Almond Meringue Chocolate Coffee Layer Cake

This is an indulgent crowd pleaser of a dessert. The layers of meringue and chocolate look so good with the dark and light contrast. A sure fire winner for any dinner party.



Almond Paste
– 200g Ground almonds
– 100g Icing sugar
– 1 x Egg white
– 1 tsp Almond extract
– 50ml Milk

– 7 x Egg whites (250g)
– 350g Caster sugar
– 50g Flaked almonds

Chocolate Custard
– 7 x Egg yolks
– 95g Whipping cream
– 6g Instant coffee
– 40g Dark chocolate (70% cocoa)
– 140g Butter (softened)
– 1 x Gelatine leaf (soaked in cold water)

Special Equipment:
Stand mixer with whisk attachment
Sugar thermometer

Makes 1 layer cake 7x7cm square


Step 1 – The prep
Preheat an oven to 170 degree fan. Cut out 3 sheets of baking paper large enough to draw 2 squares of 9x9cm on each one. Draw 5 squares of 9x9cm on the baking paper.


Step 2 – The paste
In a bowl, mix the all the ingredients, except the milk, for the almond paste and bring together. You should have a pliable ball of almond paste. Set aside until needed.

Step 3 – The whisk
Place the egg whites into a large bowl and whisk in a stand mixer. As the eggs start to form peaks, slowly add in the sugar and whisk to glossy stiff peaks.


Step 4 – The fold
In a bowl, place 250g of the almond paste and mix with the milk to loosen the paste and then beat until smooth. Take a spoon of the meringue and mix it into the paste to loosen further then fold the paste mix into the meringue.

Step 5 – The pipe
Place the meringue into a piping bag and then place 4 small blobs of meringue on each corner of a backing sheet. Place one of the sheets of baking paper onto the stray and press onto the meringue to hold it in place. Pipe out the meringue into the marked out squares. You want each layer to be no more than 1cm deep at max. Bake in the oven for 15 minutes until golden. Repeat until you have piped and baked all 5 layers of meringue. On one layer, scatter over the flaked almonds before you bake it, this will form the top of the cake. Leave aside to cool.

Step 6 – The melt
Place the egg yolks, cream and coffee into a pan and heat to 84 degrees whilst constantly stirring. Do this gently so you don’t end up with scrambled eggs.
Pour the hot custard mix into a bowl and add in the softened butter. Stir to mix in then add in the chocolate (broken into small pieces) and stir to melt in. Finally add in the gelatine and stir to dissolve. Place the custard mix in the fridge for 2 hours to firm up.

Step 7 – The layer
Take one square of meringue and spread a layer of chocolate over it then place another square of meringue on top. Repeat until you have 5 layers of meringue and 4 layers of chocolate, finishing with the almond coated meringue square on top. Place in the freezer.

Step 8 – The trim
When frozen, remove from the freezer and using a sharp knife trim the edges so you have a neat square. Cut this into smaller squares for serving. Place in the fridge to soften until ready to eat.

Step 9 – The serve
Dust each square with cocoa powder when ready to serve and enjoy!


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