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### How to Make Decadent Chocolate Meringue Cake with Cream and Walnuts
**Step 1: Prepare the Meringue Layers**
1. **Preheat the Oven**: Start by preheating your oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 8-inch circles on the paper as guides for your meringue layers.
2. **Whip the Egg Whites**: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. This will take about 3-4 minutes.
3. **Add Sugar Gradually**: Once soft peaks form, slowly add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and continue to whip the mixture until stiff, glossy peaks form. This should take about 5-7 minutes.
4. **Add the Cornstarch and Vinegar**: Gently fold in the cornstarch, vanilla extract, and white vinegar. These ingredients help stabilize the meringue and give it that perfect, crispy texture.
5. **Shape the Meringue**: Spoon the meringue mixture onto the parchment paper, spreading it into the circles. Use a spatula to smooth out the tops, ensuring they are even. Bake in the preheated oven for 1 hour and 15 minutes, or until the meringue layers are dry and crisp on the outside but still slightly soft inside.
6. **Cool the Meringues**: Turn off the oven and let the meringue layers cool completely in the oven with the door slightly ajar. This helps prevent them from cracking due to sudden temperature changes.
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**Step 2: Make the Chocolate Filling**
1. **Melt the Chocolate**: Chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Stir until smooth and well-combined. Add the butter and stir until melted and glossy. Set the chocolate filling aside to cool and thicken slightly.
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**Step 3: Whip the Cream**
1. **Whip the Cream**: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want a smooth, fluffy texture for the cream.
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**Step 4: Assemble the Cake**
1. **Layer the Meringues**: Once the meringue layers have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of chocolate filling on top of the meringue.
2. **Add the Cream**: Spread a layer of whipped cream over the chocolate filling, ensuring it’s evenly distributed.
3. **Top with the Second Meringue**: Gently place the second meringue layer on top of the cream. Be careful as meringue can be fragile. Press down lightly to ensure the layers are even.
4. **Garnish with Walnuts**: Top the cake with the toasted walnuts, spreading them evenly across the surface. For extra flair, you can garnish with chocolate shavings or curls.
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**Step 5: Serve and Enjoy**
This cake is best served chilled for a few hours, allowing the flavors to meld together. The meringue stays crispy while the chocolate filling and cream create a rich, smooth contrast. The toasted walnuts add a delightful crunch with every bite.
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