Chocolate Sans Rival

Chocolate Sans Rival is one of the most popular dessert in the Philippines. The cake is made up of layers of cashew meringue with French chocolate buttercream frosting.

This is not your regular vanilla sans rival because I added semi -sweet chocolates. The flavours are very rich and delicious.

When making meringue, take your eggs out from the refrigerator at least 30 minutes before separating the egg whites and egg yolks. It is best to use room temperature egg whites as they give greater volume in less time.

Make sure the equipments that you will use , like the bowls, are grease free as this may affect the outcome of the meringue. Do not overbeat the egg whites to avoid it from becoming runny. Go slow from foamy stage then increase the speed to high.

For the frosting, I made French Buttercream. This involves beating the egg yolks while pouring the hot sugar syrup. Butter is added at the end. To add flavor to the frosting, I added semi -sweet chocolates. Melt the chocolate by using a double boiler or microwave for 10-15 seconds interval until it is completely melted. The buttercream should be smooth.

https://youtu.be/QwiRpi8Y-cM

Chocolate Sans Rival

cashew meringue with chocolate buttercream frosting

Meringue

• 2½ cups (12 ounces) cashew nuts

• 2 tbsp cornstarch

• 1 cup sugar

• 7 egg whites (room temperature)

• ½ tsp cream of tartar

• ¼ cup sugar

Chocolate Buttercream

• ½ cup sugar

• ½ cup water

• 7 egg yolks

• 1 lb unsalted butter (softened and divided into squares)

• 2 tsp vanilla extract

• 6 ounces semi-sweet chocolate (melted)

• ¼ cup coarsely chopped cashews (topping)

Meringue

1. Pre heat oven to 275°F. Line the baking tray (18x13) and grease. Set aside.

2. In a blender, place the cashew nuts, sugar and cornstarch. Blend until the nuts are finely ground into a paste. Set aside.

3. In a standing mixer with whisk attachment, beat the egg whites.

4. When its starts to bubble, add the cream of tartar.

5. Slowly, add the sugar. Beat until it is stiff.

6. Gently fold the nut mixture to the egg white mixture.

7. Spread the meringue evenly in the the baking tray.

8. Bake for 50 minutes to 1 hour. Cool. Set aside and prepare the buttercream.

9. Once cooled, divide into 4 parts.

Chocolate Buttercream

1. Beat the egg yolks until light and lemon coloured.

2. Meanwhile, in a saucepan, add sugar and water. Boil until the temperature reaches 230°F (soft boil).

3. Slowly pour the sugar syrup in the egg yolk mixture while beating continuously.  Whip the egg yolk mixture until it the bowl cools.

4. Change to paddle attachment, add the butter bit by bit. Add the rest of the butter only after it is fully combined with the egg yolk mixture.

5. Add vanilla.

6. Add the semi-sweet chocolates and continue to beat.

Assembly

1. Place one of the meringues on a plate. Spread the buttercream.

2. Add the second layer and spread the buttercream. Repeat until the last layer.

3. Spread the buttercream on the top and sides of the cake.

4. Sprinkle coarsely chopped cashews.

5. Chill for at least 4 hours before serving.