Empress Cake

This classic cake features a fluffy meringue base loaded with ground nuts and a rich chocolate custard filling. Known for its intense flavor and nutty texture, it’s a favorite among chocolate lovers and perfect for special occasions.

Ingredients

Meringue Base:

• 12 large egg whites
• 1 1/3 cups granulated sugar
• 1 1/4 cups boiled and finely ground almonds (about 4.5 oz)
• 1 1/4 cups finely ground walnuts or hazelnuts
• 1 tablespoon dry breadcrumbs
• 3 tablespoons all-purpose flour
• Butter and flour for greasing pan

Filling:

• 12 large egg yolks
• 1 cup granulated sugar
• 4 bars (about 4 oz each) semisweet or bittersweet baking chocolate, softened
• 3/4 cup strong brewed black coffee
• 1/2 bar (about 2 oz) chocolate, melted into the hot coffee
• 3/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract (added for richness)

For Garnish:

Chopped walnuts or hazelnuts

Instructions

Prepare the Meringue Base:

1. Beat egg whites until stiff peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and firm.
2. Gently fold in ground almonds, ground walnuts or hazelnuts, dry breadcrumbs, and flour until just combined.
3. Line a 15×9-inch (39×24 cm) baking pan with greased foil or parchment. Spread the batter evenly.
4. Bake at low heat (about 275°F) until firm and dry (about 45–60 minutes). Cool completely.
5. Once cooled, cut the base carefully into three equal rectangular layers (approx. 5×9 inches each).

Make the Filling:

1. In a heatproof bowl over simmering water, whisk egg yolks and sugar until pale and thick (like a custard).
2. Add softened chocolate bars and vanilla extract, stirring constantly until smooth.
3. Slowly add hot brewed coffee mixed with melted chocolate, whisking continuously to combine.
4. Remove from heat and cool slightly.
5. Beat in softened butter until the filling is smooth and creamy.

Layer:

1. Place one meringue layer on your serving plate. Spread a generous amount of filling over it. Repeat for the second and third layers.
2. Use the remaining filling to cover the top and sides of the cake.
3. Sprinkle chopped walnuts or hazelnuts over the cake.
4. Refrigerate for several hours or overnight for best flavor and texture.