Chocolate Meringue Torte
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 10
Calories: 351.6 per serving
Rating: Not rated yet
Description
Indulge in the ultimate chocoholic’s delight with our Chocolate Meringue Torte. This exquisite dessert features layers of moist, homemade chocolate cake paired with crispy meringue, creating a textural symphony that’s sure to dazzle your taste buds.
Ingredients
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
- 2/3 cup confectioners’ sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 egg white
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 1/2 cups buttermilk
- 1/2 cup water
- 2 1/2 cups whipped topping
- Toffee bits and shaved chocolate for garnish
Instructions
-
Prepare Meringues:
- Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and trace two 8-inch circles 1 inch apart.
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 2/3 cup sugar, one tablespoon at a time, beating until stiff peaks form.
- Sift together confectioners’ sugar and cocoa powder over the meringue mixture. Gently fold in until combined, then stir in vanilla extract.
- Spread the meringue evenly over the traced circles on the parchment-lined baking sheet.
- Bake for 1 hour. After baking, turn off the oven without opening the door. Let the meringues dry in the oven for an additional 1 hour.
- Carefully remove the meringues from the parchment paper and store them in an airtight container until ready to assemble.
-
Prepare Chocolate Cake Layers:
- Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a mixing bowl, cream together butter and 1 cup sugar until light and fluffy, about 2 minutes.
- Add the egg and egg white one at a time, beating well after each addition. Beat on high speed until the mixture is creamy.
- Stir in white vinegar and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and baking soda.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk and water. Begin and end with the flour mixture, mixing until just combined after each addition.
- Divide the batter evenly between the prepared baking pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
-
Assemble the Torte:
- Place one chocolate cake layer on a serving plate.
- Spread 1/2 cup of whipped topping over the cake layer.
- Carefully place one of the meringue discs on top of the whipped topping.
- Spread another 1/2 cup of whipped topping over the meringue.
- Top with the second chocolate cake layer.
- Spread another 1/2 cup of whipped topping over the second cake layer.
- Place the remaining meringue disc on top of the whipped topping.
- Finish by spreading the remaining whipped topping over the meringue.
- Sprinkle with toffee bits and shaved chocolate for a decorative touch.
Enjoy the decadence of our Chocolate Meringue Torte, a perfect dessert for any occasion where chocolate lovers gather!
