Prepare to embark on a decadent journey that will make your taste buds dance with pure chocolate bliss! This Gooey Chocolate Meringue Cake is not just a dessert; it's a heavenly experience that combines rich, molten chocolate with a cloud-like meringue topping that will have everyone begging for seconds. Whether you're looking to impress dinner guests or satisfy your own chocolate cravings, this recipe promises to be a showstopper that transforms an ordinary day into an extraordinary culinary adventure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 4 large eggs
- 1 cup chocolate chips
- 2 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, and 1/2 cup of unsweetened cocoa powder. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, melt 1/2 cup of butter. Allow it to cool slightly before adding it to the dry ingredients.
- Crack 4 large eggs into the bowl with the butter, and mix well until the batter is smooth and well combined.
- Fold in 1 cup of chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- While the cake is baking, prepare the meringue topping. In a clean mixing bowl, add 2 egg whites and 1/4 teaspoon of cream of tartar.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add 1/2 cup of granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
- Once the cake is done baking, remove it from the oven and immediately spread the meringue on top of the hot cake, making sure to cover it completely.
- Return the cake to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown and set.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve. Enjoy the gooey chocolate center with the light and airy meringue topping!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smoother, more consistent batter.
- Egg White Technique: When making the meringue, make sure your mixing bowl is completely clean and dry. Even a tiny bit of grease can prevent egg whites from forming stiff peaks.
- Soft vs. Stiff Peaks: For the perfect meringue, beat until you can hold the bowl upside down without the mixture sliding out.
- Chocolate Chip Distribution: Fold chocolate chips gently into the batter to prevent them from sinking to the bottom of the cake.
- Oven Placement: Place the cake in the center of the oven for even baking and to prevent burning.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its gooey texture.
- Storage Tip: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 130mg
