Make Ahead
Meringue and Chocolate Cake - My Most Daring Experience
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23 Reviews
S
April 15, 2019
I had a LOT of trouble with this recipe. I had to make it THREE TIMES to make a passable cake. Here are my suggestions for alterations:
1) use the meringue recipe here: it makes a little more meringue than the above, and it's fool proof. https://www.youtube.com/watch?v=9KoV6EfN0es
2) the filling is not mousse - it's butter based. Thus, contrary to the instructions, do NOT chill the filling before assembling the cake. If you do, your once spread-able filling will turn hard and crumbly and will never recover. If your non-chilled filling gets dry during assembly, add another whipped egg white.
3) use the ganache recipe at the following link. When I made ganache using the above instructions, the result was chunky and separated. From the link below, I used the 2:1 version because I wanted a drippy sauce, but you could do a 1:1 if you'd rather a thicker frosting-like covering. https://www.youtube.com/watch?v=XX6nuO4mIgk
1) use the meringue recipe here: it makes a little more meringue than the above, and it's fool proof. https://www.youtube.com/watch?v=9KoV6EfN0es
2) the filling is not mousse - it's butter based. Thus, contrary to the instructions, do NOT chill the filling before assembling the cake. If you do, your once spread-able filling will turn hard and crumbly and will never recover. If your non-chilled filling gets dry during assembly, add another whipped egg white.
3) use the ganache recipe at the following link. When I made ganache using the above instructions, the result was chunky and separated. From the link below, I used the 2:1 version because I wanted a drippy sauce, but you could do a 1:1 if you'd rather a thicker frosting-like covering. https://www.youtube.com/watch?v=XX6nuO4mIgk
Maria T.
May 4, 2019
Dear S,
Thank you for your comments.
Yes you are right, the mousse does not go in the fridge, it was my mistake.
Other than this, I am fascinated by your eloquence about the recipe methods.
This recipe is from Pierre Hermé, considered the best pastry chef in the world, and 2 of his books are co-written with Dorie Greenspan.
If it took you 3 attempts at making this cake, instead of re-writing Pierre Hermé ‘s recipe, you should maybe try harder.
It’s an insult to this amazing and so prestigious Pastry Chef.
Thank you for your comments.
Yes you are right, the mousse does not go in the fridge, it was my mistake.
Other than this, I am fascinated by your eloquence about the recipe methods.
This recipe is from Pierre Hermé, considered the best pastry chef in the world, and 2 of his books are co-written with Dorie Greenspan.
If it took you 3 attempts at making this cake, instead of re-writing Pierre Hermé ‘s recipe, you should maybe try harder.
It’s an insult to this amazing and so prestigious Pastry Chef.
Jennifer (.
September 20, 2010
This is my style of dessert!!! I love how the glaze is dripping down the side of the cake. It adds to that whole decadent over the top feeling. Yum!!!!
Annelle
January 27, 2010
This looks and sounds completely decadent! I'll have to study the recipe awhile before I undertake such a task!
Brava!
Brava!
Maria T.
January 28, 2010
Anelle, thank you for posting the comment. I did the same, I looked at the recipe for 2 days before getting the courage to make it. But in the end it's easy, after you do it the first time. I firts made the chocolate mousse and chilled it. Then I made the meringue and when cooked and cooled assembled them and chilled. The next morning I made the Glaze and when it reached 100ºF I poured it on the cake and chilled it. Can't tell you what it tastes 2 days later because we ate it at lunch and dinner that day.
KitchenKim
January 25, 2010
I enjoyed looking at your photos and seeing the transformation of the simple meringue discs turning into a chocolate masterpiece.
Maria T.
January 26, 2010
Thank you for your comment. I like to post photos of the process because it helps visualize what it's all about. I'm happy that you enjoyed the photos.
gluttonforlife
January 3, 2010
Congrats on undertaking this beauty! It reminds me a bit of my wedding cake, a Gateau Marjolaine (hazelnut meringue with layers of chocolate and vanilla ganache glazed in chocolate) invented by the legendary Fernand Point.
Maria T.
January 7, 2010
I know the one, the hazelnut meringue is absolutely fantastic in this version, I have tried it and it's delicious. Thank you for your comment.
QueenOfGreen
December 30, 2009
WOW!
Maria T.
December 31, 2009
WOW because you like it or because the recipe goes on for ages?! Just jocking. Happy New Year
QueenOfGreen
December 31, 2009
Both! It looks incredible, and I'd love to try it, but I feel like I'd need a REALLY SPECIAL occasion for something like that! I'm very impressed! Happy New Year to you too - all the best!
Rhonda35
December 30, 2009
MTJ - this looks amazing and is quite a triumph! My resolution is similar - to take on recipes that I normally wouldn't try or that scare me a little. I made an all meringue cake last year - incredibly good served with a raspberry coulis - but I love the idea of layering meringue with chocolate mousse. Have a great 2010!
Maria T.
December 30, 2009
Rhonda, thank you for your comment. As the mousse has very little sugar, the cake is very subtle and you don't need anything astringent to cut the sweetness that is so common with meringue and chocolate desserts. I was really amazed by the end result. Regarding trying on new recipes, let's get moving. The worst scenario is finishing in the bin but one still learns the how and why that we should avoid or not - if we don't try we never know and we don't grow. So let's all grow into new heights! Have a great 2010 yourself too.
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