Chocolate Meringue Sponge with Lemon Curd
Chocolate Meringue Sponge with Lemon Curd
Ingredients
For the Flourless Chocolate Sponge
- 6 ounces dark chocolate, 70% cocoa, finely chopped
- 1/2 cup unsalted butter
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Bright Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 1/2 cup unsalted butter, cut into 1/2-inch cubes
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Dust the sides with a little cocoa powder, tapping out any excess.
⏱️ 5 min•🌡️ 350
- 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the chopped dark chocolate and 1/2 cup unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
Once the chocolate mixture has cooled slightly, whisk in the 4 egg yolks, vanilla extract, and 1/4 teaspoon salt until well combined. Set aside.
⏱️ 3 min
- 4
In a large, clean bowl of a stand mixer fitted with the whisk attachment, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. The meringue should be firm and hold its shape.
⏱️ 7 min
- 5
Gently fold about one-third of the meringue into the chocolate mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, taking care not to deflate the mixture. Sift in the 1/4 cup unsweetened cocoa powder over the mixture and gently fold until just combined.
⏱️ 5 min
- 6
Pour the batter into the prepared springform pan and gently smooth the top. Bake for 20-25 minutes, or until the cake is set around the edges but still slightly soft in the center. A skewer inserted into the center should come out with moist crumbs.
⏱️ 25 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool completely in the pan on a wire rack. It will deflate slightly as it cools, which is normal for a flourless cake.
⏱️ 30 min
- 8
While the cake cools, prepare the lemon curd. In a medium saucepan, whisk together the 2 large eggs, 2 large egg yolks, 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
⏱️ 3 min
- 9
Cook the lemon mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat.
⏱️ 7 min
- 10
Add the 1/2 cup cubed unsalted butter to the hot curd, one cube at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
⏱️ 5 min
- 11
Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm.
⏱️ 60 min
- 12
Once the chocolate sponge is completely cool, carefully remove it from the springform pan. Serve slices of the chocolate meringue sponge topped generously with the chilled lemon curd. Garnish with fresh berries or a dusting of cocoa powder, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Meringue Sponge with Lemon Curd
Ingredients
For the Flourless Chocolate Sponge
- 6 ounces dark chocolate, 70% cocoa, finely chopped
- 1/2 cup unsalted butter
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Bright Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 1/2 cup unsalted butter, cut into 1/2-inch cubes
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Dust the sides with a little cocoa powder, tapping out any excess.
⏱️ 5 min•🌡️ 350 - 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the chopped dark chocolate and 1/2 cup unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
⏱️ 5 min - 3
Once the chocolate mixture has cooled slightly, whisk in the 4 egg yolks, vanilla extract, and 1/4 teaspoon salt until well combined. Set aside.
⏱️ 3 min - 4
In a large, clean bowl of a stand mixer fitted with the whisk attachment, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. The meringue should be firm and hold its shape.
⏱️ 7 min - 5
Gently fold about one-third of the meringue into the chocolate mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, taking care not to deflate the mixture. Sift in the 1/4 cup unsweetened cocoa powder over the mixture and gently fold until just combined.
⏱️ 5 min - 6
Pour the batter into the prepared springform pan and gently smooth the top. Bake for 20-25 minutes, or until the cake is set around the edges but still slightly soft in the center. A skewer inserted into the center should come out with moist crumbs.
⏱️ 25 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool completely in the pan on a wire rack. It will deflate slightly as it cools, which is normal for a flourless cake.
⏱️ 30 min - 8
While the cake cools, prepare the lemon curd. In a medium saucepan, whisk together the 2 large eggs, 2 large egg yolks, 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
⏱️ 3 min - 9
Cook the lemon mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat.
⏱️ 7 min - 10
Add the 1/2 cup cubed unsalted butter to the hot curd, one cube at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
⏱️ 5 min - 11
Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm.
⏱️ 60 min - 12
Once the chocolate sponge is completely cool, carefully remove it from the springform pan. Serve slices of the chocolate meringue sponge topped generously with the chilled lemon curd. Garnish with fresh berries or a dusting of cocoa powder, if desired.
⏱️ 5 min