Martha Stewart Chocolate Meringue Cake

This martha stewart chocolate meringue cake recipe is a rich and dramatic chocolate dessert, which is made with bittersweet chocolate and a crisp hazelnut-studded meringue topping. It’s a restaurant-quality recipe, perfect for dinner parties and holidays.

Martha Stewart Chocolate Meringue Cake Ingredients

Cake:

• 10 tablespoons unsalted butter, plus more for pan
• 3/4 cup firmly packed light-brown sugar
• 6 large eggs, separated
• 12 ounces bittersweet chocolate, melted and cooled
• 1 1/2 tablespoons espresso
• 1 1/2 tablespoons rum
• 1/4 teaspoon salt

Meringue:

• 4 ounces bittersweet chocolate, roughly chopped
• 1 cup hazelnuts, toasted, skinned, and roughly chopped
• 1 tablespoon cornstarch
• 4 large egg whites
• 3/4 cup sugar

How To Make Martha Stewart Chocolate Meringue Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter a 9-by-3-inch springform pan, line with parchment, and butter parchment.
2. Cream butter and sugar: Beat butter and brown sugar on medium speed until pale and smooth, about 3 minutes.
3. Add yolks and chocolate: Add egg yolks one at a time. Beat in melted chocolate, espresso, rum, and salt.
4. Whip egg whites: In a clean bowl, whip 6 egg whites to soft peaks.
5. Fold batter: Fold one-third of whites into chocolate mixture, then fold in remaining whites.
6. Bake cake base: Transfer batter to pan and bake 25 minutes.
7. Prepare meringue: Combine chopped chocolate, hazelnuts, and cornstarch. Whip remaining 4 egg whites with sugar to stiff peaks, then fold in hazelnut mixture.
8. Top and bake: Remove cake from oven, gently spread meringue over top, and return to oven. Bake 25–35 minutes, until meringue is crisp and lightly browned.
9. Cool and unmold: Cool 10 minutes, loosen sides, and let cool another 30 minutes before slicing.

Recipe Tips

• How to keep meringue fluffy: Use clean, grease-free bowls and utensils.
• Can I skip the rum? Yes, substitute vanilla extract if preferred.
• Why fold gently? It preserves air for a light texture.
• How to avoid overbrowning meringue: Tent loosely with foil if needed.
• Best slicing tip: Use a sharp knife wiped clean between cuts.

What To Serve With Chocolate Meringue Cake

• Lightly sweetened whipped cream
• Fresh berries
• Espresso or coffee
• Dessert wine

How To Store Chocolate Meringue Cake

Refrigerate: Store loosely covered up to 2 days.

Freeze: Not recommended, as meringue texture will soften.

Chocolate Meringue Cake Nutrition Facts

• Calories: ~450
• Carbs: ~40g
• Protein: ~7g
• Fat: ~30g

Nutrition information is estimated and may vary.

FAQs

Is this cake flourless?
Yes, it contains no flour and relies on eggs for structure.

Can I make this cake ahead of time?
It’s best served the day it’s made for crisp meringue.

Can I replace hazelnuts with almonds?
Yes, almonds or pecans work well.

Why did my meringue weep?
Humidity or underbaking can cause moisture release.

Try More Recipes:

• Martha Stewart Chocolate Ice Cream Cake
• Martha Stewart Chocolate Heart Cake
• Martha Stewart Chocolate Ganache Cake