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Walnut Meringue Cake With Dark Chocolate Mousse

Walnut Meringue Cake With Dark Chocolate Mousse

This Walnut Meringue Cake With Dark Chocolate Mousse is something you need to try at least once. Decadent, delicious and elegant, this cake fits for real in the “food porn” category. I was inspired by my favorite Romanian baker Ana Consuela’s recipe , and made this cake for my work supervisor, Travis, who celebrated his 40th birthday. Everyone at work loved it!

The cake is not difficult to make but it requires some time. You will need a 9×3 inch cake ring to build the cake, but if you don’t have one, a 9-inch springform will be OK as well. The base of the cake is a 9-inch walnut meringue cake that has dark chocolate mousse over. Over the mousse, you will need another layer of 7-inch walnuts meringue cake, like an insertion in the middle of the cake. The layers are covered with more dark chocolate mousse, then frozen. The cake is covered with a cocoa mirror glaze and decorated with little walnut meringue baked previously.

Cake with Dark chocolate Mousse5

This is a European recipe, so I suggest you use a kitchen scale that measures also grams besides ounces. Having a scale in the kitchen is necessary, especially when you are baking. With the globalization and the internet, the recipes are coming to us from all over the world, so it is important to be able to correctly measure the ingredients. One cup of all-purpose flour doesn’t have the same weight as one cup of cake flour, because of the texture, but 200 grams of anything would always be 200 grams.

Besides that, according to many websites out there, the only countries around the world that do not use the metric system yet are Liberia, Myanmar(Burma) and of course, United States. I personally think it is time to join the rest of the world and learn how to use the metric system as it makes so much sense in the modern world.

Few things about the meringue cake:

The secret is to bake the meringue cake layers at a low temperature(212F/100C) in the oven for about 90-100 minutes. If the heat is higher, the meringue will burn. If the heat is too low, it will not set properly. The result has to be a thick, crunchy meringue layer that will add texture inside the cake. After you bake the layers, let them cool in the oven slowly. It works better if you make the meringue layers the night before, as you can leave them in the oven until the next day. They will dry out, which is what we need.

The meringue is usually very sweet, therefore dark chocolate works best for this cake as it balances the sweetness of it.

How I made the meringue layers:

Merengue chocolate ganache cake2

The final cake looked like this. I do not have a section of it, because as soon as we cut it, it disappeared very fast. It was divine and if you are brave enough, I challenge you to make it. It might become one of your favorite things to bake. It is a great recipe to impress, that’s for sure!

Walnut Meringue Cake With Dark Chocolate Mousse1


Walnut Meringue Cake With Dark Chocolate Mousse
For this recipe, you need a kitchen scale that measures also grams besides ounces. You will also need a 9x3 inch cake ring or 9-inch springform.
Recipe type: Dessert
Cuisine: French
  • Walnut Meringue Cake layers:
  • 200 g egg whites (from 6-7 eggs)
  • 300 g powder sugar
  • 1 vanilla bean
  • 150 g ground walnuts
  • Dark Chocolate Mousse:
  • 300 g dark chocolate (from 52% up)
  • 2 eggs
  • 3 egg yolks
  • 35 ml water
  • 125 g granulated sugar
  • 500 ml heavy cream
  • Cacao Glaze:
  • 100 g granulated sugar
  • 45 g raw cacao powder
  • 50 ml heavy cream
  • 110 ml water
  • 5 g gelatin sheets
  1. Walnut Meringue Cake layers:
  2. Preheat oven to 212F/100C.
  3. Cover the bottom of a baking tray with parchment paper.
  4. Draw a 9-inch diameter circle on the parchment paper and also a 7-inch diameter one.
  5. If you do not have enough space, use 2 baking sheets.
  6. Separate eggs.
  7. Then in a large bowl, pour the egg whites and add the vanilla.
  8. Beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
  9. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
  10. Continue beating until the whites are stiff and glossy.
  11. Fold in the ground walnuts into the eggs with a spatula.
  12. Fill a 1-quart sealable plastic bag (or pastry bag) with the meringue.
  13. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  14. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening.
  15. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue inside the 9-inch circle and the 7-inch circle, starting from the middle and working your way out to the edges, into a spiral.
  16. Use a spatula to smoothen up the surface of the meringue.
  17. Pipe the leftover meringue into 1½-inch-diameter cookies, spacing them about ½ inch apart.
  18. Bake everything at 212F/100C for 90 minutes. Shut off the oven and let the meringue dry overnight, preferably.
  19. Dark Chocolate Mousse:
  20. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  21. Pour the heavy cream into the mixing bowl and whisk just until the cream reaches stiff peaks.
  22. Set aside.
  23. Mix water and sugar into a small pot and simmer it on the stove for few minutes to make a syrup.
  24. Meanwhile, beat the eggs and the egg yolk together with an electric mixer until fluffy.
  25. Reduce speed to low, and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high, and beat until mixture cools down.
  26. Melt the chocolate using a double boiler.
  27. Remove from the stove and let cool for 2 minutes. Add it to the whipped cream made earlier.
  28. Whisk the mixture vigorously to blend the ingredients together.
  29. Add the beaten eggs and mix.
  30. Set aside.
  31. How to put the cake together:
  32. Grab a 9-inch cake ring or a 9-inch springform and place the 9-inch meringue layer on the bottom.
  33. Pour over half of the chocolate mousse and spread it even with a spatula.
  34. Add the 7-inch meringue layer in the middle.
  35. Pour over the rest of the chocolate mousse. Make sure the surface of the cake is smooth. Use a spatula.
  36. Place the cake ring/springform in the freezer. Freeze for few hours.
  37. When cake is solid frozen, remove it carefully from the cake ring/springform and glaze it.
  38. How to make the mirror glaze:
  39. In a medium pot place sugar, raw powder cacao, heavy cream, and water. Bring to a boil.
  40. Remove from the stove and let it cool to 104F/40C.
  41. Meanwhile, hydrate the gelatin sheets.
  42. Remove them from water and squeeze the excess.
  43. Add them to the glaze and mix vigorously with a hand blender.
  44. Place the frozen cake over a metal rack that sits on a baking tray.
  45. Pour the glaze over the cake starting from the middle and working your way towards the edges.
  46. Refrigerate the cake for at least half hour, so the glaze can set.
  47. Decorate with the little meringues and drizzle leftover glaze over them.
  48. Slice the cake and serve. Refrigerate the cake for up to 3 days.

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