Chocolate Brownie Meringue Cake

This recipe was automatically translated from Romanian. View original here
Chocolate Brownie Meringue Cake

This brownie recipe is Premium, it looks grate, made simple, relatively cheap and fast. The simplest and most handy cream on top is this egg white soufflé, it looks great and is very airy and light.


6 pieces
300 ml
300 g
150 g
soft, at room temperature
Cacao powder
40 g
or 4-5 tablespoons
Rum flavour
1 piece
optional, if you like
Vanilla Extract
1 tbsp
Dark chocolate
30 g
0.25 tsp
Bread crumbs
3 tbsp
optional, for tray
Baking powder
10 g
White flour
160 g

Step by step


Before you actually start making the cake, turn on the oven (180-200 degrees) and prepare the tray.

I took a 24x34 cm glass tray (taken from Ikea, at a very reasonable price). You can use any other deep tray of about the same size.

You can spread it with baking paper or as I did - grease with butter and sprinkle well with breadcrumbs, so that you have a straighter edge to the cake (I noticed that the paper deforms a bit, that it does not fit well on the walls tavii).

If you don't have breadcrumbs you can grease the tray with butter / oil and spread paper, so it will stick better to the walls.


Separate the egg whites from the yolks.

Put the yolks in a deep bowl, add 150g of sugar, a pinch of salt and mix well until they become a lighter foam.


Add the soft butter, mix well.


Then pour the milk, add flour, baking powder, cocoa and rum essence.

Mix well so that they are not lumpy.


A soft and slightly thicker dough will come out, like a thicker cream.


Pour the dough into the tray prepared in step 1 and put it in the preheated oven at 180-200 degrees for about 15 minutes.


About 10 minutes after you put the tray in the oven, you start to make egg white foam.

Start beating the egg whites with a little salt (without sugar), when it gains a little volume, as in the picture, start adding the sugar a little (the remaining 150g).


A soft foam comes out, not very aerated, with the sugar completely dissolved.

Add the vanilla essence to it and mix carefully.


Now check the oven top, the dough must be firmly attached. If you press lightly with your finger in the middle, the crust should not tremble, as if it were raw and liquid inside.


Put the egg white foam on the counter and level it carefully.


Something like that.

Put the tray back in the oven, lower the oven temperature to 150-160 degrees.


Leave the tray in the oven for about 10 minutes, when the soufflé browns a little and only slightly rises.

Do not leave more because you run the risk of leaving the egg white, it crumbles completely after removing it from the oven.


When it is ready, take it out of the oven and leave it on the table for a while.

Meanwhile, grate the chocolate through a small grater on a plate and then sprinkle the grated chocolate over the hot soufflé.

Do not laugh directly over the cake, the hot air coming from the cake will actually melt the chocolate in your hands and you will get a little annoyed :)


Let the cake cool completely, so the melted chocolate will harden and form a delicious crust on the soufflé.

Serve and serve with great pleasure!

Good appetite!

Quantity: 2 kg (10-15 servings)
Prep time: 40 min
Difficulty: intermediate
Ready in: 20 min
Publish date:
Collections: Cakes, Cakes, Desserts

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