Freshly made meringues topped with chocolate ganache form the base of this delicious cake. Each piece of cake simply dissolves in your mouth. The cooking process itself is very exciting.
It is necessary
- For meringues:
- - 12 egg whites
- - 500 g sugar
- For ganache:
- - 500 g dark chocolate
- - 480 ml heavy cream
- For filling:
- - 250 ml 35% cream
- - 2 tbsp. l. Sahara
- - 120 ml chocolate liqueur
- - 500 g mascarpone cheese
Instructions
Step 1
Preheat the oven to 120 degrees, put parchment on 3 baking sheets. Mark 3 circles with a diameter of 7.5 cm.
Step 2
Grease a mixing bowl with vinegar and lemon juice. Beat the egg whites with a pinch of salt until frothy. Then, continuing to beat, spoon by spoon, gently add sugar. The foam should be thick and white.
Step 3
Put the whipped egg whites on the circles marked on the parchment with a small spatula one and a half centimeters thick. Bake until crispy, about 2.5 hours.
Step 4
After baking, leave in the oven for another hour.
Step 5
Cooking ganache. Place chocolate in a medium bowl. The cream is heated over medium heat in a small saucepan and brought to a boil. Pour the boiled cream over the chopped chocolate. Wait a minute and beat until smooth. Refrigerate until thick. The cream is wrapped with cling film and placed in the refrigerator for quick thickening. With hypothermia, the ganache is heated in the microwave for an interval of 15 seconds.
Step 6
Mascarpone filling. Beat the cream with sugar in a deep stainless steel bowl until thick, then beat until firm foam after adding the chocolate liqueur.
Step 7
The first layer of meringue is placed on a cake stand or napkin.
Step 8
The meringue is filled with a layer of mascarpone with a small spatula, then spread the ganache over the cream mass with another clean spatula.
Step 9
The process is repeated several times, finishing the cake with a layer of ganache.
