If you're craving something indulgent and rich in flavor, this Munchmallow cake is sure to satisfy your sweet tooth! It’s soft, creamy, and topped with a delicious chocolate glaze. Perfect for special occasions or a simple treat with coffee, this cake will leave everyone asking for more.
Ingredients:
For the Cake Layer:
- 6 egg yolks
- 6 tablespoons sugar
- 6 tablespoons oil
- 6 tablespoons milk
- 6 tablespoons flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
For the Meringue Topping (Saum):
- 6 egg whites
- 12 tablespoons sugar
For the Syrup:
- 6 tablespoons sugar
- 2 tablespoons water
For the Chocolate Glaze:
- 100g milk chocolate (or cooking chocolate)
- 50 ml heavy cream
- 50g butter
Instructions:
For the Cake: Start by beating the egg yolks with sugar until light and fluffy, making sure the mixture turns pale and airy. Add oil and milk, then mix well. Sift together the flour, cocoa powder, and baking powder, and slowly add them to the egg mixture, stirring until combined.
Prepare a baking pan (about 34x24 cm) by greasing it with oil and dusting with flour. Pour the batter into the pan, spreading it evenly, and bake in a preheated oven at 170°C for about 10-12 minutes, or until the cake is fully baked. (Check your oven for accuracy.)
For the Meringue Topping: While the cake bakes, make the meringue. Beat the egg whites until they begin to form soft peaks, then add sugar a spoonful at a time, continuing to beat until stiff peaks form.
In a separate pan, combine 6 tablespoons of sugar and 2 tablespoons of water, stirring together. Bring it to a boil, and let it simmer for exactly 10 seconds. Remove from the heat and allow to cool slightly.
Switch on your mixer again and slowly drizzle the warm syrup into the meringue mixture, continuing to beat. Spread the meringue evenly over the baked cake, applying it in two layers. Place the cake in the oven at 150°C for about 5 minutes to set the meringue until it forms a light crust.
For the Chocolate Glaze: Melt the chocolate with heavy cream on low heat, stirring until smooth. Remove from heat and stir in butter until completely combined. Pour the glaze over the cake, smoothing it out with a spatula or knife.
Finishing Touches: Allow the cake to cool slightly before cutting. Use a knife dipped in hot water, drying it between cuts to achieve clean, smooth slices. The cake is ready to be enjoyed, but be warned—it’s hard to resist!
This Munchmallow cake is soft, sweet, and decadent, with layers of meringue and a smooth chocolate finish. Perfect for a treat at any time of day, it’s sure to be a favorite at your next gathering.
