…you make a chocolate meringue cake! Really “light and fluffy” dessert. Kind of like Pavlova, but a bit deferent.

Chocolate Meringue Torte


6-8 egg whites (~300 mL or 10 fluid ounces)

250 grams (8.8 ounces) sugar

1 pinch of salt

1 teaspoon vinegar

1 teaspoon corn or potato starch

Chocolate pudding (recipe follows)


Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit). Line 2 large cookie sheets with parchment paper. Draw an 8-inch circle in the middle of each sheet.

In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add the lemon juice or vinegar. Carefully fold in the corn or potato starch.

Divide the egg white batter into 2 equal parts. Spread each part inside of each circle. Lower the temperature to 120 degrees Celsius (250 degrees Fahrenheit) and bake for 1 hour 45 minutes to 2 hours. Turn off the oven and leave the cakes until cool down, for a few hours.

Place 1 cake layer on a serving platter. Whisk chocolate pudding until smooth. Spread the pudding into cake layer and top with the second cake layer.

Chocolate Pudding Filling


1 ½ cup heavy whipping cream

½ cup whole milk

3 ounces semi-sweet chocolate chips

2 tablespoons corn or potato starch

¾ cup of sugar

1 teaspoon vanilla


Place the cream, milk, chocolate, starch, and sugar in a medium pot. Stir the ingredients together Bring it to boil over medium heat. Lower the heat to low and cook for about 3 minutes or until thick and smooth, stirring constantly. Stir in vanilla extract