Homemade melo cake

Time to prepare 1 hr 45 mins

Difficulty Easy

A heart of melting Italian meringue, a delicious biscuit, all coated in a crunchy chocolate shell… Did you recognize it? And yes, we give you the ultimate homemade Melo cake recipe: it’s even better than the original! All you need are semi-spherical silicone molds and a bit of patience!

Ingredients :

Biscuit :
2 egg yolks
80g soft butter
100g sugar
140g flour
½ packet of baking powder
1 C. c. vanilla extract

Meringue :
3 egg whites
200g sugar
40ml water

Shell :
400g pastry milk chocolate

Preparation :

Preparation 1 hr 30 mins
Cooking 15 mins
Rest 12:20 hours

1

Cookie dough: Whisk the egg yolks with the sugar and vanilla extract until the mixture becomes frothy. Add the butter, mix again then mix in the sifted flour. Finally, knead by hand to obtain a homogeneous dough. Shape the dough into a sausage the diameter of your half spheres. Film it and place it overnight in the refrigerator. Preheat the oven to 170°C. Cut the roll of dough into slices ½ cm thick. Arrange them on a baking sheet and bake for 12 to 15 minutes. Let cool.
2

Chocolate shells: Melt 300 g of chocolate in a bain-marie and coat the silicone molds with it using a brush. Leave to set in the refrigerator then repeat the operation twice to obtain slightly thicker and more solid shells.
3

Meringue: Whisk the egg whites until stiff. Gradually add 40 g of sugar, continuing to beat gently. At the same time, make a syrup by melting 160 g of sugar in water, in a saucepan over high heat. Bring to the boil and stop cooking when the syrup reaches 116°C. Then drizzle the hot syrup over the whipped egg whites, whisking constantly, until you get a shiny, firm meringue.
4

Assembly: Using a pastry bag, fill the chocolate shells with the meringue. Place a cookie on each. Melt the rest of the chocolate in a bain-marie and drop a spoon on each cookie to seal each cake. Keep cool for at least an hour before gently unmolding when ready to serve.

Tips

You can use a cookie cutter to cut your cookies to the exact diameter of your half-spheres. To make it easier for you to handle the silicone plates, remember to put them on a baking sheet, it will be more stable!