Chocolate Meringue Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 147 kcal | (7 %) | ||
| Protein | 4.67 g | (5 %) | ||
| Fat | 2.39 g | (2 %) | ||
| Carbohydrates | 26.61 g | (18 %) | ||
| Sugar added | 19.96 g | (80 %) | ||
| Roughage | 0.17 g | (1 %) |
| Vitamin A | 60.95 mg | (7,619 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 1.55 mg | (13 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.59 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 15.31 μg | (5 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 2.14 μg | (5 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 0.44 mg | (0 %) | ||
| Potassium | 40.15 mg | (1 %) | ||
| Calcium | 15.65 mg | (2 %) | ||
| Magnesium | 1.47 mg | (0 %) | ||
| Iron | 0.66 mg | (4 %) | ||
| Iodine | 27.98 μg | (14 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 0.69 g | |||
| Cholesterol | 87.43 mg |
Ingredients
- For the meringue topping
- 4
- 1 tablespoon
- 120 grams
-
powdered sugar (for dusting)
- For the cake
- 4
- 2
- 75 milliliters
- 120 grams
- 80 grams
- 2 tablespoons
Preparation steps
Grease the springform pan with butter and sprinkle with breadcrumbs.
For the cake, chop the chocolate. Melt the chocolate and butter over a hot water bath. Remove from the heat.
Beat the eggs, egg yolks, mocha and sugar over a hot water bath until creamy. Mix the flour and cocoa powder. Sift the flour mixture into the egg mixture and fold together. Mix in the chocolate-butter mixture. Pour into the pan and smooth.
Preheat the oven to 180°C (approximately 350°F).
For the meringue, beat the egg whites with the lemon juice until stiff. Gradually sprinkle in the sugar. Spread the meringue on the chocolate mixture. Bake for about 30 minutes (the center should still be slightly liquid). If desired, bake for another 10-15 minutes.
Remove from the oven and let cool. Remove from the pan. Serve dusted with powdered sugar.
