Filled with chocolate and butter, this meringue-based cake made with no flour is crunchy on the outside but moist and soft inside. Your sure to fall in love!
Total Time
1hr 5min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1
cup
White Chocolate
•
1/4
cup
Unsweetened Shredded Coconut
•
3
oz
Butter
•
1/2
cup
Granulated Sugar
•
1/2
tsp
Salt
•
5
Eggland's Best Classic Eggs
, separated
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
In a double saucepan melt White Chocolate (1 cup) and Butter (1/3 cup). Let it sit till slightly cool
3.
Fold in the Eggland's Best Classic Eggs (5) one by one, Salt (1/2 tsp), and Unsweetened Shredded Coconut (1/4 cup), stirring constantly.
4.
In a separate clean bowl whip up the egg whites with the Granulated Sugar (1/2 cup), until you get a stiff merengue.
5.
Gently fold in 1/3 of the meringue to the other bowl. Then slowly add the rest. You will get a very airy and fluffy mixture.
6.
Butter a 6-inch springform pan, pour in the mixture, and bake it in the preheated oven for 30-40 minutes.
7.
Remove from the oven and allow it to cool down for 15 minutes. The cake will sink in, this is totally normal, do not panic! Remove the cake from the pan, sprinkle with powdered sugar and decorate with fresh fruit if you fancy.
Nutrition Per Serving
CALORIES
1288
FAT
84.6 g
PROTEIN
22.5 g
CARBS
113.9 g
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