Chocolate Cake with Soft Meringue and Pecans

One thing I need to say about this recipe is that this is the best cake I’ve ever made! It’s extra chocolate, gluten-free and light as air. Although the cake came out pretty different from the original recipe, and I have no clue how could that happened, I just love it!


I’ve baked this Chocolate Cake as a present for my friend’s Birthday, and I can’t describe how much she liked it. You don’t even imagine how many compliments about my cake I had that night. They warmed my heart! Thank you, Helene Dujardin, for the great recipe and continuous inspiration!

My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Chocolate Cake with Soft Meringue and Pecans

  • unsalted butter - 10 tablespoons, plus more for pan (room temperature)
  • light-brown sugar - 3/4 cup, firmly packed
  • large whole eggs - 6, separated
  • best quality bittersweet chocolate - 12 ounces, melted and cooled
  • vanilla extract - 1 teaspoon
  • salt - 1/4 teaspoon
  • egg whites - 4
  • sugar - 3/4 cup
  • chopped pecans - 1/3 cup


  1. Preheat oven to 350 degrees.
  2. Butter a 9-by-3-inch springform pan.
  3. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes.
  4. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary.
  5. Pour in the melted chocolate, vanilla extract, add salt. Beat until combined.
  6. In a medium bowl beat the 6 egg whites on high speed until soft peaks form, about 2 minutes.
  7. Very gently fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.
  8. Meanwhile prepare the meringue. Beat remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form about 8 minutes.
  9. Remove the cake from the oven. Using a spatula spread meringue mixture on top of the cake, sprinkle with chopped pecans. Bake until meringue is lightly browned for 10 minutes.
  10. Then lower the temperature to 300 F and bake 10 more minutes. The meringue should become golden, but still soft, airy and weightless.
  11. Transfer the pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of the pan. Let cool, about 30 minutes, before slicing and serving.

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  • comment-avatar
    awoz November 9, 2013 (7:47 am)

    Looks awesome

  • comment-avatar
    voloshyna December 27, 2013 (1:25 pm)


  • comment-avatar
    kiki February 10, 2014 (1:36 am)

    I cannot understand the recipe say to separate 6 eggs then tp beat the 6 egg white to fold in a third and then the rest in the cake mixture then also say to beat the 4 remaining egg whites for the meringue is this 4 eggs extra
    thank you


    • comment-avatar
      voloshyna February 10, 2014 (5:06 pm)

      hi! yes,6 eggs for the batter and 4 extra egg whites for the meringue. You can find it listed in the ingredients “For the meringue: –
      egg whites – 4; sugar – 3/4 cup; chopped pecans – 1/3 cup”. Thanks Kiki)