Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Meringue Cake With Chocolate Mousse Filling Recipe
    Lost? Site Map

    Meringue Cake With Chocolate Mousse Filling

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Zurie's Note:

    This is not my recipe. It was conceived by Diane Heierli, an amazing cook, who develops recipes for the local bi-monthly magazine "Good Taste". I have not made it, but would like to save it for future refence. Those who are wary of raw egg yolks could, maybe, leave out the yolks. We do not have much worries about raw eggs in South Africa.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    • 14 ounces chocolate, dark, chopped (high quality, 400 g)
    • 1/2 cup cream, to whip
    • 2 eggs, free-range
    • 1/2 cup cream (thick, double, WHIPPED)


    1. 1
      Preheat oven to 400 deg F/ 200 deg Celsius.
    2. 2
      Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
    3. 3
      Fold in the cornflour and ground hazelnuts (or almond flour).
    4. 4
      Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
    5. 5
      Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
    6. 6
      CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
    7. 7
      Separate the eggs. Add egg yolks and stir until well combined.
    8. 8
      Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
    9. 9
      Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
    10. 10
      Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.

    Ratings & Reviews:


    Nutritional Facts for Meringue Cake With Chocolate Mousse Filling

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 637.9
    Calories from Fat 529
    Total Fat 58.8 g
    Saturated Fat 30.3 g
    Cholesterol 106.2 mg
    Sodium 108.1 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 12.7 g
    Sugars 11.4 g
    Protein 17.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites