By CountryLiving
Our
hot chocolate meringue cake gleans its heat from a pinch of cayenne
pepper. Piled high with whipped cream, this dreamy confection makes for
an impressive presentation.
Level:
Moderate
Serves:
12
Ingredients
- parchment paper
- 6 egg whites
- 1 tbsp. cream of tartar
- 1¼ c. sugar
- 3 tbsp. Sifted Cocoa
- .13 tsp. cayenne pepper
- 4 c. Whipped cream
Directions
- To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
- Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
- Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
- Cool on the pan on a wire rack. Store in a very dry, cool place.
- Fill the layers with whipped cream and serve within 2 hours.
