farm.com/2019/04/meringue/].

8 Separate the eggs, placing the whites in your mixing bowl and reserving the
yolks for the cake batter.

9 Add the butter, cream, and chocolate to a large microwave safe bowl. Microwave
in 30 second increments, stirring after each session until the butter is melted
and the chocolate is beginning to melt. Remove from the microwave and whisk to
combine. Add the cocoa powder and whisk until smooth.

10 Add the sugar, salt, vanilla, and egg yolks to the bowl. Whisk until well
combined. The sugar will appear grainy. This is normal. It will take on a smooth
texture while baking in the oven.

11 Transfer the batter to your prepared cake pan. Place on the bottom rack in your
preheated oven. Set a timer for 15 minutes.

12 While the cake is baking, prepare the meringue topping. Beat the egg whites on
high speed until they become frothy, approximately one minute. Continue beating
while adding the ½ cup of granulated sugar one Tablespoon at a time. The egg
whites will become white and creamy, resembling marshmallow cream.

13 Continue to beat at high speed until the meringue has come to stiff peaks. You
can test the meringue by removing the beater and holding it upright. If the peak
of the meringue holds, it has come to stiff peaks and is ready.

14 Add your brown sugar to a small bowl. Using a spoon or clean fingers, break
apart any clumps of brown sugar until it is soft and crumbly.

15 Using a spatula, move the meringue just enough to make an open area in the bowl
to add the brown sugar. Add the brown sugar to the empty spot in the bowl,
allowing it to rest on the bottom of the bowl. Adding the brown sugar in this
manner will prevent it from deflating your fluffy meringue.

16 Using your spatula, gently fold the meringue to incorporate the brown sugar. The
brown sugar will be visible in the meringue. This is okay. It will become smooth
as it heats in the oven. Gently fold just until the brown sugar is well
distributed, taking care not to overwork the meringue.

17 When the timer sounds for the 15 minute baking time for the cake layer,
carefully remove the cake pan from the oven. Using your spatula, transfer the
meringue mixture to the top of the cake. Use your spatula or an offset spatula
to spread the meringue to completely cover the cake. You can swirl the meringue
in small mounds which bakes up in a beautifully decorative way.

18 Transfer the cake pan back to the oven, placing the cake on the top rack if
space allows. Bake for 20 minutes until the meringue is set. The meringue will
brown slightly and become dry on the surface with a marshmallow like interior.
If you prefer your meringue to have a crisp interior, you can bake the cake for
an additional 3-5 minutes.

19 Remove the cake from the oven and place on a wire rack to cool. The cake can
remain in the pan until cool.

20 If you prefer to transfer the cake to a plate or platter, allow it to cool in
the pan for 10-15 minutes before running a sharp knife or small metal spatula
around the edge of the cake pan. Slide a large, wide spatula underneath the
chocolate cake. Move the spatula underneath to loosen the cake from the entire
bottom surface of the cake pan. Position the spatula under the middle of the
cake. Tip the cake pan slightly as you move the spatula towards the cake plate.
The cake should gently slide from the pan to the plate.

21 Allow the cake to cool. Slice and serve. This cake can be stored at room
temperature for a few days but is best eaten on the first and second day.

Flourless Chocolate Cake with Brown Sugar Meringue

🧂 Ingredients

Instructions

Flourless Chocolate Cake with Brown Sugar Meringue

🧂 Ingredients

Instructions

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