Juicy chocolate cake with meringue and espresso caramel

Ingredients

Directions

1. 1

   Chop the chocolate, put 100 g aside. Bring cream to the boil in a pot. Remove from heat and melt 200 g of chocolate in it. Mix the fat, 1 pinch of salt and 200 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, cocoa and baking powder. First stir in the chocolate cream, then the flour mixture. Fold in the remaining chopped chocolate

2. 2

   Put the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Beat the egg white until stiff, add 1 pinch of salt and 150 g sugar. Take the cake out of the oven, add the meringue, spread loosely, leaving about 1 cm of edge free. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for another 10-15 minutes. Remove from the oven and let cool on a cake rack

3. 3

   For the caramel, melt 100 g sugar in a pot until golden. Add hot espresso, simmer until the caramel is dissolved. Let it cool down. Drizzle the cake with caramel just before serving

4. 4

   waiting time approx. 3 hours