Seven Sins Meringue Cake

Recipe by:
Chef Glenn Chu,
Indigo Restaurant
Serving Size: 10
Preparation Time: 1 hour
Yield: 1 - 8" cake

1/3 cup dark cocoa powder
1 1/2 cups powdered sugar
8 ounces egg whites
-- (8 large eggs)
1 cup sugar parchment paper

2 egg yolk
1 egg
1 1/2 ounces sugar
2 fl. ounces Heaven and Earth "Four Fruit Sauce"
71/2 fl. ounces heavy cream
5 ounces Hawaiian Vintage Chocolate

For the Meringue: Sift cocoa and powdered sugar together. Beat egg whites until stiff then fold in cocoa and sugar. Draw three circles with bottom of cake pan onto parchment paper, spray with Pam. Place meringue mixture into pastry bag with 1/2 inch round tip. Pipe meringue starting from the center of each cake circle and snail the mixture to the out lined form. Repeat the process on the other two circles. With the remaining meringue, pipe mixture into straight lines until all meringue is used up. Bake in preheated 250° oven for 1 hour and 15 minutes. Cool for 5 minutes then remove from paper. Place meringues on cooling rack to cool completely.

For the Mousse: Whisk egg yolks with the egg in a mixer at medium speed. Cook the sugar with Heaven and Earth Four Fruit Sauce to a temperature of 260°. Pour the sugar over the eggs. Mix at low speed until cool. Melt the chocolate. Whip the cream. Add a bit of the cream to the melted chocolate. Incorporate the Four Fruit mixture and finish by mixing all ingredients together. Refrigerate mixture until set.

To Assemble the Cake: Spread a layer of mousse over a meringue layer, add another layer of meringue, mousse, then final meringue layer. Cover entire cake with a layer of mousse. Break straight meringue into 2-inch pieces, then press into cake, covering completely. Dust with cocoa.

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