Dark chocolate Meringue cake


  • 200g Alce Nero dark chocolate
  • 15 Amarena cherries in syrup
  • 2 large eggs
  • 2 egg yolks
  • 100g light brown cane sugar
  • 300 ml fresh cream
  • 150g meringues


Chop the Amarena cherries and break the meringues into large pieces. Finely chop the chocolate and melt it in a bain-marie over a low heat.
While the chocolate is melting, whip the egg yolks and the whole eggs with the sugar until you get a full, fluffy mixture. Add the melted chocolate slowly, stirring gently with a spatula, going slowly so as not to deflate the mixture. Add the Amarena cherries and the meringues, alternating with firm whipped cream. Pour the mixture into a mould with high sides that is 18cm in diameter and lined with baking paper. Put the meringue cake in the freezer for at least 6-8 hours.

Turn it out and serve with crumbled meringues.

  • ico clock gray 01


    30 minutes

  • ico difficulty gray 01



to top