Ukrainian Lavish Chocolate Meringue Cake
Indulge in the decadent charm of the Ukrainian Lavish Chocolate Meringue Cake, a show-stopping dessert that balances rich chocolate sponge, crunchy hazelnut meringue, and velvety chocolate buttercream. Perfect for special occasions, this layered masterpiece combines unsweetened cocoa, crushed hazelnuts, and dark chocolate to create a symphony of flavors and textures that will delight any chocolate lover. Each layer is prepared with care, from the fluffy egg-based meringues to the luscious buttercream, resulting in a visually stunning and irresistibly delicious cake. Ideal for entertaining, this uniquely Ukrainian creation is finished with crushed hazelnuts or chocolate shavings for added elegance. A must-try recipe for anyone seeking a blend of indulgence and sophistication!
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Ingredients
- 150 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 Eggs
- 200 grams Granulated sugar
- 120 grams Unsalted butter (melted)
- 120 ml Whole milk
- 1 teaspoon Vanilla extract
- 4 Egg whites
- 200 grams Powdered sugar
- 100 grams Crushed hazelnuts
- 250 grams Unsalted butter (softened)
- 150 grams Dark chocolate (melted and cooled)
- 50 ml Heavy cream
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
Step 2
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and creamy. Slowly mix in the melted butter, milk, and vanilla extract.
Step 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly between the two prepared cake pans and smooth out the tops.
Step 5
Bake the sponge cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing them.
Step 6
While the cakes are cooling, prepare the hazelnut meringue. In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the powdered sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
Step 7
Gently fold in the crushed hazelnuts until evenly distributed. Line a baking sheet with parchment paper and spread the meringue into two circles the same size as your cake layers.
Step 8
Bake the meringue layers at 150°C (300°F) for 40-45 minutes or until crisp. Cool completely on the baking sheet.
Step 9
To make the chocolate buttercream, beat the softened butter in a large bowl until fluffy. Gradually add the melted and cooled dark chocolate, followed by heavy cream, and mix until smooth and creamy.
Step 10
To assemble the cake, place one chocolate sponge layer on a serving plate. Spread a thin layer of chocolate buttercream on top, then carefully place a meringue layer. Repeat with the remaining layers, finishing with a layer of buttercream on top and sides.
Step 11
Decorate with additional crushed hazelnuts, chocolate shavings, or fresh raspberries, if desired.
Step 12
Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set. Bring to room temperature before slicing and serving.
Nutrition Facts
| Serving size | (1737.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6926.1 |
| Total Fat 455.6g | 0% |
| Saturated Fat 245.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1616.6mg | 0% |
| Sodium 2282.1mg | 0% |
| Total Carbohydrate 666.5g | 0% |
| Dietary Fiber 42.3g | 0% |
| Total Sugars 481.6g | |
| Protein 94.3g | 0% |
| Vitamin D 341.7IU | 0% |
| Calcium 632.6mg | 0% |
| Iron 41.4mg | 0% |
| Potassium 3207.3mg | 0% |
Source of Calories