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

Cook Time 2 30

Resting Time 12

Servings

Ingredients

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.