Megève – Chocolate Cake

Try this delicious cake recipe:

(*) Ingredients for ten people.

It’s a long time until the opening of the outdoor swimming season, so it’s the right time for a delicious sin called Megève. This festive chocolate cake is made with meringue and dark chocolate mousse.

For the meringue, whip the egg whites until doubled in volume, then add half the sugar and the vanilla. Later whip until all together is quite stiff and glossy. Later, do not fold in the rest of the sugar, but gently fold it in with a dough scraper and, above all, do not overstir. using a piping bag, lay out three circles or three squares at a time, according to give. The meringues should not be thicker than two centimeters and the quantity must offer for three on the spot molds. Bake in the oven at 120 °C for one to one and a half hours with the door open, then turn down to 80 °C and dry overnight in the oven.

For the chocolate sauce, bring all the ingredients to a boil and make meanwhile until the sauce thickens. Set aside 100 grams of the sauce for the chocolate glaze. For the chocolate mousse, melt the two different types of chocolate in a water bath. Whip the cold butter with a whisk in a food processor to add as much air as possible and make it more fluffy. Then add the cooled but still liquid chocolate (maximum 40 °C) in three stages.

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