Meringue-crusted chocolate cake

A different twist on meringues--mixing with chocolate.

June 29, 2011 14:44
1 minute read.
Lemon Cheesecake

Lemon Cheesecake 311. (photo credit:


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief



1 2/3 cups cake flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 1/3 cups plus ¾ cup sugar
½ cup unsalted margarine, room temperature
3 eggs, separated
1 large egg
1 cup minus 2 tablespoons nondairy creamer or soy milk plus 2 tablespoons white vinegar
1 cup miniature semisweet chocolate chips

1. Preheat oven to 325 degrees. Butter 9 inch spring form pan and dust with flour. Sift together first 4 ingredients in small bowl. Beat 1 1/3 cups sugar, margarine, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with nondairy creamer mixture in 3 additions each. Mix in chocolate chips.

2. Using clean dry beaters, beat 3 egg whites in bowl until soft peaks form. Gradually add ¾ cup sugar, beating until stiff glossy peaks form.Spread 2/3 of meringue halfway up sides (not bottom)of prepared pan. Spoon batter into meringue-lined pan . Top with remaining meringue. Using tip of knife, swirl top mixing chocolate and meringue.

3. Bake until tester comes out with a few crumbs, 1 hour 15 minutes to 1 hour 40 minutes. Cool completely. Cut around pan to release sides.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it