Chocolate Meringue Gateau
Indulge in the luxurious decadence of a Chocolate Meringue Gateau, a show-stopping dessert that combines layers of crisp, cocoa-kissed meringue with a velvety dark chocolate ganache. This elegant creation marries texture and flavor, offering a delicate crunch enveloped by the smooth richness of chocolate. Perfect for celebrations or as a dinner party centerpiece, this dessert not only looks stunning but is also surprisingly simple to assemble. With a dusting of powdered sugar to finish, this gluten-free treat is as delightful to the eye as it is to the palate. Ready in just over two hours and serving up to eight, it’s ideal for anyone looking to impress with minimal effort. Keywords: chocolate meringue gateau, gluten-free dessert, chocolate ganache recipe, elegant party dessert.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 tablespoons Cocoa powder
- 200 grams Dark chocolate
- 250 milliliters Heavy cream
- 25 grams Butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 120°C (250°F) and line two large baking trays with parchment paper. Using a pencil, draw two 8-inch (20 cm) circles on the parchment as a guideline, then flip the paper over.
Step 2
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Step 3
Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until the meringue is thick, glossy, and forms stiff peaks.
Step 4
Sift the cocoa powder over the meringue and gently fold it in using a spatula, being careful not to deflate the mixture.
Step 5
Divide the meringue evenly between the two prepared circles, spreading it out with a spatula to fill the shapes. Smooth the tops for even layers.
Step 6
Bake in the preheated oven for 1.5 to 2 hours until the meringue is crisp and firm to the touch. Turn off the oven and allow the meringues to cool completely inside with the door slightly ajar.
Step 7
While the meringue layers are cooling, make the chocolate ganache. Finely chop the dark chocolate and place it in a heatproof bowl.
Step 8
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
Step 9
Gently stir the mixture with a spatula until the chocolate is completely melted and smooth. Stir in the butter and vanilla extract until fully combined. Let the ganache cool to a spreadable consistency.
Step 10
Once the meringue layers are completely cool, carefully peel them off the parchment paper.
Step 11
Place one meringue layer on a serving plate and spread half of the ganache evenly over the top.
Step 12
Place the second meringue layer on top and spread the remaining ganache over it, smoothing the surface.
Step 13
Dust the gateau lightly with powdered sugar for decoration before serving.
Step 14
Slice with a sharp knife and serve immediately, or store in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (836.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3036.4 |
| Total Fat 168.8g | 0% |
| Saturated Fat 97.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 322.9mg | 0% |
| Sodium 470.4mg | 0% |
| Total Carbohydrate 344.4g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 315.6g | |
| Protein 30.4g | 0% |
| Vitamin D 4IU | 0% |
| Calcium 154.9mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 1792.8mg | 0% |
Source of Calories