• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Bake Offs
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Widget Area

    • Facebook
    • Instagram
    • Pinterest
The Pancake Princess

The Pancake Princess

A baking blog curating internet recipes.

You're here: Home > Recipes

BAKING BROADWAY: Hadestown Flourless Chocolate Aquafaba Meringue Cake

by erika 8 Comments

JUMP TO RECIPE PRINT RECIPE

Here’s the second installment in the Baking Broadway series! Since Broadway is currently closed until early June, I’m partnering with Broadway Roulette to bring you Baking Broadway, a mini baking series to bring Broadway to your kitchen while we’re all social distancing.

Hadestown is a modern take on the story of Orpheus and Eurydice set in a New Orleans-esque company town. You know, the tale where Eurydice ends up in hell and Orpheus has a chance to lead her out (under the condition from Hades that he can’t turn around to see if she’s following) and they almost make it but then he turns around at the last second, condemning her to stay in hell forever? That story.

In an ode to the “Way Down Hadestown” and in the face of current flour shortages, here is a “way down underground chocolate cake with an earth-bound meringue.”

Aka a flourless chocolate cake with an aquafaba chocolate meringue! I was heavily inspired by Buttermilk by Sam’s chocolate meringue cake, but wanted to try this out with several changes:

  • Aquafaba meringue: After several failed attempts baking the meringue (which turned it into a sad puddle), I went back to my broiled version that I used on this lemon meringue pie. This works beautifully to preserve the marshmallow fluff-esque texture but also dry out/toast the top of the meringue slightly.
  • 3-ingredient flourless chocolate cake: to streamline the process, the base is a scaled down version of Gimme Some Oven’s very simple recipe!
  • Small batch: I scaled down the whole recipe to fit in a standard loaf pan. This recipe is quite rich!

More notes on baking with aquafaba below!

What is aquafaba?

Aquafaba is the brine from a can of beans. You can also use the liquid from cooking a pot of beans from scratch, though I’ve never tried this. If you are just starting out, I recommend using canned aquafaba (look for BPA-free lining) for better consistency.

Chickpea brine is the most popular aquafaba that I’ve seen used, but you can use the liquid from pretty much any white bean (I’ve also used butter bean aquafaba) or even kidney beans or black beans. If you are making a meringue, I would recommend using aquafaba from a can of white beans. I would only use black bean or kidney bean aquafaba if I was using it in a chocolate-based recipe like brownies.

Something about the starchiness/protein present in aquafaba allows it to act as an egg replacer in many vegan recipes, and it works miraculously well as a vegan meringue!

I’ve also used plain aquafaba as an egg replacer in cookie recipes and sometimes as a half/half replacement in quickbread recipes (I avoid using it 100% in bread recipes because it doesn’t always provide as much rise and structure as eggs. Though I’ve never tried whipping it into a meringue and adding it as a foam to a bread recipe, which may work better.

How to make aquafaba meringue

You’ll only need three ingredients:

  • Aquafaba: ideally from a can of low-sodium chickpeas or white beans. Regular sodium will work, but if you’re sensitive to salt, I would go with low-sodium.
  • Cream of tartar: I’ve tried making aquafaba meringue without cream of tartar and it’s been very hit or miss. It’s worth sourcing to ensure your meringue will work–check out this ATK article for an awesome illustration of the stabilizing properties of cream of tartar.
  • Granulated sugar: for body and sweetness.
  • Vanilla extract: optional, but delicious! You can use any flavoring here that you like.

For aquafaba that will reliably whip into beautiful peaks:

  • Reduce the aquafaba beforehand: Reducing aquafaba by approximately half and then chilling fully before using has always yielded the best and most reliable results for me.
  • Use fully chilled aquafaba: I’ve tried using chilled and room temperature aquafaba and chilled always whips faster and yields the most reliable results whereas room temperature can be hit or miss.

What does aquafaba meringue taste like?

Although aquafaba out of the can may have a bean-y scent, this final taste is nearly undetectable.

The texture of this meringue is quite soft and fluffy, almost like marshmallow fluff. If you use full-sodium aquafaba, the meringue will be fairly salty, with a subtle briny undertone that I think pairs well with a hint of vanilla and bittersweet chocolate.

While it’s possible to bake aquafaba meringues into a hard and crispy texture, in this recipe I went with broiling the meringue to dry out/crisp the top a bit.

What’s the best brand of chickpeas (or beans) to use?

I typically use Simple Truth Organic (STO) chickpeas, which consistently yield about 3/4 cup of aquafaba. I recently tried using aquafaba from a can of STO butter beans, which also worked well. I also tried a can of off-brand chickpeas, which yielded a thicker aquafaba and much less volume than STO. I used the same reducing/chilling techniques and they all worked fine!

In general, I recommend sticking to chickpeas that are low-sodium, organic and with BPA-free can linings.

Flourless chocolate cake with aquafaba meringue
PRINT PIN
5 from 1 vote

Aquafaba meringue flourless chocolate cake

A decadent flourless chocolate cake topped with a cloud-like soft meringue swirl made from aquafaba!

Ingredients

Chocolate aquafaba meringue

  • 3 oz aquafaba (about 6 tablespoons)
  • 1/8 tsp cream of tartar
  • 1/8 tsp vanilla extract (optional)
  • 4 tbsp sugar
  • 1 tbsp cocoa powder

Flourless chocolate cake

  • 4 tbsp unsalted butter, sliced into pieces
  • 4 oz semisweet or bittersweet chocolate chips (or chopped chocolate)
  • 2 large eggs

Instructions

  • Ideally the night before: place the aquafaba in a small pan over high heat and let it boil, uncovered, until reduced by about half (to 1.5 oz or about 3 tablespoons). Set aside and refrigerate for at least four hours or overnight.
  • To make the cake, preheat oven to 350 degrees.
    Melt together the butter and chocolate in a microwave safe container for 30 seconds. Stir and microwave for another 30 seconds. Stir until the mixture is smooth and set aside to cool. Use this time to prep your loaf pan: line it with parchment paper and grease well.
  • Meanwhile, whip the eggs on high speed until doubled in size, about 5 minutes. Once chocolate mixture has cooled a bit, fold in a third of the whipped eggs. Fold the rest of the eggs in a third at a time until mixture is homogenous and light.
  • Pour mixture into your prepared pan and bake for 20 minutes, or until top is matte and cake is set, but still soft.
  • Remove the cake from the pan and let cool in the parchment on a rack until room temperature (at least 30 minutes), then refrigerate if time permits.
  • While cake is cooling, add the chilled aquafaba, cream of tartar, and vanilla to a stand mixer with a whisk attachment. Whip on high until very foamy and approaching soft peaks. Add sugar one tablespoon at a time until aquafaba turns glossy, voluminous and soft peaks. Fold in the cocoa powder with a spatula until you reach desired marbled effect.
  • Preheat the broiler to 475 degrees F. Make sure the cake is no longer hot (to prevent melting the aquafaba). Dollop the meringue over the top. Broil for 1-2 minutes, until it starts to turn golden on top. Meringue will feel slightly dry to the touch where torched by the broiler.
  • Serve at room temperature or chilled. Store in the fridge. Meringue may deflate slightly in the fridge, but still hold up for at least a few days!

Notes

Chocolate cake is scaled down from Gimme Some Oven!
Chocolate aquafaba meringue scaled down from my lemon meringue pie.
 

Did you try this recipe?

Tag @thepancakeprincess on Instagram!

FacebookTweetPin41

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sam

    April 27, 2020 at 8:29 pm

    This is fantastic Erika, I love that swirled top!

    Reply
    • erika

      May 6, 2020 at 4:54 pm

      Thank you Sam!!!! <33333

      Reply
  2. Kelcy

    April 22, 2020 at 12:26 am

    This looks amazing! If I were to adapt it to egg whites for the meringue would you recommend 6tbsp of egg whites or should I just halve another recipe to scale down? I love love love that you did this in a loaf pan, perfect for my quarantined fam tomorrow!

    Reply
    • erika

      April 23, 2020 at 2:36 pm

      Hi Kelcy, sorry I just saw this! You could definitely use Buttermilk by Sam’s recipe instead, which uses egg whites: https://www.buttermilkbysam.com/blog/2020/1/28/chocolate-meringue-cake (depending on how much meringue you like, you might want to scale this down by 2/3). Also, her recipe calls for actually baking the meringue instead of broiling it–so I would follow her recipe there. No need to let the cake cool before topping it with meringue in this case! And so happy to hear the loaf pan is the perfect size for your family–quarantine size is what I was going for!

      Reply
  3. Katerina

    April 22, 2020 at 12:05 am

    5 stars
    You had me at chocolate and meringue! What wonderful textures and flavours you have here – and I love that the cake is flourless!

    Reply
    • erika

      April 23, 2020 at 2:37 pm

      Thanks Katerina! All thanks to Buttermilk by Sam for the incredible inspo 🙂

      Reply

Primary Sidebar

Baking recipe curator and tester.

I’m here to give you confidence that you are finding the recipe that’s right for you.

I test recipes side-by-side and use a data-driven approach to analyze and rank the “best” recipes and put it all together for you.

Get to know me.

  • Email
  • Facebook
  • Instagram
  • Pinterest

Subscribe to get the latest

Popular Now:

best lemon poppy seed muffin bake off Best Lemon Poppy Seed Muffin Bake Off
Gingerbread Coffee Cake
Best Gingerbread Cookie Bake Off
Campfire Crunch Cookies
nine slices pecan pie Best Pecan Pie Bake Off
Best Parker House Roll Bake Off // The Pancake Princess Best Parker House Roll Bake Off
Sara Cornelius’ Pureed Zucchini Bread
Best Coffee Cake Bake Off // The Pancake Princess Best Coffee Cake Bake Off

Instagram

Best lemon poppy seed muffin bake off is live!! Li Best lemon poppy seed muffin bake off is live!! Link in profile and tap the photo to see all the participating recipes/bloggers 🎊🎊

I always love to hear your guesses—based on looks alone, who do you think won?! 

And excitingly there is a bonus recipe at the end! I love lemon poppy so much that when a certain blogger I love (ahem @ful.filled) reached out with her intriguing looking recipe after the fact, I immediately tried it and reported my thoughts at the end of the post 💕
#pancakeprincessbakeoff #muffins #lemonpoppyseed #bakeoff
New year, new profile pic surrounded by cookies ✨

For those of you who like to plan, here’s a very tentative guide to what I’m envisioning for this year’s bake offs (if the world doesn’t blow up). Thank you, as always, for your constant enthusiasm and support for the bake offs! 💕💕💕 

🍪Jan: lemon poppy muffins, Levain choc/pb cookies?
🍪 Feb: cream cheese kolaches, loft house copycat cookies, flourless chocolate cake?
🍪 March: carrot cake
🍪 April: liege waffles??
🍪 May: tres leches
🍪 June: key lime pie 
🍪 July: tiramisu
🍪 August: oatmeal cookies
🍪 Sept: doughnuts 
🍪 Oct: shortbread?
🍪 Nov: Mac n cheese 
🍪 Dec: ginger molasses or chocolate crinkle cookies

Photo credit: @juliejulez.jpg 👹💕
{HOUSTON GIVEAWAY} Hi friends! If you’ve been f {HOUSTON GIVEAWAY}

Hi friends! If you’ve been following me for a little bit, hopefully you know how obsessed I am with @happyearthcompost and their mission to make composting more accessible and easy for the Houston community! Here is just a sneak peek of all the eggshells and lemon peels from the lemon poppy seed muffin bake off that are going straight into my Happy Earth compost bucket instead of the trash 🎊

I’m thrilled to be partnering with @happyearthcompost to do a giveaway for one lucky winner! Here are the deets:

🌱 you will win 2 free months of monthly pick ups from @happyearthcompost! You’ll get a little counter top bin (pictured here) and a larger bucket to keep outside (in the second pic)
🌱 must be located in Houston or Bryan/College Station to win
🌱 to enter, just make sure you’re following me and @happyearthcompost and tag a friend in the comments! Each comment is a separate entry
🌱 giveaway will close this Saturday (1/16) at midnight! GOOD LUCK!!!
Thankful for another year of bake offs with you gu Thankful for another year of bake offs with you guys! Loving the appreciation for the coffee cake, blueberry muffin, pecan pie, gingerbread and Levain cookie bake offs (more Levain to come in 2021 hopefully!) 🎊💕

While on vacation, I’ve scraped a lot of recipes for future bake offs (thanks to your help) and I feel refreshed and ready to get back to baking ASAP! On the list for 2021 bake offs: carrot cake, oatmeal cookies, copycat lofthouse cookies, Levain chocolate pb cookies, shortbread, lemon poppyseed muffins, etc. Let me know if there’s anything else you’re dying to see in the comments!

THANK YOU for all of your support, your kind comments, your reviewing of different recipes and your spreading of joy through baked goods this past year. Thanks to my tasters for their critical tasting and hilarious comments. Can’t wait to do it all over again next year 💕
Gingerbread bake off is up! Commence all the ginge Gingerbread bake off is up! Commence all the gingerbread baking!! 🎄🎄🎄

Tap the pic to see all participating recipes and tell me which one looks the best or which recipes you’re most excited to try!! You really can’t go wrong with any of them 🎊🎊🎊 and if you’re planning on baking any other holiday cookies this weekend, gimme the deets on what you’re making! I need more inspo for my cookie boxes 🍪🍪🍪 #pancakeprincessbakeoff
@THEPANCAKEPRINCESS

Footer

Back to Top
Bake Offs
Recipes
Travel
About
Work With Me

Subscribe to get the latest:

  • Email
  • Facebook
  • Instagram
  • Pinterest

Recent Posts

  • Best Lemon Poppy Seed Muffin Bake Off
  • Gingerbread Coffee Cake
  • Best Gingerbread Cookie Bake Off
  • Campfire Crunch Cookies
  • Best Pecan Pie Bake Off

Privacy Policy and Terms of Service · © Pancake Princess · Site by Meyne