Chocolate Meringue Cake with Cream Cheese Whipped Cream and Homemade Chocolate Syrup

How is this a Passover dessert??? Chocolate Meringue Cake with Cream Cheese Whipped Cream and Homemade Chocolate Syrup is so wrong it’s right. Or so right, it must be wrong? You be the judge.

Passover desserts have a reputation for being about as good as Miley Cyrus’ fashion choices. ‘A’ for effort and chutzpa, but you won’t see me in a cat print unitard anytime soon. (A unicorn print unitard on the other hand…)

But that’s about to change (Passover desserts reputation, not my zeal for unitards.) I mean does this look like your classic Passover dessert? I don’t think so. I’ve made some tasty Passover desserts before, don’t get me wrong. (Hello Manischewitz Ice Cream, Matzah Bark, and Dark Chocolate Sea Salt Matzah Truffles!

But this meringue cake (or pavlova if you fancy) is on another level! It’s rich, utterly satisfying and super gorgeous. Can you say the same thing about those jelly things?

Chocolate Meringue Cake with Cream Cheese Whipped Cream and Homemade Chocolate Syrup

A larger version if your favorite meringue cookies, layered with lots of cream cheese laced whipped cream, and topped with chocolate syrup and raspberries. You won’t even realize it’s gluten free!

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Resting Time 12 hours hrs

Servings 5

Ingredients

  

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For chocolate meringue cake:

• 1½ cups blanched slivered almonds plus more for garnish
• 6 large egg whites at room temperature
• ¼ tsp salt
• 2 cups Imperial Sugar Granulated Sugar
• 2 tsps almond extract
• 8 ounces semi sweet chocolate bar melted and cooled, plus more chocolate shaved for garnish

For cream cheese whipped cream:

• 8 ounces cream cheese softened
• 1 cup Imperial Sugar Granulated Sugar
• 1 tsp vanilla extract
• 2 cups heavy whipping cream chilled

For chocolate syrup:

• 1 cup Imperial Sugar Granulated Sugar
• ¼ cup water
• 1 cup cocoa powder
• ⅛ tsp salt
• 1 tsp vanilla
• 1 pint raspberries for garnish

Instructions

 

• Start with making the cake. Preheat oven to 350 degrees F. Spread slivered almonds in a single layer on a baking sheet and bake for about 10 minutes or until lightly browned. Let cool and chop using a knife or in a food processor.
• Lower oven temperature to 225 degrees F. Using a bowl as a template, draw three 8-inch circles on two pieces of parchment paper lined cookie sheets. Set aside.
• In a large clean bowl with a stand mixer or hand mixer, beat egg whites over medium-high speed until frothy. Then add salt and beat until soft peaks form. Add sugar and beat until stiff.
• Fold in almond extract and almonds. Then drizzle in chocolate and fold in until swirled. You don’t want to incorporate the chocolate all the way to make a uniform color, there should be some streaking.
• Spoon the meringue on the 8 inch circles and bake for 2 – 2 ½ hours until very crisp to the touch. Rotate the pans (flip around and switch rack position) halfway through baking.
• Once ready, turn off the oven, leave oven door open, and let the cakes cool in the oven.
• Meanwhile, make the frosting. Beat the cream cheese, sugar, and vanilla extract in a large bowl with a stand or hand mixer. Slowly drizzle in cream while beating until you have stiff peaks.
• Once cakes are cooled, carefully remove them from the parchment paper. If they crack a little, don’t worry, you’re going to fix that with whipped cream!
• Place one cake on a plate or cake plate and top with a layer of whipped cream. Top with another cake, more whipped cream, and the third layer of cake and more whipped cream.
• Refrigerate your cake overnight.
• The next day, make the chocolate syrup. Combine the sugar, water, cocoa powder and salt in a medium saucepan over low heat. Whisk while cooking until the ingredients are incorporated and starts to thicken. Remove from heat and let cool. If syrup is too thick once cool, whisk in a little more water.
• Drizzle chocolate syrup over cake and garnish with raspberries, almonds and chocolate shavings. Serve at room temperature.

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Filled with a homemade cream cheese whipped cream (!!!) and lots of homemade chocolate syrup and fresh raspberries. This may look like a lot of work, and steps, but it’s Passover! Moses parted the Red Sea, the least you can do is make your own whipped cream.  The best part is you can make it ahead, it’s actually better that day! And easier to cut. If your cake cracks a little, don’t freak out. Mine did too! That’s why we slather the thing in whipped cream, raspberries and chocolate syrup. No one is the wiser.

A few bites is all you need, but you’ll want more. 

I created this recipe for Imperial Sugar, but as usual all opinions are my own.