Chocolate meringue cake

Name: Chocolate meringue cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 soft apples (approx. 175 g each, e.g. Elstar); 7-10 Tbsp Juice of 1 lemon; 100 g Dark chocolate; 150 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 2 coated Tsp Baking Powder; 3-4 Tbsp Milk; 2 Protein (size M); 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 soft apples (approx. 175 g each, e.g. Elstar)
7-10 Tbsp Juice of 1 lemon
100 g Dark chocolate
150 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
2 coated Tsp Baking Powder
3-4 Tbsp Milk
2 Protein (size M)
7-10 Tbsp Cocoa
7-10 Tbsp Fat and flour

Directions

1
Peel and quarter the apples and remove the core. Scratch apple rounds several times with a knife and sprinkle with lemon juice. Chop the chocolate and melt in a bowl over a warm water bath. Cream fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
2
Mix flour and baking powder and stir alternately with milk into the fat-sugar mass. Grease a springform pan (approx. 26 cm Ø) and sprinkle with flour. Pour in the dough, cover with apple quarters and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes (stick test). Take the cake out of the oven, remove from the mould and cool lukewarm on a cake rack. (you can also let it cool down completely). Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown.
3
Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown. Remove, add cocoa and serve
4
Waiting time approx. 45 minutes