Meringue black cake is the cake our mother used to make for us from time to time, with a cocoa sponge and a soft meringue on top.
Ingredients: 10 eggs, 10 tablespoons caster sugar, 4 tablespoons flour, 2 tablespoons cocoa, 6 tablespoons oil, baking powder.
For the sponge, beat 6 egg whites with 6 tablespoons of sugar until the sugar melts, then add 6 egg yolks, 6 tablespoons of oil, a baking powder quenched with vinegar or lemon juice and finally, 4 tablespoons of flour and 2 of cocoa. A slightly flowing dough comes out (it’s actually a sponge cake with cocoa).
Place in a greased pan lined with flour or baking paper and bake for about two-thirds of the time needed, at the right heat (if we estimate 30 minutes in total, then bake for about 20), so that it is almost baked.
Remove the tray and place the meringue made of 4 egg whites and 4 tablespoons of sugar on top of the dough, beaten so that if you turn the bowl over, the meringue does not flow. Bake in the oven for another 10 minutes, on low heat, then leave to cool. Then cut into pieces.
Very good for coffee. 🙂
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