Recipe

Chocolate Meringue Surprise Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 4 months, 2 weeks ago I have to admit that this is not an easy one to make; although it really worth the time and effort. If you find it too long , just use a cake mix package. Also you may brush your favored syrup over sponge layers if you wish; however it is soggy enou... More Prep:40m Cook:50m Servings:10	Ahmed1
	surprise filling chocolate cake

Baked & splitting

first layer

spread filling

chopping meringue

sprinkled

second cake layer

topping spreading

sides

evenly covered

final glaze

spreading

meringue kisses

DONE..chill

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Ingredients

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

For the chocolate filling:

1 cup heavy cream

12 ounces (340 gram) semi–sweet chocolate, diced

2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze:

¾ cup heavy cream

6 ounces (180 gram) semi–sweet chocolate, diced

For the meringue:

3 egg whites

120 grams sugar

¼ tsp cream of tartar

1 tsp vanilla

Directions

Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.

In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Pour the batter in the prepared pan and smooth the top. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.

When completely cooled, split the cake in half horizontally; place one half on a wire rack.

Chocolate filling:

Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.

In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours. Spread half of the filling over the cake half and sprinkle the chopped meringue over. Place the other layer on top and spread the rest of the filling on the top and sides of the cake. Place the cake in the refrigerator while you make the glaze.

Meringue:

On a clean stainless bowl, place the egg whites and using clean beaters, beat Till frothy.

Add the cream of tartar or lemon juice if using till soft peaks formed.

Start adding the sugar till you reach a stiff peaks and the meringue is shiny and glossy. Spread meringue in a round shape in a cookie sheet lined with foil and bake in a 300 F preheated oven for 1 hour till crisp to the touch. Leave in the oven with door ajar to cool for 1 hour. Once cooled, chop the meringue into small bites.

Final glaze:

Put the cream in a saucepan and turn the heat to medium. Remove from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved. Whisk and beat the glaze until it is very light and soft. Remove the cake from the refrigerator, cover it with the glaze, and spread it uniformly with a spatula. Garnish with meringue kisses. Put the cake back in the refrigerator for 15 – 20 minutes to allow the glaze to cool. Keep in the refrigerator until serving time tightly covered.

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Comments

liezel 4 months, 2 weeks ago said:
This really looks great. All your recipes are worth the effort. Thanks for sharing all your great recipes with us!!

mystic_river1 4 months, 2 weeks ago said:
Ho did you get a 3??????????? this is beautiful!

hooch 4 months, 2 weeks ago said:
OMG...WHO GAVE AMED A 3???? How could you, even if it tasted like Cow patts...The photos and time gone into it is enuf for a 10+ atleast....Ahmed I love desserts and cakes that are so involved and require ample amounts of ingredients...Because these are usauly the ones we save back for special occassions and wow the taste buds out of the mouths of those that embody our passion thats gone into it...that is why we do it...Self grattification and rewarding others with our unique flavours.

chriesi 4 months, 2 weeks ago said:
Beautiful. Love it.

sameera 4 months, 2 weeks ago said:
Salaams!this recipe is sooooo tempting!!!!

mumtazcatering 4 months, 2 weeks ago said:
Thanks Ahmed ,for another stunning cake recipe
the person who rated it a "3" could not even leave a comment ,as to identify him/herself ,COWARD....
All your friends on this site, we truly appreciate all the trouble you put in not only in sharing, but also the wonderful pictures !!!!
Continue just being yourself,humble ,kind and respectful with those good qualities you will go far in life ,unlike the negative "3"
Have a blessed day with your family{i know you will}!!!!!!!:)
Mumtaz

mumtazcatering 4 months, 2 weeks ago said:
Oops AHMED!!!!!!!!! i got so carried away that i forgot to ask,can i make the meringue kisses with some of the meringue mixture ?.............
Mumtaz

cholena 4 months, 2 weeks ago said:
Adding meringue is smethin new ... it's a rich cake and yep , need lotsa patience : )

pat2me 4 months, 2 weeks ago said:
Hello, Ahmed
This sounds wonderful. I love cakes with meringue, very rich and they go a long way.Pictures are awesome, as usual!

magali777 4 months, 2 weeks ago said:
Of course you deserve 5!!!Ahmed, because there's no 10.
I appreciate your effort and your search always for new and original proposals, every post of yours is surprise!!
Thank you,
Magali

hayleesgrandma 4 months, 2 weeks ago said:
You've done it again ;)

peetabear 4 months, 2 weeks ago said:
Another master piece my friend and the photos are beautiful... thank you for putting so much time and effort into bringing us such marvelous creations... a 5 in my book also

jo_jo_ba 4 months, 2 weeks ago said:
This looks so amazing... I wish I knew more people to take my kitchen creations!

invisiblechef 4 months, 2 weeks ago said:
This is really interesting, I had no idea you could make meringue hard enough to chop. I love how you added stars all around the cake, is that with the meringue? Are we talking about the same stuff we use when we make a lemon meringue pie? not that I've made one yet. :)

annieamie 4 months, 2 weeks ago said:
Well Ahmed, you've done it again. You've made another wonderful recipe. I would have thought that the crunchy meringue would get soggy inside of the layers. This is a very creative recipe. Thank you for sharing it with all of us here.

lunasea 4 months, 2 weeks ago said:
Fantastic offering, Ahmed, and great presentation as always. Saving to try...

vivian 4 months, 2 weeks ago said:
You are to good for this place!!! :-)
We had better anchor you down just in case anyone tries to steal you away from us.
I just love to click onto your page, I am never disappointed.
Your friend Viv

zena824 4 months, 2 weeks ago said:
Ahmed.. absolute beautiful one more time....What else can I say.....Perfecto....

sparow64 4 months, 2 weeks ago said:
Love this! Thanks for sharing, and for the photos...I am saving this one to try. I don't do as much baking as I used to, we don't need that many sweets! LOL... But I will make this the next time we have company coming on a weekend!

rml 4 months, 2 weeks ago said:
Thank you Ahmed, for another Spectacular recipe!

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