Chocolate Meringue Cake Recipes

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Chocolate and Hazelnut Meringue Cake image

This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 13

10 tablespoons unsalted butter, plus more for pan
1 cup hazelnuts
All-purpose flour, for pan
3/4 cup firmly packed light-brown sugar
6 large whole eggs, separated
4 large egg whites
12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped
1 tablespoon pure vanilla extract
1 tablespoon rum, optional
Pinch of salt
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1 cup superfine sugar


  • Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
  • Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
  • Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
  • In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
  • Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
  • Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.


Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted


  • Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.


Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature


  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.


Meringue-Swirled Chocolate Cake image

Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and eggs that's perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 4

1 package Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3 egg whites
3/4 cup sugar
Carbohydrate42 g
Cholesterol55 mg
Fiber0 g
Protein4 g
SaturatedFat2 1/2 g
ServingSize1 Serving
Sodium350 mg
Sugar28 g
TransFat0 g


  • Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
  • Make cake batter as directed on box; set aside. In medium bowl, beat 3 egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  • Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
  • Bake about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered.


Chocolate Cake with Snowy Meringue image

This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
8 ounces best-quality bittersweet chocolate, coarsely chopped
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup low-fat buttermilk
1 1/2 teaspoons pure vanilla extract
6 large eggs, lightly beaten
3 cups heavy cream
1 3/4 pounds best-quality semisweet chocolate, coarsely chopped
2 cups blanched almonds, toasted, coarsely chopped
2 cups heavy cream
1 pound best-quality semisweet chocolate, coarsely chopped
4 large egg whites
1 cups sugar


  • Make the cake layers: Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Whisk flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs, 2 at a time. Add melted chocolate; mix until smooth.
  • Divide batter between prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Let cool on wire racks 15 minutes. Turn out cakes, and remove parchment. Let cool completely on racks.
  • Meanwhile, make the ganache filling: Bring cream to a boil in a medium saucepan over medium-high heat. Pour over chocolate in a heatproof mixer bowl; stir until smooth. Let cool completely. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until mixture reaches a medium stiff consistency, 2 to 5 minutes, checking frequently. If it does not reach this consistency, chill in freezer up to 5 minutes, then continue beating.
  • Assemble cake: Trim rounded tops of cakes flat. Stir together 1 1/2 cups filling and the almonds; spread over one cake layer. Top with second layer, and spread remaining filling over top and sides. Smooth with an offset spatula. Refrigerate until filling is very firm, 1 to 2 hours.
  • Meanwhile, make the ganache glaze: Bring cream to a boil over medium-high heat. Pour over chocolate in a bowl; stir until smooth. Let cool completely.
  • Transfer assembled cake to a wire rack set over a rimmed baking sheet. Pour glaze over cake all at once, using a spatula to push it over edges and down sides. (This must be done in one pour or the coating will have drips.) Refrigerate until set, 45 minutes to 1 1/2 hours.
  • Make the topping: Put egg whites and sugar into a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees, 4 to 5 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, 7 to 10 minutes. Mound meringue on top of cake; swirl decoratively. Serve.


Chocolate Meringue Cake image

Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.

Provided by Sherrybeth

Categories     Dessert

Time 4h

Yield 1 3 layer cake

Number Of Ingredients 20

5 large eggs, separated
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract (or you can use almond(I've tried both)
2 1/2 cups all-purpose flour
1/4 cup dutch process cocoa
2/3 cup pecans, finely chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups sifted powdered sugar
3/4 cup whipping cream
24 ounces semisweet baking chocolate, finely chopped (Ghirdelli)
2 egg whites
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/2 cup sugar
4 ounces semisweet baking chocolate, finely chopped (Ghirdelli)


  • FOR CAKE:.
  • Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
  • In a separate bowl, beat butter at medium speed until creamy.
  • Add sugar and beat well.
  • Add egg yolks, one at a time and beat until well blended after each addition.
  • In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
  • In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
  • Stir in the pecans and mix well.
  • Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
  • Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
  • Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
  • Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
  • Once the cake cools completely, spread this filling between the layers.
  • Bring whipping cream to a simmer in a heavy saucepan over medium heat.
  • Remove from heat and add chocolate, stirring until the chocolate is melted.
  • Cool until ganache becomes a spreading consistency (stirring often).
  • Frost the top and sides of the cake with ganache reserving 1/2 cup.
  • Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
  • Gradually add sugar; beating until soft peaks form and sugar dissolves.
  • Fold in chocolate.
  • Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
  • Transfer to wire racks to cool completely.
  • Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
  • Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
  • TO STORE:.
  • IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.

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Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Step 3 Combine buttermilk and vanilla.

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