Meringue cake with chocolate cream for the New Year, also suitable for those looking for a gluten-free recipe

Hello friends! I offer you a wonderful bright to taste meringue cake with chocolate cream and icing from the famous master Pierre Herme. This meringue cake is also suitable for those looking for gluten-free recipes. Watch the video to understand the simultaneity of some of the actions that significantly reduce the time for making a cake. ⬇

Meringue cake with chocolate cream and icing 👇

Chocolate meringue cake by Pierre Herme

PREPARATION OF SKINS

• Whisk first pasteurized egg white to fine soapy foam.
• After that, in parts in 3-4 doses, I add sugar and beat everything together into a dense and stable mass.

I turn on the oven at 110-120 ° C with convection.

• I transfer the finished meringue to a pastry bag with a smooth nozzle.

You need to prepare parchment and draw circles of the desired size on it.

• I plant the meringue, trying to comply with the drawn circle shapes and leveling the surface.
• I'm sending the meringue to the oven.

BAKING WITHOUT BAKERY

1. The first 30 minutes at 120 ° C degrees.
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2. Then I lower it to 100 ° C and dry it for another two hours.
3. After that, I turn off the oven and leave the cakes in it for 3-4 hours or overnight.

While the cakes are drying, you can do the mousse.

COOKING CHOCOLATE MOUSSE

Prepared in advance to save time:

1. I cut 180 g of butter into cubes.
2. I made 180 g of dark chocolate.
3. In a bowl I have 160 g of egg white.
4. There are 2 yolks in a bowl.

I melt chocolate with pulses in the microwave (without overheating).

I pour 120 g of water, 100 g of heavy cream into a saucepan, add 50 g of sugar and more 100 g unmelted chocolate.

I bring everything to a boil and cook, stirring, until the mass is compacted.

Watch the mass and regulate the heating so that it does not run away from you. As a result, the sauce becomes smooth and viscous, I cooked it for about 7 minutes.

Immediately with this hot sauce, I boil the yolks and beat them (I added 6 full tablespoons there).

Cover the rest of the chocolate sauce in contact with the surface and set aside. It will go to the frosting.

Beat soft butter with the same whisks.

Add melted chocolate and stir.

At this point, your chocolate should be at room temperature.

As soon as everything is whipped, you need to add the 3rd component - the boiled yolk.

Stir everything until smooth.

Beat the egg whites until soapy, add sugar with a rain and beat everything together in a fluffy mass until the bird's beaks.

Stir the mousse again before introducing the meringue.

I introduce the meringue in 3 steps, stirring everything well each time.

The result is a mass similar to chocolate foam.

• Pick the prettiest crust and set aside for the top layer.
• Apply the cream to the bottom cake layer and cover with the second cake layer.
• Apply the cream to the second crust and top with the third that you set aside.
• Spread the rest of the cream evenly on the sides.

I put the cake in the refrigerator for at least 2 hours.

GLAZING AND COATING

Bring 100 g of heavy cream to a boil and add 125 g of finely chopped dark chocolate.

I grind everything with a blender into a homogeneous mass.

I add the remaining warm chocolate sauce and 25 g of soft butter to the mixture. I mix everything together well.

I rearrange the cake on the wire rack and cover with icing.

Let the icing on the cake stabilize before moving it around.

I will collect the remaining icing and use it as a chocolate sauce.

Decorate the finished cake to your taste. The author of the recipe, Pierre Herme, had the cake just covered in chocolate icing.

I wish you bon appetit and God bless you!