Chocolate Meringue Torte
This is a stunning frozen chocolate dessert recipe that’s really quite simple to make. It’s light, topped with fruit and nuts, and the chocolate flavor really comes through. I have been making this Chocolate Meringue Torte since 2002, and it’s still a favorite for Easter, Mother’s Day, birthdays, or whenever you need a show-stopping dessert that’s not so hard to make!
Don’t be fooled by the name, a Chocolate Meringue Torte is very similar to a meringue cake. This gluten-free cake features two layers of light-as-a-cloud meringue, plenty of chocolate cream, and to top it all off, berries, pecans, and chocolate syrup.
Chocolate Meringue Torte
This is an easy cake to make, and you bake the meringue part of the recipe the day before, and even go so far as to leave it in the oven overnight. Or make it all the way up to adding the fruit, and freeze it until just before serving when you add the finishing touches.
Read more: Chocolate Meringue Torte
It’s also a stunningly gorgeous cake, and when you use fresh berries that are in season, it’s even more delicious. Inspired by an old Portland Palate cookbook, this is one of our family’s most treasured recipes.
Want an easy dessert recipe that’s sure to impress? This Chocolate Meringue Torte is it! Bake, top with berries, cut and serve: it’s just about that easy!
Why I love this recipe
- It’s a super easy chocolate meringue cake recipe, and the presentation is stunning!
- You can make it the night before, and then just assemble before serving.
- It’s gluten-free, so just about everyone can enjoy it.
Gather these ingredients
- Eggs – You’ll need the whites from 4 large eggs; save the yolks for another recipe.
- Cream of tartar
- Granulated sugar
- Pecans – Chopped. Toast them first for extra nutty flavor.
- Heavy whipping cream
- Chocolate syrup
- Vanilla extract
- Fresh strawberries – Hulled and sliced or cut in half.
- Chocolate shavings – Optional garnish.
- Pecan halves – Optional garnish.
How to make this amazing Chocolate Meringue Torte
- Preheat your oven to 275-F degrees and cover 2 baking sheets with parchment paper. Draw an 8-10 inch circle on each paper. Set aside.
- Beat the egg whites in the bowl of your stand mixer with the whisk attachment or with electric hand beaters until they’re foamy.
- Add the cream of tartar and whip until soft peaks form.
- Gradually whip in the sugar, a bit at a time, and continue beating until very stiff peaks form.
- Fold in the pecans.
- Divide the meringue between the 2 circles on the parchment paper and shape it into an even and flat disc.
- Bake the meringue in the oven for 45 minutes, then turn off the oven and do not open the door for another 45 minutes.
- After 90 minutes, remove the pans from the oven and allow the meringue to cool.
- Whip the heavy whipping cream in a bowl until it is very stiff, then fold in teh chocolate syrup and vanilla.
- Transfer 1 meringue disc to a cake plate or serving dish, and top it with half the chocolate cream. Add the second meringue disc to the top, then cover it with the remaining cream.
- Decorate your Chocolate Meringue Torte with chocolate shavings and pecan halves, then freeze for at least 6 hours or overnight.
- Remove from the freezer 10 minutes before serving, then top with berries, slice and serve!
Tips & substitutions
- Making meringue is super easy, but for it to set up properly your cream of tartar must be fresh.
- Switch up the berries – raspberries and blackberries are also great with chocolate.
- You can make the meringue the night before and just leave it in the oven overnight. How convenient is that!
- Don’t care for pecans? Try chopped walnuts or almonds, instead. Or skip the nuts!
Serving suggestions
This is a fabulous special occasion cake. It’s great at Easter or Mother’s Day, but it’s also a terrific birthday cake for those who may prefer something other than cake and buttercream icing. I love serving this meringue dessert after a roast beef dinner, a sheet pan meal, and anything off the grill. It’s also great for a springtime ham dinner.
Storage
Store any leftovers in an airtight container in the freezer for up to a week.
Check out these awesome meringue recipes while you’re here
Get the Recipe:
Chocolate Meringue Torte
Ingredients
- 4 large egg whites
- 3/4 tsp cream of tartar
- 1 cup granulated sugar
- 1 cup pecans, chopped
- 2 cups whipping cream
- 1 cup chocolate syrup
- 1 1/2 tsp vanilla extract
- Chocolate shavings
- Pecan halves
- Fresh strawberries, sliced
Instructions
- Preheat the oven to 275 degrees.
- In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar, a little at a time, and continue beating until very stiff peaks form. Fold in pecans.
- Cover 2 baking sheets with parchment paper. Draw an 8-10 inch circle on each paper. Divide and spread meringue over each circle, shaping into flat shells. You can also cut out 2 round circles with scissors.
- Bake for 45 minutes. Turn off the oven. Do not remove meringues for another 45 minutes. DO NOT OPEN DOOR. Remove and cool. TIP: Meringues may be left in the oven overnight if you choose).
TO ASSEMBLE:
- In a medium mixing bowl, beat cream until very stiff. Fold in chocolate syrup and vanilla.
- Spread the meringue layer with half of the chocolate cream. Add a second meringue and cover top with remaining cream. Decorate with chocolate shavings and pecan halves. Freeze at least 6 hours. Remove from the freezer 10 minutes before serving.
- Slice and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
