Chocolate Meringue Ring Cakes

Name: Chocolate Meringue Ring Cakes (Schoggiringli)
Yield: About 20 individual cakes
Cuisine: Swiss
Ingredients: 5 ounces bittersweet or semisweet chocolate, melted with ¼ cup water and cooled; 4 large egg whites; 3½ ounces unsweetened chocolate, melted and cooled; 2 cups (about 8 ounces) blanched almonds, finely ground in the food processor; 1¼ cups sugar; 5 ounces bittersweet or semisweet chocolate, melted with ¼ cup water and cooled; 5 ounces bittersweet or semisweet chocolate, melted with ¼ cup water and cooled; 20 tablespoons (2½ sticks) unsalted butter, softened; 1 cup sugar; Pinch of salt; 1 cup egg whites (from about 7 large eggs); 1 cup egg whites (from about 7 large eggs)

Schoggiringli

Preparation info

About
20
individual cakes

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

These Swiss chocolate rings are a delicious variation on the standard nut meringue. The addition of unsweetened chocolate makes them a little less sweet, and the crumbly meringue is a perfect complement to the creamy chocolate buttercream filling.

Ingredients

Chocolate Almond Meringue

1 cup egg whites (from about 7 large eggs)
Pinch of salt

Europe
Italy
Switzerland
Mediterranean
Vegetarian
Gluten-free
Cake

Method

Set racks in the upper and lower thirds of the oven and preheat to 300 degrees.
Use a cup or glass that is 3 inches in diameter as a pattern to draw fifteen to twenty 3-inch circles on each piece of parchment paper with a dark pencil. Turn the papers o