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*For the Meringue Layer:*
– 4 large egg whites
– 200g (1 cup) granulated sugar
– A pinch of citric acid
– 200g roasted walnuts, chopped
*For the Cream Filling:*
– 100g (1/2 cup) granulated sugar
– 100g (1/2 cup) heavy cream (33% fat)
– 35g (1.5 tbsp) unsalted butter
– 200g (1 cup) heavy cream (33% fat)
– 600g (1 cup) cream cheese
– 30g dark chocolate, grated (for garnish)
**Preparation Steps**
*1. Preparing the Chocolate Cake Base:*
– **Preheat Oven**: Set your oven to 180°C (356°F). Grease and line an 18×28 cm baking tin with parchment paper.
– **Egg Mixture**: In a large bowl, whisk together the 3 eggs and a pinch of salt until frothy. Gradually add the sugar, beating until the mixture becomes light and fluffy.
– **Incorporate Oil**: Stir in the vegetable oil and mix until well combined.
– **Dry Ingredients**: In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients into the egg mixture, gently folding them in until fully incorporated.
– **Bake**: Pour the batter into the prepared baking tin, smoothing the top. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool completely.
*2. Making the Meringue Layer:*
– **Preheat Oven**: Reduce the oven temperature to 120°C (248°F).
– **Prepare Meringue**: In a clean, dry bowl, beat the 4 egg whites using an electric mixer until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form. Add a pinch of citric acid to help stabilize the meringue.
– **Assemble Meringue**: Once the meringue is stiff and glossy, spread it evenly over the cooled cake base. Sprinkle the chopped roasted walnuts on top.
– **Bake**: Place in the oven and bake for about 60 minutes or until the meringue is firm and golden. Allow the meringue to cool completely after baking.
*3. Preparing the Cream Filling:*
– **Butter-Cream Mixture**: In a saucepan, heat the 100g of heavy cream and 35g of butter over low heat until the butter melts. Stir in the sugar until it dissolves completely. Remove from heat and let the mixture cool slightly.
– **Cream Cheese Mixture**: In a separate bowl, beat the remaining 200g of heavy cream and 600g of cream cheese until smooth and creamy.
– **Combine**: Once the butter-cream mixture has cooled, add it to the cream cheese mixture and beat until combined.
– **Assemble**: Spread the cream filling evenly over the cooled meringue layer.
– **Garnish**: Grate the 30g of dark chocolate and sprinkle over the cream layer for decoration.
– **Chill**: Refrigerate the cake for at least 4 hours to allow the cream to firm up and the flavors to meld together.
*4. Assembling and Serving:*
– **Slice**: After chilling, slice the cake into squares or rectangles.
– **Serve**: Serve chilled, garnished with extra walnuts or chocolate shavings if desired.
– **Enjoy**: Delight in every bite of this rich, decadent dessert!
**Preparation Time**: Approximately 20 minutes
**Baking Time**: 1 hour 25 minutes (for both layers)
**Chilling Time**: 4 hours
**Total Time**: Approximately 6 hours 10 minutes (including cooling and refrigeration time)
