Chocolate Ganache Meringue Cake

4.86 from 7 votes

This is a classic European chocolate ganache meringue cake recipe. Easy to make but decadent, this recipe is the perfect option for chocolate lovers.

Prep Time30

Cook Time1 40

Cooling the meringue8

Total Time10 10

Course: Cakes And Entremets

Cuisine: Romanian

Servings: servings

Calories: 320kcal

Preheat the oven to 212°F (100°C).
Separate the egg whites from the yolks. You won’t need the yolks, save or freeze them for another recipe.
In a mixing bowl, beat the egg whites until soft peaks form.
Add the salt, cream of tartar, lemon juice, and vanilla.
With the mixer running, gradually add the granulated sugar. Continue beating until stiff, glossy peaks form.
Transfer the meringue to a pastry bag or a Ziploc bag with a corner cut off.
Line two baking trays with parchment paper. Use a 10" springform base to trace two 10-inch circles on the parchment.
Pipe the meringue in a spiral, starting from the outer line and moving inward to fill the circles.
Smooth each circle gently with a spatula.
Use any leftover meringue to pipe small cookies—perfect for snacking or decorating.
Bake the meringue layers at 212°F (100°C) for 90–100 minutes.
When done, turn off the oven and let the layers dry out overnight inside the oven.

In a small pot, bring the heavy cream to a boil.
Place the chopped chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
Stir until smooth and glossy.
Refrigerate the ganache for a few hours until it thickens slightly.
Before using, bring it to room temperature, then beat with a mixer for 2 minutes until fluffy. Do not overbeat.