Prepare to embark on a culinary journey that will transport your taste buds to the heart of Ukraine with this extraordinary Chocolate Kiev Cake. Imagine layers of delicate, crisp meringue embracing a luxurious blend of dulce de leche, whipped cream, and rich dark chocolate – a dessert so divine, it will make your dinner guests weak at the knees. This isn't just a cake; it's a masterpiece of texture, flavor, and pure indulgence that promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 40 mins
Cook Time: 60 mins
Total Time: 100 mins
Cuisine: Ukrainian
Serves: 10 servings
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 cup ground walnuts
- 1 cup dark chocolate, melted
- 1 cup dulce de leche
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, drawing 9-inch circles as guides for the meringue layers.
- In a clean, dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed. As the whites become foamy, gradually add granulated sugar, increasing the mixer speed to high.
- Whip the egg whites until stiff, glossy peaks form. They should be smooth and hold their shape when the whisk is lifted.
- Gently fold in the ground walnuts using a spatula, being careful not to deflate the meringue. Use a light, folding motion to incorporate the nuts evenly.
- Carefully spread the meringue mixture onto the prepared parchment circles, creating two even layers. Use an offset spatula to smooth the surfaces.
- Bake the meringue layers for 50-60 minutes, or until they are crisp on the outside and slightly soft in the center. Turn off the oven and leave the meringue to cool inside with the door slightly ajar.
- While the meringue cools, prepare the chocolate ganache by melting the dark chocolate. Use a double boiler or microwave in 30-second intervals, stirring until smooth.
- Whip the heavy cream with vanilla extract until soft peaks form. Fold half of the whipped cream into the dulce de leche to create a light, creamy filling.
- Once the meringue layers are completely cool, carefully remove them from the parchment paper.
- Place one meringue layer on a serving plate. Spread the dulce de leche cream evenly over the first layer.
- Carefully place the second meringue layer on top of the cream.
- Pour the melted chocolate over the top of the cake, allowing it to drip down the sides naturally.
- Decorate the top with the remaining whipped cream, creating decorative swirls or peaks.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set completely.
- Before serving, let the cake sit at room temperature for 15-20 minutes to soften slightly. Garnish with additional ground walnuts or chocolate shavings if desired.
Tips
- Egg White Perfection: Ensure your mixing bowl is completely clean and dry before whipping egg whites. Even a trace of oil can prevent them from forming stiff peaks.
- Meringue Mastery: Whip egg whites at medium speed initially, then increase to high. Add sugar gradually to create a stable, glossy meringue.
- Gentle Folding Technique: When incorporating ground walnuts, use a gentle folding motion to maintain the meringue's delicate air bubbles.
- Oven Temperature Control: Use a low, consistent temperature (300°F) and allow the meringue to cool slowly in the oven to prevent cracking.
- Chocolate Melting Hack: Use a double boiler or microwave in short intervals, stirring frequently to achieve smooth, glossy melted chocolate.
- Chilling is Key: Refrigerate the cake for at least 2 hours to allow flavors to meld and the texture to set perfectly.
- Room Temperature Serving: Let the cake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 50mg
