Ingredients

Meringue
egg whites
2pc
sugar
140g
4.90oz
0.56cup
9.38tbsp
dark chocolate
60g
2.10oz
4tbsp
Cherry compote
frozen cherries
200g
7oz
0.80cup
13.40tbsp
gelatin
4g
0.14oz
0.27tbsp
water
20g
0.68fl oz
sugar
60g
2.10oz
4tbsp
pectin
3g
0.11oz
0.20tbsp
Biscuit
eggs
4pc
sugar
125g
4.38oz
0.50cup
8.38tbsp
flour
75g
2.63oz
0.30cup
5tbsp
cocoa
25g
0.88oz
1.68tbsp
melted butter
25g
0.88oz
1.68tbsp
Chocolate custard
milk
500g
16.90fl oz
egg
1pc
egg yolks
2pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
corn starch
30g
1.05oz
2tbsp
dark chocolate (54.5%)
130g
4.55oz
0.52cup
8.71tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp

Method

This is a delicious chocolate cake with cherry compote and lots of crispy meringues!

The calculation is for a 16 cm (6.3 inch) cake.

Ingredients

For the meringue:

  • egg white 2 pcs | 2.00 items
  • sugar 140 g | 4.95 oz
  • dark chocolate 60 g | 2.10 oz

For the cherry compote:

  • frozen cherries 120 g (juice + berries) + 4.25 oz
  • frozen cherries 80 g (berries) + 2.80 oz
  • gelatin 4 g + 0.15 oz
  • water 20 g | 0.70 oz
  • sugar 60 g (vary) | 2.10 oz
  • pectin 3 g | 0.10 oz

For the biscuit:

  • eggs 4 pcs | 4.00 items
  • sugar 125 g | 4.40 oz
  • flour 75 g | 2.65 oz
  • cocoa 25 g | 0.90 oz
  • melted butter 25 g | 0.90 oz

For the chocolate custard (interlayer and pre-covering):

  • milk 500 g | 17.65 oz
  • 1 egg | 1.00 items
  •  2 yolks | 2.00 items
  • sugar 100 g | 3.55 oz
  • cornstarch 30 g (can be replaced with 50 g flour | 1.75 oz) | 1.05 oz
  • dark chocolate (54.5%) 130 g | 4.60 oz
  • butter 100 g | 3.55 oz

Meringue

First, cook the meringue.

Mix the egg whites with sugar. Put it on a water bath, and heat until the sugar dissolves completely (stirring constantly). Remove the mass from the bath, and whip it for 10 to 15 minutes at a medium speed until stable peaks. Dry the meringue in a 14 cm (5.5 inch) ring mold for 4-5 hours at 80-90C (176 to 194F). You can also form many small meringues, then the baking will take much less time. Melt the chocolate, and cover all the meringue sides; refrigerate.

Cherry compote

Soak the gelatin in water for 10 minutes. Defrost the cherries. Mash the juice and a part of the berries into puree. Put it on the heat, and add the pectin mixed with sugar; bring the mass to a boil, and boil for a minute. Remove the compote from the heat, and add the berries. Cool it slightly, and add the swollen gelatin. Freeze the mass in a 14 cm (5.5 inch) ring.

Biscuit

Cook the biscuit.

Whip the eggs with sugar in a dense foam for 10 minutes. Mix the cocoa with the flour, and sift in parts to the egg mass; pour in the melted butter. Mix the dough gently with a silicone spatula. Bake a 16 cm (6.3 inch) biscuit at 170C (338F) for 35 to 40 minutes. Cool the finished biscuit, and cut it into 3 cakes.

Custard

Mix the eggs, the starch and sugar. Bring the milk to a boil, and pour it into the egg mixture in a thin stream, stirring constantly. Place the mass back to a low heat, and mix until the bubbles appear. Remove it from the heat; add the chocolate, and mix until it dissolves.

Cover the mass with the cling film in contact, and cool it completely. Whip the room temperatured butter for a few minutes. Add the cooled custard little by little, and mix well each time. Put the finished custard in the fridge for about 3 hours.

Cake assembling

Assemble the cake, following the next order:

A sponge biscuit – optional cherry juice soaking – custard – meringue – custard – a sponge biscuit (soaking) – custard – the compote – custard – a sponge biscuit – pre-coating.