Chocolate Pecan Meringue Cake
Pecan Meringue:
2-1/4 cups Toasted pecans or walnuts
1-1/2 cups Granulated sugar
2 tbsp Cornstarch
9 Egg whites
1 tsp Vanilla
Chocolate Cream:
2 cups Whipping cream
1 cup Sifted icing sugar
1/2 cup Sifted unsweetened
cocoa powder
1 tsp Vanilla
Garnish:
Chocolate curls
Pecan Meringue:
Line 2 baking sheets with parchment paper or greased and floured
foil. Using 8-inch cake pan as guide, draw 2 circles on each paper;
set aside. In food processor, chop 1-1/2 cups of the pecans, 1/2 cup
of the sugar and cornstarch until finely ground. In bowl and with
electric beaters, beat egg whites until soft peaks form. Gradually
beat in remaining sugar until stiff glossy peaks form. Add vanilla.
Sprinkle with half of the nut mixture; using rubber spatula, fold
into egg whites. Repeat with remaining nut mixture.
Divide meringue mixture among circles on baking sheets; spread
evenly to fill circles. Bake in 275 F oven for 60 to 75 minutes or
until tops are firm to the touch, switching baking sheets between
top and bottom racks midway through baking.
Using sharp knife and same cake pan as guide, trim meringues into
even circles while still hot. Slide long metal spatula under
meringues to loosen; carefully transfer to wire rack and let cool
completely. (Meringues can be stored in airtight container for up to
1 week.)
Chocolate Cream:
In mixing bowl and using electric beaters, beat together cream,
sugar, cocoa powder and vanilla. Centre 1 meringue layer on serving
plate. Place strips of waxed paper underneath meringue to protect
from splatters.
Sandwich meringues with two-thirds of the chocolate cream. Spread
remaining cream over top and sides. Chop remaining pecans and press
into sides of cake. Refrigerate for at least 1 hour or up to 8
hours. Remove waxed paper.
Garnish:
Garnish with chocolate curls. To serve, slice with serrated knife. |