Recipe Video
Ingredients
Flourless sponge biscuit
egg whites
2pc
egg yolks
5pc
butter
15g
0.53oz
1tbsp
bitter chocolate
75g
2.63oz
0.30cup
5tbsp
sugar
50g
1.75oz
3.35tbsp
Meringue
egg whites
100g
3.50oz
0.40cup
6.70tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
salt
pinch
lemon acid
pinch
Cream
whipping cream #1
200g
6.76fl oz
vanilla paste
5g
0.18oz
0.34tbsp
white chocolate
200g
7oz
0.80cup
13.40tbsp
whipping cream #2
350g
11.83fl oz
Method
Flourless sponge biscuit
- Preheat the oven to 356F (180C).
- Whip the egg whites with a pinch of salt.
- Whip the the yolks with sugar.
- Melt the chocolate with butter in a water bath, and cool it. it Pour into the yolks, and mix with a spatula.
- Add the egg whites, and stir.
- Wrap the 18cm (7.09 inch) rings with foil along the bottom; put a circle of baking paper inside, and place it on the oven rack.
- Pour the batter into the rings.
- Bake the sponge biscuit for 10-12 minutes.
- Turn the cake rings upside down, and cool the sponge on a wire rack.
Meringue
- Heat the sugar together with the egg whites in a water bath to 131-149F (55-65C) until the sugar dissolves.
- Then whip it until strong peaks. * The bowl for whipping must be dry and clean, without a drop of fat, otherwise the meringue will not whip. Start whipping at a low speed, gradually increasing it. The finished meringue is smooth and glossy.
- Pipe the meringue hearts on a silicone mat.
- Dry the meringue in the oven at temperature not higher than 158F (70C) for about 2-2.5 hours. Focus on your oven.
Cream
- Heat the cream #1 with half vanilla seeds.
- Melt the chocolate in a water bath. Mix it with hot cream using a whisk, until smooth.
- Then, little by little, pour in the cream #2 (right from the fridge), stirring with a whisk.
- Put the mass in the fridge for 8-10 hours.
- Whip the cooled mass with a mixer until fluffy. It's very important not to overwhip the cream! The cream keeps its shape well, but nevertheless is very delicate.
Cake assembly
- Cover the cake layers with the cream.
- Lay the meringue on top, also covering it with the cream.
- Drizzle the cake with melted chocolate or decorate it with chocolate chips.
- Let it stand for 10-15 minutes, and enjoy!
