Chocolate Meringue Cake "Winter Mood"

Ingredients:

Cake

• 3 eggs
• 1.5 cups granulated sugar plus 1 tbsp.
• 2 and 1/4 cups premium flour
• 1/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 cup cocoa powder plus 1 tbsp.
• 2 tsp instant coffee, optional
• 0.5 tsp salt
• 1 and 1/4 tbsp. mayonnaise
• 1 and 1/3 cups hot water
• Special equipment: 2 round 9-inch baking pans, 1 metal spatula (preferably offset), 1 digital thermometer

Meringue

• 2 egg whites
• 1/4 tsp cream of tartar
• 1 and 1/3 cups granulated sugar
• 1 tbsp corn syrup
• 0.5 tsp vanilla
• 115 g dark chocolate, for shavings

Preparation:

1. Preheat oven to 350°F (175°C). Line the bottoms of the pans with parchment paper and coat the sides and bottoms thoroughly with cooking spray (or a little butter).
2. Preparing the cake layersIn the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on high speed until light and fluffy and lemon-colored, 5 to 8 minutes.
3. Meanwhile, in a medium bowl, combine the flour, baking powder, baking soda, cocoa powder (sifted through a sieve over the other ingredients), coffee, and salt. Stir in the mayonnaise, gently whisk in the hot water, and then fold in the egg-sugar mixture until smooth.
4. Stir until all ingredients are thoroughly combined. Pour half the batter into each prepared pan. Place the pans in the center of the oven and bake for 20-25 minutes. Check that the skins are cooked through in the center. Remove from the oven and let cool.
5. Prepare a double boiler for pasteurizing the egg whites by placing a large, fairly deep pan half-filled with water on the stove. Heat the water to a gentle simmer, then turn off the heat.
6. Meringue: Meanwhile, in a clean metal bowl, add the egg whites, sugar, cream of tartar, 5 tablespoons of water, and corn syrup. Whisk until combined. Place the metal bowl over a double boiler and (without turning on the stove) beat the whites with a whisk or mixer until fluffy and heated to 140°F (60°C). It's crucial to whisk the egg whites continuously, so check the temperature periodically with a thermometer. Holding the thermometer and whisking at the same time can be quite challenging.When the egg whites reach 60°C (140°F), remove the bowl from the water bath. Stir in the vanilla extract and beat for another 1-2 minutes to cool the mixture slightly. Cover with plastic wrap until ready to assemble the cake.
7. Assembling the cakeCarefully invert the cake pans onto a flat surface. Finely grate some chocolate onto the first cake layer. Then, spread about 1/3 of the glaze over the surface of the cake, allowing it to drip down the sides. Place the second cake layer directly above the first and spread the remaining glaze over the top and sides of the cake. Generously grate chocolate onto the top of the cake. These shavings will create a pleasant texture that complements the softness of the cake.