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- Heat the cream in a saucepan until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate in a bowl.
- Let sit for a minute, then stir until smooth and glossy. Cool slightly to thicken.
Step 3: Whip the Cream
- In a chilled bowl, whip the cream, sugar, and vanilla until soft peaks form. Don’t over-whip — you want it light and fluffy.
🍰 Assembly Time
- Place one meringue disc on your serving plate.
- Spread half the ganache over the meringue.
- Top with half the whipped cream and a sprinkle of walnuts.
- Repeat with the second meringue layer, ganache, cream, and walnuts.
- Garnish with chocolate shavings, a dusting of cocoa powder, or a drizzle of leftover ganache.
Refrigerate for at least 1 hour before serving to let the layers meld together, but serve within 24 hours for the best texture.
✨ Tips & Variations
- Nut swap: Not a fan of walnuts? Try hazelnuts, pecans, or pistachios instead.
- Make it mocha: Add 1 tsp of espresso powder to your ganache for a coffee kick.
- Berry burst: Add fresh raspberries or cherries between the layers for a fruity twist.
🎂 A Slice of Heaven
This Chocolate Meringue Cake with Cream and Walnuts is one of those desserts that leaves a lasting impression. Each bite is a perfect harmony of textures — the crisp meringue crackles as it meets the creamy chocolate and airy whipped topping, while toasted walnuts bring just the right amount of bite.
Whether you’re baking for a holiday, birthday, or an elegant dinner party, this sweet masterpiece is sure to steal the spotlight. One slice, and your guests will be asking for the recipe!
Want help planning a full dessert table around this cake? I’ve got pairing ideas and more treats if you need them! 🍫✨
