This is a classic European chocolate ganache meringue torte recipe. Easy to make but decadent, this recipe is the perfect option for the chocolate lovers.
Chocolate ganache meringue torte is one of my favorite tortes out there. Easy to make, delicate and elegant, this cake is definitely a good choice for any romantic dinner, birthday or other celebrations.
I used the term “torte”, but I do understand that not everyone knows what a torte is. Well, a torte is a multilayered cake that can be filled with different things, like buttercream, jam, whipped cream, mousse or chocolate ganache in our version.
The term comes from Europe, where most cakes are called torte. The American cakes are lighter, as they are baked with flour. The tortes are heavier and they could be baked with flour, but also some other ingredients, like groundnut meal, egg whites (like the meringue torte) etc.
The tortes are usually soaked in syrups, to make them moister and have more layers than an American cake. In other words, tortes are cakes, but not all the cakes are tortes if that makes sense.
The tortes tend to be more complicated to make, they use higher quality ingredients, therefore they are usually more expensive.
However, this torte is made with layers of meringue and layers of chocolate ganache. Each meringue layer is baked separately. The chocolate ganache is made with high-quality chocolate. After the layers are baked, the torte is filled with the chocolate ganache and decorated. Pretty easy, if you ask me.
How to make the chocolate ganache meringue torte:
The meringue layers:
Step 1. Separate the egg whites from the yolks. as we will not need the yolks for this recipe, you can go ahead and freeze them now for later use. Put the egg whites in a mixer bowl and start beating them. I used my KitchenAid mixer but a hand mixer works well too.
Add a pinch of salt, cream of tartar(stabilizes the eggs), lemon juice and vanilla. While the egg whites are mixing, pour slowly the sugar and continue beating them until you get a stiff pick.
Step 2. Grab a pastry bag and fill it with the egg whites.(If you do not have a pastry bag, a gallon size Ziploc plastic bag would do it.)
Step 3. Line two cookie trays with parchment paper. Grab a pencil and a 10″ springform cake pan and draw a circle, using the bottom of the springform on the parchment paper. You should be able to fit two circles inside of a cookie pan. You will probably have 3-4 layers of meringue coming out of your egg whites.
Step 4. Cut a hole at a corner of your Ziploc bag, big enough to pour the egg whites inside of the circle on the baking tray. Do it like a spiral that starts from the pencil marks to the middle of the circle. Grab a spatula and smooth out the meringue.
Repeat the operation for all the circles on the parchment paper. Play with the rest of the egg whites and make little meringue cookies that you can either eat later or decorate the cake with.
Here you have the process:
Bake the meringue at 212F(100C) for 90-100 minutes. Turn off the oven and let the meringue dry overnight in your oven.
How to make the chocolate ganache:
The next day, prepare the ganache. Bring the heavy cream to a boil. Grab a bowl and put the chocolate in it. You can use semi-sweet or dark chocolate, as you wish. When the heavy cream boils (pay attention to the stove as the cream will rise very quickly) remove it from the stove and pour it over the chocolate. Let it sit for 2-3 minutes without touching it. Mix until all the chocolate is melted and you have a smooth, silky mixture. Refrigerate the ganache for few hours.
If you take a look at the previous picture, you will notice that I shaved the edges of the cake for a smoother finish. You can do the same. Do not throw away the shavings. You could use them for decorating.
When you are ready to assemble the cake, bring the ganache out of the fridge and let it sit in the kitchen until it gets to the room temperature.
How to assemble the cake:
All it takes is one layer of meringue and one layer of ganache, then repeat until all the layers of meringue are covered in chocolate ganache. Use a spatula to spread the chocolate.
Tip: I like using a springform cake pan to assemble the cakes. This way it is easier to obtain a smoother finish of the cake. (As I said before, place one layer of meringue on the bottom of the springform, then spread chocolate ganache over. Repeat with all layers. The chocolate ganache should be on top as the last layer).
Remove the edges of the springform and cover the cake with ganache using a cake spatula. Or leave it uncovered, for a more rustic look. Decorate it with the shavings from the meringue, like I did here, on a different occasion:
Do not refrigerate it for an hour. Keep it out, so the meringue layers have time to absorb some of the moisture from the chocolate ganache. The cake will end up being a delicious, moist dessert.
Serve this for a birthday, or any celebration and everyone will lick their plates, their spoons and get very envious of you for creating such a “complicated”, delicate and beautiful torte.
Keep it refrigerated until an hour before you serve it. Have fun with it and enjoy it!
This time, I decorated the cake for Valentine’s. It is decadent and delicious and deserves to be on the table for a romantic night.
Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!
For the meringue layers
- 4 egg whites
- 7oz/200 g sugar
- 1 tbsp vanilla
- pinch of salt
- juice of 1 lemon
- optional: 1 teaspoon cream of tartar
For the chocolate ganache
- 16 Fl.oz./454 ml organic heavy cream
- 1 lb/454 g chocolate (could be semi-sweet or dark)
- Optional: Use a 10" springform pan for assembling the cake together
[u][b]Merengue layers: [/b][/u]
Preheat oven to 212F(100C).
Separate your egg whites from yolks. You will not need the yolks for this recipe, so freeze them for later use.
Pour the egg whites into a mixer bowl and beat them to a soft pick.
Add a pinch of salt, cream of tartar(stabilizes the eggs), lemon juice and vanilla flavor.
While the egg whites are mixing, pour slowly the sugar and continue beating them until you get a stiff pick.
Fill a pastry bag with the beaten egg whites.
If you do not have a pastry bag, a gallon size Ziploc plastic bag would do it.
Line two baking trays with parchment paper. Using a pencil and the bottom of a springform draw a 10 inches circle circumference on the parchment paper. You should be able to fit two circles inside of the baking tray.
Cut a hole at a corner of the Ziploc bag, big enough to pour the egg whites inside of each circle on the parchment paper. Do it like a spiral that starts from the pencil marks to the middle of the circle.
Grab a spatula and smooth out the meringue.
Do the same with all the egg whites until you fill all your circles. Use the rest of the egg whites and make little meringue cookies that you can either eat later or decorate the cake with them.
Bake themat 212F(100C) for 90-100 minutes. Turn off the oven and let the meringue dry overnight in your oven.
[u][b]The next day prepare the ganache.[/b][/u]
Bring the heavy cream to a boil.
Grab a bowl and put the chocolate in it. You can use semi-sweet or dark chocolate, as you wish.
Pour the hot heavy cream over the chocolate and let it sit for 2-3 minutes without touching.
Mix until all the chocolate is melted and both ingredients are combined in a silky mixture.
Let it cool in the fridge for few hours.
When ready to put together the cake, bring the ganache to room temperature first.
Using an electric mixer, beat the ganache for 2 minutes until light and fluffy. Do not overbeat.
Place one meringue layer on a platter and apply a layer of ganache with a spatula. Place another layer of meringue and repeat until you are done with all the layers and have chocolate ganache on top. Cover the cake all over with chocolate ganache and decorate as you wish.
Optional: You can also put the cake together by using a 10" springform cake pan. Place one layer of meringue on the bottom of the pan, then spread a layer of chocolate ganache over. Repeat with all layers. The last layer should be the ganache.
Do not refrigerate the cake for an hour. Keep it out at room temperature, so the meringue layers get some moisture from the chocolate ganache.
Keep it refrigerated, but let it sit at room temperature for an hour before you serve it.