Dessert queen Claire Saffitz could also be recognized for her elaborate pasty creations, however fortunate for all of us novice bakers, she has a manner of explaining tough methods to set you up for fulfillment. This flourless chocolate meringue cake (from her new cookbook, What’s for Dessert) will expertly educate you how you can make a shiny meringue, with the additional advantage of a decadent deal with on the finish.
“Meringue is a magical combination of egg whites and sugar that can be utilized in some ways,” Saffitz writes, “however the first time I discovered it may very well be baked immediately on high of a cake was once I noticed pastry chef Liz Prueitt’s recipe for Candy Potato Tea Cake with Meringue. It struck me as an exceptionally sensible approach that I needed to strive, and it made sense to make use of it in a cake the place meringue is already part of the recipe, like flourless chocolate cake. Not solely does it look interesting on high of the cake, it bakes into a lightweight and crispy shell that yields to the wealthy crumb.”
Plus, as she notes, this dreamy dessert is dairy- and grain-free, making it Passover-friendly and naturally gluten-free.
What’s For Dessert? Copyright © 2022 by Claire Saffitz. Pictures copyright © 2022 by Jenny Huang. Revealed by Clarkson Potter, an imprint of Random Home.
1. Organize an oven rack within the heart place and preheat the oven to 350°F. Brush the underside and sides of a 9-inch springform pan with oil, ensuring to coat the edges all the best way to the rim. Line the underside with a parchment spherical and brush with extra oil, then set the pan apart.
2. Fill a medium saucepan with about 1 inch of water and produce to a simmer over medium-low warmth, then cut back the warmth to keep up a mild simmer. In a big heatproof bowl, mix the chocolate, oil, espresso and 1½ teaspoons of the salt and set it over the saucepan, taking care that the underside of the bowl doesn’t contact the water (that is known as a double boiler). Stir often with a heatproof versatile spatula till the chocolate is melted and the combination is totally clean, then take away the bowl from the warmth and put aside.
3. Add the egg yolks, vanilla and ¼ cup (50g) of the sugar to the chocolate combination and vigorously whisk to mix. Whisk within the almond flour till totally mixed. It can look damaged and separated, which is okay! Add ¼ cup (57g) water and whisk vigorously till the combination comes again collectively and appears clean and shiny. Set the bowl apart.
4. Make the Meringue: In a separate clear, giant, non-plastic bowl, with a hand mixer, beat the egg whites and the remaining pinch of salt on medium-low velocity till the whites are damaged up and frothy, about 20 seconds. Enhance the velocity to medium-high and proceed to beat till the whites are foamy and opaque, about 30 seconds, then steadily add the remaining ¾ cup (150g) sugar in a gradual, regular stream, beating continuously. As soon as all of the sugar is added, enhance the velocity to excessive and proceed to beat simply till you will have a dense, shiny meringue that holds a stiff peak on the beaters. Attempt to not overbeat, or the whites will tackle a dry, grainy texture and be tough to include.
5. Make the Batter: Scoop a heaping cup of the meringue and set it apart for swirling on high of the cake. Scrape about half of the remaining meringue into the bowl with the chocolate combination and fold gently till only a few streaks stay. Scrape in the remainder of the meringue and fold simply till you will have a lightweight, ethereal, evenly blended batter. Scrape the batter into the ready pan, then dollop spoonfuls of the reserved meringue throughout the complete floor. Use a skewer or toothpick to swirl the meringue into the batter. Swirl a bit or lots; it’s as much as you.
6. Bake the cake till the floor is risen and cracked, the meringue is gentle golden and a skewer or cake tester inserted into the middle comes out shiny however clear, 1 hour to 1 hour 10 minutes. Take away the cake from the oven and place on a wire rack, then instantly run a paring knife or small offset spatula between the very high of the cake and the rim of the pan to loosen any areas that could be caught (it will assist the cake settle evenly because it cools). Cool the cake utterly. Lower across the sides once more to loosen the cake, then take away the outer ring of the pan.
Can I…
Make it forward? Sure. Effectively wrapped and saved at room temperature, this cake will hold for as much as 4 days, nevertheless it’s finest eaten on the primary or second day whereas the meringue topping continues to be crispy (it’ll soften over time).
Make this nut-free? Sure. Though it’s not a typical ingredient in most grocery shops, sunflower seed flour is an efficient nut-free different to almond flour.
Use a stand mixer as an alternative of a hand mixer? Sure. Mix the egg whites and salt in a stand mixer fitted with the whisk attachment and proceed with the recipe as written, noting that the meringue will whip quicker and be simpler to overbeat within the stand mixer.
