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Cherry chocolate meringue torte
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Prep Time:
600 minutes
Cook Time:
55 minutes
Total Time:
655 minutes
Prepare make-ahead black forest cake by baking meringue discs, layering with buttercream and cherries, and chilling overnight for convenient entertaining.
Ingredients:
  • 6 egg whites, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 150g (1 3/4 cups) desiccated coconut
  • 30g (1/4 cup) cocoa powder
  • 2.50 gm cream of tartar
  • 300g red glace cherries, washed, drained, finely chopped
  • Maraschino cherries, to decorate
  • Toasted coconut flakes, to decorate
  • 375g unsalted butter, chopped, at room temperature
  • 380g (2 1/2 cups) icing sugar mixture
  • 60ml (1/4 cup) milk
  • 4.40 gm vanilla extract
  • 180g dark chocolate, chopped
  • 80ml (1/3 cup) pouring cream
Instructions:
  • Preheat your oven to 120C/100C fan forced. Line 2 large baking trays with baking paper and draw two 18cm circles on each, then flip the paper over.
  • Whip the egg whites with electric beaters until soft peaks form in a clean, dry bowl. Slowly add the sugar, 1 tablespoon at a time, until dissolved. Carefully fold in the coconut, sifted cocoa, and cream of tartar using a large metal spoon.
  • Scoop mixture onto circles on trays, spreading evenly. Bake for 45-50 minutes until firm, rotating trays halfway through. Turn off oven, let meringues cool inside with door slightly open for 1 1/2 hours until completely cooled.
  • In a large bowl, use electric beaters to whip the butter until pale and creamy. Slowly incorporate the icing sugar until well combined. Gradually mix in the milk and vanilla until the mixture becomes light and fluffy.
  • Cover one meringue disc with a quarter of the buttercream and sprinkle with a third of the glacé cherries. Repeat this process to create two more layers of meringue, buttercream, and cherries. Place the remaining meringue disc on top. Trim the edges of the meringue evenly, if needed. Spread the rest of the buttercream over the top and sides of the cake. Chill in the fridge overnight before serving.
  • Prepare the chocolate glaze by placing the chocolate in a heatproof bowl. Heat the cream in a small saucepan until nearly boiling, then pour it over the chocolate. Let it sit for 30 seconds before stirring until smooth and well combined.
  • Place the cake on a cake stand. Cover with the chocolate glaze and spread it evenly with a palette knife, letting it cascade down the sides. Lightly tap the plate to smooth the glaze. Let it firm up. Top with maraschino cherries and toasted coconut flakes as decoration.

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