This delightful and light dessert combines a crispy walnut meringue base with a rich, creamy chocolate filling. Topped with roasted almonds for an extra crunch, it’s perfect for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Baking Time: 25 minutes
- Cooling and Assembly Time: 15 minutes
- Total Time: 1 hour
Ingredients
For the Cake Base:
- 3 egg whites, at room temperature
- 150 g (1 ½ cups) walnuts, chopped
- Pinch of salt
- Sweetener to taste (or 2–3 tbsp sugar)
For the Chocolate Cream:
- 3 egg yolks
- 100 ml (⅓ cup + 1 tbsp) milk
- Sweetener to taste (or 2–3 tbsp sugar)
- 30 g (2 tbsp) butter
- 1 tbsp cocoa powder
For Garnish:
- Roasted almond flakes
Directions
Step 1: Prepare the Walnuts
- Wash the walnuts thoroughly and dry them in a dry frying pan over medium heat until crispy.
- Let them cool, then chop each walnut half into 4 pieces.
Step 2: Make the Cake Base
- Preheat the oven to 160°C (320°F).
- Grease a baking sheet with oil, line it with parchment paper, and grease the parchment as well.
- In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sweetener while whisking to stiff peaks.
- Gently fold the chopped walnuts into the meringue mixture.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 20–25 minutes or until golden and crispy. Remove from the oven and let it cool completely.
Step 3: Prepare the Chocolate Cream
- In a saucepan, combine the egg yolks, milk, and sweetener. Cook over medium heat, stirring constantly, until the mixture begins to boil.
- Once boiling, cook for an additional minute, then remove from heat.
- Stir in the butter until fully melted and incorporated.
- Allow the mixture to cool slightly, then mix in the cocoa powder until smooth.
Step 4: Assemble the Cake
- Spread the cooled chocolate cream evenly over the meringue cake base.
- Garnish with roasted almond flakes for added crunch and presentation.
Step 5: Serve
- Slice and serve immediately, paired with coffee or tea for the perfect treat.
Serving Suggestions
- Serve with fresh berries like raspberries or strawberries for added tartness.
- Pair with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
Cooking Tips
- Ensure the egg whites are at room temperature for optimal whipping.
- Be gentle when folding in the walnuts to retain the airiness of the meringue.
- Allow the cake base to cool completely before adding the cream to prevent melting.
Nutritional Benefits
- Walnuts: Packed with healthy fats, antioxidants, and omega-3s.
- Egg Whites: High in protein and low in calories.
- Cocoa Powder: Rich in antioxidants and adds a deep chocolate flavor.
Dietary Information
- Gluten-free
- Low in sugar if using a sugar substitute
Nutritional Facts (Per Slice – Approx. 8 servings):
- Calories: 180
- Protein: 6 g
- Fat: 14 g
- Carbohydrates: 8 g
- Fiber: 2 g
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Best enjoyed fresh, but leftovers can be chilled for a firmer texture.
Why You’ll Love This Recipe
- Simple ingredients create a sophisticated and delicious dessert.
- Light yet satisfying, perfect for any time of day.
- Naturally gluten-free and easy to adapt to low-sugar diets.
- Combines crispy, creamy, and nutty textures in every bite.
Conclusion
This Walnut Meringue Cake with Chocolate Cream is a decadent yet light dessert that’s perfect for sharing with friends and family. The combination of a crispy walnut base, smooth chocolate cream, and crunchy almond topping makes every bite a delightful treat.
Frequently Asked Questions
- Can I use pecans instead of walnuts? Yes, pecans are a great substitute.
- What type of sweetener works best? Use granulated sugar, erythritol, or stevia, depending on your preference.
- Can I make this ahead? Yes, prepare the base and cream separately, then assemble just before serving.
- What if I don’t have almonds for garnish? Use chopped hazelnuts, pistachios, or skip the nuts altogether.
- Can I double the recipe? Yes, but adjust the baking time slightly if using a larger pan.
- Can I use dark chocolate instead of cocoa powder? Yes, melt dark chocolate into the cream for a richer flavor.
- What if I don’t have parchment paper? Grease the baking sheet well and dust with flour to prevent sticking.
- How do I prevent the meringue from deflating? Whip the egg whites to stiff peaks and fold the nuts gently.
- Can I make it dairy-free? Use plant-based butter and milk for a dairy-free version.
- How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
Enjoy this elegant and delicious dessert that’s sure to impress!