Meringue truffle cake

Zmień język Polski
2026-08-30
Existing baking tin 1
X
New baking tin 2
X
List of ingredients and their quantity in the recipe: 3

When giving the number of ingredients, use decimal numbers
(e.g., 0.75 instead of 3/4).

Quantities after conversion to square 22x22:
Choose product 1

Choose ingredient, which you want to recalculate to e.g. spoons

See results 2

Enter one of the values ​​to see the conversion rate for the rest of the data

Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
Comment (0)
Meringue truffle cake

This meringue truffle cake is like one giant chocolate truffle. Despite being made in a small tin, it makes a dessert for a crowd. It’s very rich and intensely, almost bittersweetly chocolatey. It’s ready to serve after just a few hours of chilling and, when well chilled, will sit nicely on the Christmas table for quite some time. It has a delicate, briefly baked meringue base and is wonderful served with any kind of red fruit – pomegranate seeds at Christmas, or fresh raspberries or strawberries in summer. It melts in your mouth just like the best chocolate truffles…

Ingredients for the meringue base:

  • 1 large egg white (40 g)
  • 50 g caster sugar
  • 2 tsp cocoa powder
  • a few drops of vinegar or lemon juice

Place the egg white in the bowl of a stand mixer. Whisk until the foam thickens. Gradually add the sugar in several additions, whisking well after each addition. You should have a thick, glossy meringue. Sift in the cocoa powder and add the vinegar. Mix until combined.

Line the bottom of a 20 cm springform tin with baking paper. Transfer the meringue into the tin and spread evenly.

Bake at 180°C for 15–20 minutes. Remove from the oven and leave to cool.

Ingredients for the chocolate truffle:

  • 400 g dark chocolate (70%), chopped
  • 60 ml rum (or your favourite liqueur)
  • 60 ml golden syrup
  • 500 ml double cream, chilled
  • cocoa powder, for dusting

Place the rum, golden syrup and 100 ml of the cream in a saucepan. Heat until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. Stir until smooth. Set aside to cool.

Whip the remaining cream until thick but not stiff. Gradually fold it into the chocolate mixture, mixing gently until combined. Pour the truffle mixture over the meringue base. Cover with cling film and refrigerate for a few hours or overnight.

The meringue truffle cake should be stored in the refrigerator. Dust with cocoa powder before serving. Serve with fresh fruit such as pomegranate seeds or raspberries.

Enjoy!

 

 

Recipe adapted from Feast by Nigella Lawson.

Browse posts by ingredients:
See also:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Add comment
Search in comments