Decadent Chocolate Meringue Tower
Indulge in this Decadent Chocolate Meringue Tower, a luscious dessert that features airy meringue layers filled with a rich chocolate custard. Each slice offers a delightful contrast in textures—from the crisp outside layers to the gooey, creamy filling, all topped with crunchy nuts for an added flavor boost. Perfect for special occasions or just as a sweet treat, this cake will impress friends and family alike. Follow this easy-to-follow recipe to create your own show-stopping dessert that’s sure to become a favorite!
N/A
Servings
183
Calories
12
Ingredients
Ingredients
Egg whites
6 large (Whisk until stiff peaks form.)
Sugar
1 cup (Gradually added to egg whites.)
Cocoa powder
3 tablespoons (For the meringue.)
Red wine vinegar
1 teaspoon (For the meringue.)
Egg yolks
6 large (Beaten with sugar.)
Cocoa powder
2 tablespoons (For the chocolate crème.)
All-purpose flour
2 tablespoons (For the chocolate crème.)
Whole milk
1 1/3 cups (Warmed to mix with egg mixture.)
Heavy cream
1 1/3 cups (Warmed to mix with egg mixture.)
Bittersweet chocolate
4 ounces (Melted.)
Vanilla extract
1 teaspoon (For flavoring the crème.)
Pistachios or almonds
2 tablespoons (Chopped, for topping.)
Instructions
1
Preheat the oven to 250°F (120°C).
2
Line three baking sheets with parchment paper, drawing an 8-inch circle on each sheet as a guide for the meringue disks.
3
In a large mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, ensuring to mix well after each addition.
4
Gently fold in the cocoa powder and red wine vinegar into the meringue mixture until just combined.
5
Using a spatula, evenly divide the meringue mixture among the 3 circles outlined on the parchment paper, spreading it to the edges of each circle.
6
Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the meringues inside to cool completely.
7
To prepare the chocolate crème pâtissière, beat together the egg yolks and sugar in a separate bowl. Once combined, whisk in the cocoa powder and flour until smooth.
8
In a saucepan, gently warm the whole milk and heavy cream over medium heat until just below boiling.
9
Slowly pour the warm milk and cream mixture over the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan over medium heat.
10
Cook, stirring constantly, until the mixture begins to thicken and reaches a boil. Immediately remove from heat and stir in the melted bittersweet chocolate and vanilla extract until smooth.
11
Allow the crème pâtissière to cool to room temperature. To prevent a skin from forming, cover it with a piece of buttered parchment paper or place the bowl in an ice water bath while stirring continuously.
12
To assemble, place one meringue disk on a serving plate or cake stand. Spread a third of the chocolate crème over the meringue, then add the next meringue layer on top, repeating the process until all layers are assembled.
13
Finish the top of the cake with the remaining chocolate crème and sprinkle with chopped pistachios or almonds for added crunch.
Nutrition Information
8g
Fat
23g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Meringue Tower?
It is a luscious dessert featuring airy meringue layers filled with a rich chocolate custard and topped with crunchy nuts.
How many calories are in one serving of this cake?
Each serving contains approximately 183 calories.
What temperature should I preheat the oven to?
The oven should be preheated to 250°F (120°C).
How many meringue layers does this recipe make?
The recipe makes three 8-inch meringue disks.
What is the size of the meringue circles?
The meringue disks are spread into 8-inch circles on parchment paper.
How do I prepare the egg whites for the meringue?
Whisk the egg whites until stiff peaks form before gradually adding the sugar one tablespoon at a time.
Why is red wine vinegar used in the meringue?
It is folded into the meringue mixture along with cocoa powder to provide stability and the desired texture.
How long should the meringue disks bake?
The meringues should bake in the preheated oven for exactly 1 hour.
What should I do after the meringues finish baking?
Turn off the oven and leave the meringues inside to cool completely.
What is the main filling for the Chocolate Meringue Tower?
The filling is a homemade chocolate crème pâtissière.
What ingredients are beaten with the egg yolks for the custard?
The egg yolks are beaten with sugar, cocoa powder, and all-purpose flour.
How do I warm the dairy for the filling?
Gently warm the whole milk and heavy cream in a saucepan over medium heat until just below boiling.
How do I temper the egg mixture for the custard?
Slowly pour the warm milk and cream mixture over the egg mixture while whisking constantly.
What type of chocolate is used in the crème pâtissière?
The recipe calls for 4 ounces of melted bittersweet chocolate.
How do I prevent a skin from forming on the chocolate crème?
Cover it with a piece of buttered parchment paper or place the bowl in an ice water bath while stirring continuously.
What are the suggested nut toppings for this dessert?
You can use either chopped pistachios or almonds for added crunch.
How much fat is in a serving of this cake?
There are 8 grams of fat per serving.
What is the carbohydrate content of this recipe?
Each serving contains 23 grams of carbohydrates.
How much protein does this dessert provide?
Each serving provides 4 grams of protein.
What texture can I expect from the meringue layers?
The meringues offer a crisp outside layer with a gooey, creamy center.
How many egg whites are needed for the meringue?
The recipe requires 6 large egg whites.
How many egg yolks are required for the chocolate filling?
The chocolate crème pâtissière requires 6 large egg yolks.
How much bittersweet chocolate is needed?
You will need 4 ounces of bittersweet chocolate.
What kind of flour is used in the custard?
Two tablespoons of all-purpose flour are used as a thickener.
Is vanilla extract used in this recipe?
Yes, one teaspoon of vanilla extract is added to the chocolate crème pâtissière for flavor.
How much milk and cream are used in the filling?
The filling uses 1 1/3 cups of whole milk and 1 1/3 cups of heavy cream.
When do I add the cocoa powder to the meringue?
Gently fold in the cocoa powder after the egg whites have reached stiff peaks and the sugar has been mixed in.
How many total ingredients are in this recipe?
There are a total of 12 ingredients.
Is this recipe suitable for special occasions?
Yes, it is a show-stopping dessert designed to impress friends and family on special occasions.
How do I assemble the tower?
Place one meringue disk on a plate, spread a third of the chocolate crème over it, and repeat until all layers are stacked.