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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup Dutch-processed cocoa powder
- 1 cup all purpose flour
- 1 tsp. baking powder
- 180 grams egg yolks
- 1/8 tsp. salt
- 1/2 cup unsalted butter (113 grams, room temperature)
- 1 tsp. pure vanilla extract
- 1/3 cup milk
- 1/2 cup granulated white sugar
- 270 grams egg whites
- 1/8 tsp. cream of tartar
- 2/3 cup granulated white sugar
- 2 Tbsp. granulated white sugar (15 – 30 grams)
- 1 lb. berries (fresh)
- 1 cup heavy whipping cream
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Directions
- Preheat oven to 325 degrees F (160 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) and line the bottoms of two – 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans with parchment paper. Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a large bowl sift the cocoa powder, flour, baking powder, and salt. Using an electric mixer, or hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans. Set aside while you make the meringue layer. Using a clean bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Evenly divide the meringue and place on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, gently remove from pans. Filling: Shortly before serving whip the cream with the sugar until soft peaks form. In a separate bowl, toss the berries with a little sugar, if desired. Assemble: If using strawberries, cut them into bite sized pieces. Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the berries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.
NutritionView More
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1050Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1050Calories from Fat540 |
% DAILY VALUE |
Total Fat60g92% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol700mg233% |
Sodium390mg16% |
Potassium750mg21% |
Protein23g |
Calories from Fat540 |
% DAILY VALUE |
Total Carbohydrate115g38% |
Dietary Fiber12g48% |
Sugars72g |
Vitamin A45% |
Vitamin C50% |
Calcium25% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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