CHOCOLATE MERINGUE CAKE RECIPE (PIANO VERSION)

I have been meaning to post this cake recipe for a while and it finally made it on the blog! I’ve made this cake some time ago and presented it as a piano cake for my daughter’s birthday who is a piano player. I’ve made it several times since then and kept promising that I will post the recipe one day. It is much easier to make it without pauses for photos, but I’ve made it again, just for you folks! Thank you for all your patience who requested this recipe and were waiting for it.

There are no words to describe this amazing creation. This cake is

… absolutely incredible! Crunchy meringue layer, super soft chocolate sponge cake, delicious and light caramel cream and the chocolate ganache all in one bite. Your mouth will rejoice! Such a wonderful combination. Every bite melts in your mouth and makes you smile. All you need is a delicious cup of Latte. I’m presenting it again in the familiar piano version as many of you have seen it, but of course, you may decorate it in any way you prefer. Enjoy!

Ingredients

• 6 - egg whites room temperature from 6 large eggs
• 2 cups 400 g – baker’s sugar
• Batter Ingredients:
• 6 large – eggs room temperature
• 1 cup 200 g – organic sugar
• ¾ cup 90 g – organic sugar
• ¼ cup 25 g – cocoa
• Cream Ingredients:
• 5 cups 1180 ml – heavy cream
• ½ can 165 g – Dulce de Leche
• White and milk chocolate Kit-Kat chocolates

Instructions

1. Meringue Instructions:
2. Preheat the oven to 275 F (135 C).Prepare parchment paper by outlining the bottom of the pan with a pencil.
3. Beat egg whites and baker's sugar together on high for 15 minutes.
4. Turn the marked side of the parchment paper down. Fill a piping bag with meringue cream and pipe out a sheet cake size spread within the marking, ½ inches away from the marked line (the meringue will expand out about half an inch) and level it out the sides and the top using an angled spatula.
5. Using a baking sheet, transfer and slide the parchment with meringue onto an oven rack.
6. Bake the meringue in preheated oven to 275 F (135 C) for 7 minutes, then reduce the temperature to 220 F (104 C) and bake additional 4 hours. After the meringue is done baking, turn the oven off and let it cool completely in the oven. Very important step; removing it will make lots of cracks from the sudden temperature change. (Tip: I usually make the meringue layer the night before if I am planning to make this cake the next day.)

For Full Instructions Please See : www.valyastasteofhome.com

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