Molotof Cake

Molotof cake is a Portuguese meringue dessert made with egg whites and sugar. This two-ingredient cloud cake bakes in a water bath and has an airy center beneath a glossy caramel coating.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 43

Total Time 48

Ingredients

For the caramel

▢ 300 g granulated sugar

For the meringue

▢ 8 medium egg whites at room temperature
▢ 60 g granulated sugar

Instructions

Preheat the fan/convection oven to 150 °C.
Place 300 g granulated sugar in a pan over medium heat. Cook for 5–8 minutes, until the sugar has melted into an amber caramel.
Carefully pour the caramel into a 7½ inch (19 cm) oven-safe glass bowl. Swirl the bowl immediately to coat the bottom and sides, then set it aside.
Place 8 medium egg whites in a completely clean, dry mixing bowl. Beat on medium-low speed until foamy, about 2 minutes.
Gradually add 60 g granulated sugar while beating. Increase to medium-high speed and continue until the meringue is glossy and forms firm peaks that hold their shape.
Spoon the meringue into the caramel-coated bowl and smooth the surface.
Set the bowl inside a deep baking tray. Carefully pour hot water into the tray until it reaches halfway up the outside of the bowl.
Bake the Molotof cake for 35 minutes, until risen and set. A wooden skewer inserted into the meringue should come out without wet meringue on it.
Remove the bowl from the water bath and let the cake cool completely in the bowl. For a firmer texture, refrigerate it in the bowl for 30 minutes after cooling. Run a knife around the edge, place a serving plate over the bowl, and carefully invert to release the cake and caramel.

Notes

Keep the sugar portions separate: The larger amount makes the caramel coating; adding both portions to the egg whites would change the meringue mixture.

Choose a rimmed plate: Caramel flows around the cake when it is unmolded, so a plate with a rim helps contain the sauce.

Choose the serving texture: Serve after cooling for a softer center, or use the refrigerated option when a firmer set is preferred.

Nutrition