Chocolate Meringue Cake Tips

Martha Stewart Living, February 2003

Baking produces a thin, crisp crust over a layer of soft, chewy meringue that melds perfectly with the embedded chocolate chunks. When sliced, the meringue cracks and collapses slightly onto the rich chocolate cake.

Our Tips

1. Use the largest spatula you own and as few strokes as possible to maintain the egg white mixture's light, airy consistency when folding it into the chocolate batter.

2. Hazelnut skins will come right off when you toast the nuts; rub them vigorously inside a folded kitchen towel while they're still warm.

3. An offset spatula lets you reach easily into the springform pan to gently coax the meringue over the half-baked cake layer.

Get Our Chocolate Meringue Cake Recipe.


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