Chocolate Meringue Cake Recipe (Piano Version)

Crunchy meringue layer, super soft chocolate sponge cake, delicious and light caramel cream and the chocolate ganache all in one bite. Your mouth will rejoice! Such a wonderful combination. Every bite melts in your mouth and makes you smile. All you need is a delicious cup of Latte. This cake is incredible!

6 – egg whites room temperature (from 6 large eggs)
2 cups (400 g) – baker’s sugar
Batter Ingredients
6 large – eggs room temperature
1 cup (200 g) – organic sugar
¾ cup (90 g) – organic flour
¼ cup (25 g) – cocoa
Cream Ingredients
5 cups (1180 ml) – heavy cream
½ can (165 g) – Dulce de Leche
White and milk chocolate Kit-Kat chocolates
Meringue Instructions
Preheat the oven to 275 F (135 C).Prepare parchment paper by outlining the bottom of the pan with a pencil.
Beat egg whites and baker’s sugar together on high for 15 minutes.
Turn the marked side of the parchment paper down. Fill a piping bag with meringue cream and pipe out a sheet cake size spread within the marking, ½ inches away from the marked line (the meringue will expand out about half an inch) and level it out the sides and the top using an angled spatula.
Using a baking sheet, transfer and slide the parchment with meringue onto an oven rack.
Bake the meringue in preheated oven to 275 F (135 C) for 7 minutes, then reduce the temperature to 220 F (104 C) and bake additional 4 hours. After the meringue is done baking, turn the oven off and let it cool completely in the oven. Very important step; removing it will make lots of cracks from the sudden temperature change. (Tip: I usually make the meringue layer the night before if I am planning to make this cake the next day.)
Batter Instructions
Preheat the oven to 350 F. Measure out flour, cocoa and sift through a fine strainer into a small bowl. Combine well with a hand whisk, and set aside until ready for use.
Beat eggs and sugar on high for 10 minutes. While the eggs are beating, grease pans with butter and line them with parchment paper. Add flour and cocoa mixture in two additions using a hand whisk. Carefully mix in the flour without deflating too many air bubbles.
Split the batter between 2 pans evenly. Using an angled spatula level them it out. Bake cake sponges for 25 minutes. Remove from the oven and let them cool for 5 minutes before removing from pan. Once removed from pans let the cake sponges cool completely. (Tip: For easier transferring, do not remove them from the parchment paper.)
Cream Instructions
Chill the mixer bowl in the freezer for 10 minutes (this will speed up the mixing process). Pour 5 cups of heavy cream into the chilled mixer bowl. Beat for 2 minutes or until it becomes pretty thick. Add ½ can Dulce de Leche and beat again for 15 seconds. Scrape the cream down off the sides of the mixer bowl with a rubber spatula, and beat again for 15 seconds. (Reminder: The beating time will depend on the strength of the mixer you use. Do not overbeat the cream.)
Assembling Instructions
Remove one rectangular sponge cake off the parchment paper and place it onto a cake platter. Add and evenly spread out 3 cups of cream. Place meringue layer on top of the cream.
Spread out another 3 cups of cream onto the second rectangular sponge cake (on the side) and even it out. Holding by the sides of the parchment paper flip the sponge cake with cream down, so the cream is underneath, and place it over the meringue layer. Then peel off the parchment paper from the cake sponge.
Fill a piping bag with 2 cups of cream and refrigerate until ready to use. Use the rest of the cream to coat the sides. Refrigerate the cake for about 30 minutes or so while you make and cool the ganache to warm.
Decorating the Cake Instructions
Make the Chocolate Ganache using this recipe. Allow the ganache cool to warm temperature before decorating the cake. (Note: If the ganache is too hot it will melt the cream and slide off the cake.)
Pipe the cream around the bottom border of the cake. Pour ⅓ of the cooled ganache into a Ziploc bag. First, decorate the sides in a drip design. Then pour the rest of the ganache over top of the cake. Using an angled spatula spread it out evenly. Refrigerate for 10 minutes.
Place white Kit-Kat chocolate bars on top of the cake and trim milk chocolate Kit-Kat chocolate bars and place them on the white towards one end of the white chocolate to create the piano look. Pipe any design you like to cover the trimmed chocolate edges. Refrigerate for about 6 hours before serving.

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