Chocolate cake with meringue topping

Lenora Decker
not easy
3 1
90 mins
90 mins


Servings: 12
  • 7-10 Tbsp some + 100 g soft butter
  • 75 g + 60 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 eggs + 1 egg white (size M)
  • 100 g Flour
  • 2 TEASPOONS Baking Powder
  • 4 TABLESPOONS + 75 g + 60 g whipped cream
  • 200 g Dark chocolate
  • 350 g Mascarpone
  • 75 g Sour cherry jam
  • 1⁄2 Cubes (approx. 12 g) Coconut oil (e.g. palm oil)
  • 1 TEASPOON Lemon juice
  • 1 knife tip Cornstarch
  • 7-10 Tbsp Aluminium foil


  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (18 cm Ø). For the dough, whisk 100 g butter, 75 g sugar, 1 packet vanilla sugar and 1 pinch of salt until creamy.

  2. 2

    Stir in 3 eggs one by one. Mix flour and baking powder, add 4 tablespoons of cream and stir in briefly.

  3. 3

    Fill the dough into the mould and smooth it down. Bake in a hot oven for approx. 30 minutes, if necessary cover with aluminium foil after approx. 20 minutes. Take out the cake and let it cool down on a cake rack.

  4. 4

    For the chocolate cream, break 140 g chocolate into pieces and melt in a hot water bath. Let cool for 10-15 minutes. Beat 75 g cream until stiff. Stir mascarpone and 1 packet of vanilla sugar until creamy.

  5. 5

    First stir in the liquid chocolate and then fold in the cream.

  6. 6

    Remove the cake from the pan and cut through horizontally twice. Approx. 1⁄3 Spread the chocolate cream on the lower cake base, place the middle cake base on top. Stir the jam vigorously and spread on the middle cake layer.

  7. 7

    Cover with the top soil. Spread the rest of the chocolate cream all around the cake. Chill the cake for about 30 minutes.

  8. 8

    Break 60 g of chocolate into pieces for the icing. Melt with 60 g cream and coconut oil at low heat while stirring. Let cool for 10-15 minutes. Then spread over the cake so that the top is covered and the icing runs down the sides a little.

  9. 9

    Chill for about 2 hours.

  10. 10

    Beat the egg whites and lemon juice until stiff, add 60 g sugar and continue beating for 1-2 minutes until the sugar has dissolved. Stir in starch. Pour meringue mixture into a piping bag with a large perforated spout.

  11. 11

    Decorate the cake with tuffs close together. Brown the tuffs briefly with a kitchen gas burner. Refrigerate the cake again for about 1 hour.

Nutrition Facts

450 kcal
31 g
32 g
6 g