How to Make Chocolate Meringue Cake

By Food & Wine
Updated September 16, 2016
David Malosh
Two types of meringue work wonders in this amazing cake from NYC's Breads Bakery. The chocolate mousse gets its silky texture from Italian meringue, made by beating hot sugar syrup into whipped egg whites until cool, satiny and stiff. The crunchy-chewy cake layers and sticks are French meringue, made by beating sugar into whipped egg whites until airy and firm. Get the full recipe here.
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1. Make the mousse.

Credit: © David Malosh

Fold melted chocolate and butter into Italian meringue, then blend in firmly whipped cream and chill.

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2. Prep the chocolate meringue.

Credit: © David Malosh

Make the French meringue and fold in confectioners' sugar and unsweetened cocoa powder.

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3. Shape the cake layers.

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Pipe a chocolate meringue spiral onto each of two parchment paper-lined baking sheets.

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4. Form the crunchy topping.

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Pipe the remaining meringue onto parchment-lined sheets in long sticks, about an inch apart.

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5. Cut the meringue sticks.

Credit: © David Malosh

Use a sharp knife to create 1 1/2- to 2-inch pieces for decorating the cake.

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6. Fill the cake.

Credit: © David Malosh

Using an offset spatula, spread half of the chilled chocolate mousse over one of the meringue spirals.

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7. Add another layer.

Credit: © David Malosh

Place the second round of meringue on top and cover with the remaining chocolate mousse.

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8. Finish the dessert.

Credit: David Malosh

Arrange the meringue sticks over the top and side and chill. Dust with confectioners' sugar before slicing.

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