Chocolate Strawberry Meringue Torte

Products Used

By Chef Eddy Van Damme

Prep Time:

1h 30m

Bake/Cook Time:

2h 30m - 3h

Yield:

1, 9-inch cake

This Chocolate Strawberry Meringue Torte will steal the show on any dessert table. Three layers of crisp and crunchy meringue and velvety chocolate cream are stacked on top of one another to create a tall, layered torte topped with fresh strawberries and a rich chocolate ganache. As visually impressive as it is delicious, this gluten-free Chocolate Strawberry Meringue Torte only takes 9 ingredients and can be prepped days in advance.

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Ingredients

Meringue Layers

6 large egg whites, must be free of yolk traces
3/4 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar (1)
Pinch salt
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar (2)

Chocolate Cream

2 cups whipping cream
1/8 cup milk
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 chocolate bar (3.5 oz), about 55-65 % cocoa mass

Topping

Chocolate Ganache or Sauce
1 pound strawberries

Directions

Preheat oven to 200°F. Draw three 8-inch circles on parchment paper and place them upside down (ink side down) on cookie sheets.
Fit a pastry bag with a large plain pastry tip with a 1/2 inch opening.
Whip egg whites with first listed 3/4 cup + 2 tablespoons sugar to medium peaks. Add salt and vanilla and whip to stiff peaks. Stop whipping.
Using a rubber spatula, gently fold remaining 3/4 cup + 2 tablespoons sugar into meringue. Do not mix/fold unnecessarily as it will make meringue runny.
Using a piping tip such as Ateco 809 (11/16-inch diameter), pipe meringue into a spiral starting from center up to edge of drawn circle. Feel free to use a spatula to make surface more level if needed.
With any remaining meringue pipe some large kisses using a large star pastry tip.
Place in oven and bake for approximately 150-180 minutes. Occasionally open the oven door for extra steam to escape and aid in drying of meringue. Before removing all meringue from oven, remove a meringue layer and tap it on the bottom. It should feel hollow and completely dry. Leaving meringue for a total of 180 minutes (or longer) in oven will not harm the quality of meringue.
Once cooled, meringue can be stored at room temperature in airtight containers/plastic food bags until ready to serve.
When meringue is baking, prepare chocolate cream. Bring to a boil 1 cup whipping cream, milk, and sugar. Remove from heat. Chop chocolate into chip-size pieces and whisk into heated mixture. Once completely blended, add remaining 1 cup cream. Cover chocolate cream and place in the refrigerator until completely cold.
Prepare ganache just before serving.
Place a meringue layer on a serving plate. Wash strawberries, remove stems and cut in half. Reserve some in the refrigerator for decoration.
Once chocolate cream is completely cold (38°F) whip until it is thickened and almost firm peaks develop.
Spread half of chocolate cream onto meringue layer. Press cut strawberries into cream.
Cover with a second meringue layer and repeat the process of cream and strawberries. Top with remaining meringue layer.
Prepare ganache and spread on surface of torte.
Decorate surface with meringue kisses and strawberries.

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Chocolate Strawberry Meringue Torte