Just a simple idea for the Valentine's day. It's surprisingly uncomplicated to make, and unlike most cake that read "cool completely before serving", but, this recipe said, "cool for 30 minutes before cutting serving it". I think I like that!
Chocolate Meringue Cake
recipe adapted from Martha Stewart
make one 9-inch cake
For The Cake:
10 tbs butter + more for the pan
3/4 cup firmly packed light brown sugar
6 large eggs, separated
12 oz bittersweet chocolate, melted
1 vanilla bean, scraped the bean or use 1 tbs pure vanilla extract
1 tbs rum
pinch of salt
For The meringue:
1 cup lightly toasted hazelnut, roughly chopped
4 oz bittersweet chocolate, roughly chopped
1 tbs cornstarch
4 large egg whites
1/4 tsp cream of tartar
1 cup superfine sugar
Preheat oven to 350 degrees F.
Butter a 9-inch cake pan, sprinkle a little bit of flour all over the pan, tap off the excess. Set aside.
To make the cake: place butter and brown sugar in a mixer bowl, using paddle attachment beat until light and fluffy. Add egg yolk one at a time, beating well after each addition. Add the melted chocolate, vanilla, and rum. Mix just to combine.
In another clean mixer bowl, place the egg whites and salt. Beat using a whisk attachment for about 2 minutes or until a soft peak form. Turn off the machine. Mix in about a third of the of meringue to melted chocolate mixture, then gently fold in the rest. Pour into prepared pan, and bake for 25 minutes.
Meanwhile make the meringue: in a medium small bowl, combine roughly chopped hazelnut, chopped chocolate, and cornstarch. Set aside.
Using an electric mixer with the whisk attachment, beat the egg whites, and cream of tartar until frothy. With the machine still running, slowly add superfine sugar. Continue to beat for about 8 minutes until stiff peak form. Turn off the machine, fold in the hazelnut mixture.
To assemble the cake: remove the cake from oven, using an offset spatula spread the meringue on top of the cake. Return the cake to the oven, continue to bake for another 25 to 30 minutes until the meringue is lightly brown and crisp.
Take the cake out from oven, transfer to a wire rack and let it cool in a pan for about 10 minutes. Run a knife around the edge of the cake to loosen and release it from the pan. Cool for about 30 minutes before serving.