Gluten Free Mini
Chocolate Meringue Cake Recipe

Savor the Moment with Our Mindfully Crafted Gluten-Free Mini Chocolate Meringue Cake - A Delight for All Senses. Discover It Now!

Introduction

Welcome to a delightful journey of healthier baking with our Gluten-Free Mini Chocolate Meringue Cake Recipe. If you're looking to satisfy your sweet cravings guilt-free while exploring new tastes, you're in for a treat.

The Batter:
Our journey begins with a batter that's simple yet full of flavor. We start by cracking open two eggs, adding ground almonds for a nutty richness, and a touch of cocoa powder for that irresistible chocolatey goodness. Natural sweetness comes from dates, but if you're watching your carbs, erythritol is a great alternative. The batter is elevated with phosphate-free baking powder and a dash of grass-fed butter or coconut fats, ensuring a perfect texture.

The Meringue Cream:
Now, let's talk about the star of our show – the meringue cream. It's a blend of egg whites, a pinch of salt, fresh raspberries, and more dates (or erythritol if you prefer zero carbs). This luscious cream is the perfect companion to our chocolatey base, adding a sweet and fruity contrast that's both indulgent and mindful.

Bringing it Together:
After preparing the batter and meringue cream, we assemble our mini cakes and bake them to perfection. Once cooled, these little delights are ready to be enjoyed. Don't forget to top them with fresh raspberries for that final touch of sweetness and freshness.

Join us in the kitchen as we create these guilt-free Gluten-Free Mini Chocolate Meringue Cakes. It's a delicious journey into the world of mindful baking that promises to satisfy your cravings while keeping things wholesome and delightful.

Marina of Fit Chick Bakery

Ingredients & Equipment

▷ Ingredients for the batter:

2 x eggs
100 gr. of almonds OR ground almonds
75 - 95 gr. of dates (natural sweetener)
Zero carbs alternative: 15 - 25 gr. of erythritol
25 gr. of cocoa powder
65 gr. of grass-fed butter OR coconut fats
2 tsp. of phosphate-free baking powder

▷ Ingredients for the Meringue cream:

2 egg whites
a pinch of salt
25 - 30 gr. of dates (natural sweetener)
Zero carbs alternative: 5 - 10 gr. of erythritol
8 - 10 raspberries

▷ Equipment:

large bowl
blender
hand-held mixer
small bowl
tablespoon
teaspoon
bain-marie pot
2 mini cake pans
chef's knife

Preparation time: 10 - 20 minutes
Baking time: 30 - 40 minutes at 150ºC / 300ºF (04:13)
Cooling time: 20 minutes

Preparation

▶︎ Step 1: Prepare the batter

1 - crack open 2 eggs into a large bowl (00:06)

2 - beat the eggs (00:15)

3 - add a pinch of salt (00:56)

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3 - add 100 gr. of ground almonds to the large bowl (00:20)

4 - add 25 gr. of cocoa powder (01:03)

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5 - blend 100 - 130 gr. of dates (00:42)

6 - add 3/4th of the blended dates (75 - 95 gr.) to the batter (01:07)

Zero carbs alternative: 15 - 25 gr. of erythritol

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7 - mix all ingredients with a tablespoon (01:18)

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8 - add 2 tsp. of phosphate-free baking powder (01:22)

9 - mix all ingredients (01:26)

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10 - water-bath 65 gr. of butter and add to the batter (01:35)

11 - mix all ingredients (01:49)

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12 - fill two mini cake pans with the batter (02:02)

13 - spread the batter evenly (02:24)

▶︎ Step 2: Prepare the Meringue cream

1 - crack open 2 egg whites and add into a large mixing bowl (02:33)

2 - add a pinch of salt (02:43)

3 - mix all ingredients with a hand-held mixer (02:46)

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4 - add 8 - 10 fresh raspberries (02:53)

5 - add the rest of the dates (25 - 30 gr.) to the cream (03:03)

Zero carbs alternative: 5 - 10 gr. of erythritol

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6 - mix all ingredients with a hand-held mixer (03:10)

▶︎ Step 3: Prepare the mini cakes

1 - add the cream on top of the chocolate cake batter (03:27)

2 - spread the cream evenly (03:50)

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3 - bake the mini cakes for 30 - 40 minutes at 150ºC / 300ºF (04:13)

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4 - Cooling time: 20 minutes before serving.

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5 - NOTE: carefully open the mini cake forms - use a knife to loosen sticky sides and the bottom (04:34)

6 - decorate the mini cakes with fresh raspberries on top (05:22)

Enjoy!

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Released: 23.07.2018 | Updated: 12.09.2023

Nutritional Value

Serving: 1 mini-cake

Calories: Approximately 410-440 kcal
Carbohydrates: Approximately 33-40g
Fat: Approximately 27-29g
Protein: Approximately 10-12g
Sodium: Approximately 280-310mg (may vary based on the baking powder and salt used)
Sugar: Approximately 22-32g (may vary based on the amount of dates or erythritol used)

Download e-book

▶︎ If you want to try more grain-free and sugar-free recipes, download a copy of "25 Grain-free and Sugar-free Baking Recipes" E-book - (FREE PDF download).

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