Chocolate Meringue Cake Recipes

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CHOCOLATE MERINGUE



Chocolate Meringue image

These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.

Provided by wg

Categories     Desserts     Cookies     Meringue Cookies

Time 1h20m

Yield 36

Number Of Ingredients 5

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
  • Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
  • Drop by spoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g

CHOCOLATE MERINGUE CAKE



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)

Steps:

  • 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.
  • CREAM CHEESE FILLING:.
  • 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.
  • GANACHE:.
  • 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.
  • MERINGUES:.
  • 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.
  • TO SERVE THE CAKE:.
  • 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.

CHOCOLATE AND HAZELNUT MERINGUE CAKE



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

Steps:

  • 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.

INDIVIDUAL CHOCOLATE NUT MERINGUE CAKES



Individual Chocolate Nut Meringue Cakes image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

1 recipe nut meringue
8 ounces (1 cup) heavy cream
12 ounces top-quality bittersweet or semisweet chocolate, chopped finely

Steps:

  • Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.
  • Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.
  • Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.

CHOCOLATE MERINGUES



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

Steps:

  • 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 MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 21

4 large egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2/3 cup confectioners' sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
CAKE:
1/4 cup butter, softened
1 cup sugar
1 large egg
1 large egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup water
2-1/2 cups reduced-fat whipped topping
1 tablespoon toffee bits or almond brickle chips
1/2 ounce semisweet chocolate, shaved

Steps:

  • Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE CAKE WITH SNOWY MERINGUE



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

Steps:

  • 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.

MERINGUE-CRUSTED CHOCOLATE CAKE



Meringue-Crusted Chocolate Cake image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Oscars     Mother's Day     Graduation     Father's Day     Spring     Birthday     Family Reunion     Engagement Party     Party     Bon Appétit     Small Plates

Yield Makes 10-12 servings

Number Of Ingredients 10

1 2/3 cups cake flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups plus 3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, separated
1 large egg
1 cup buttermilk
1 cup miniature semisweet chocolate chips (about 6 ounces)

Steps:

  • Preheat oven to 325°F. Generously butter 9-inch-diameter springform pan with 2 3/4-inch-high sides; dust with flour. Sift first 4 ingredients into small bowl. Using electric mixer, beat 1 1/3 cups sugar, butter, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with buttermilk in 3 additions each. Mix in chocolate chips.
  • Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff glossy peaks form, about 5 minutes. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan. Spoon batter into meringue-lined pan; top with remaining meringue. Using tip of knife, swirl top meringue and some of chocolate batter together.
  • Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes. Cool 10 minutes on rack. Cut around pan sides; release pan sides. Cool completely.

MERINGUE-SWIRLED CHOCOLATE CAKE



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

Steps:

  • 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.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 0 g

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CHOCOLATE MERINGUE CAKE RECIPE | MYRECIPES

From myrecipes.com
Servings 1
Published 2009-08-24
  • 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.
  • Combine buttermilk and vanilla. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  • Bake at 350° for 19 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
  • Spread Cream Cheese Filling between layers. Spread Ganache on top and sides of cake, reserving 1/2 cup ganache. Mound Meringues on top of cake. Drizzle meringues with reserved ganache.
  • 8" Cake Variation: For 8" cake layers, bake layers 22 minutes or until a wooden pick inserted in center comes out clean.
  • Storage Tip: Refrigerate leftover cake without meringues. Store meringues in an airtight container at room temperature.
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From whiskingwolf.com


FLOURLESS CHOCOLATE MERINGUE CAKE RECIPE
2022-02-02 Remove the bowl from the mixer stand. Add the cocoa powder and half of the hazelnuts to the meringue. Fold the mixture together until mostly combined, about 3 to 4 folds. Add the remaining hazelnuts and fold together 2 to 3 more times. The mixture should be mostly combined, but does not need to be uniform.
From thespruceeats.com


CHOCOLATE SWISS MERINGUE BUTTERCREAM | CREATED BY DIANE
2022-05-15 Instructions. In a double boiler, over high heat bring egg whites and sugar to160°. (A double boiler is when you have a pan of boiling water with a bowl on top without the water touching it to gently cook the item inside, in this case, egg whites and sugar) Stir or whisk until the mixture reaches 160°.
From createdby-diane.com


DELICIOUS CHOCOLATE CHRISTMAS MERINGUE CAKE RECIPE ...
2020-12-14 0:00 / 3:50 •. Live. •. Twisted Mon, December 14, 2020 11:45pm URL: Embed: The holiday season is the perfect time for treating yourself, so today we’re showing you how to make a delicious chocolate Christmas meringue cake! Subscribe to Twisted: https://bit.ly/2WyhRzw. Order your copy of Twisted: A Cookbook now https://amzn.to/2PGQpyV.
From pravdany.com


COCOA MERINGUE CAKE | RECIPES - HERSHEYLAND
Heat oven to 325°F. Grease and flour two 9-inch round baking pans. Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended.
From hersheyland.com


CHOCOLATE MERINGUE CAKE RECIPE (PIANO VERSION) - VALYA'S ...
2017-09-29 1. Remove one rectangular sponge cake off the parchment paper and place it onto a cake platter. Add and evenly spread out 3 cups of cream. Place the meringue layer on top of the cream. 2. Spread out another 3 cups of cream onto the second rectangular sponge cake (on the side) and even it out.
From valyastasteofhome.com


RECIPE DETAIL PAGE | LCBO
9. Bake meringue layers for 1 hour or until pale gold and crisp. Turn off oven and leave for 30 minutes. Remove from oven and cool. 10. Place chocolate in a metal bowl over simmering water (basically a homemade double boiler with more space) until melted, about 5 minutes. Remove from heat and let cool to room temperature. 11. Place egg yolks ...
From lcbo.com


CHOCOLATE FRANGELICO CAKE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE MERINGUE BROWNIE CAKE - SUGAR SALT MAGIC
2021-06-03 In a large bowl using a balloon whisk, whisk together ¾ cup caster sugar, all the brown sugar and the 3 whole eggs and vanilla until smooth. Swap to a spatula and mix through the melted chocolate and butter. Sift the flour, baking powder, cocoa and salt straight over the top of the mixture and mix well with the spatula.
From sugarsaltmagic.com


CHOCOLATE MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES ...
2020-04-15 Increase heat to medium-high and allow to come to a boil, stirring occasionally. Cook for two minutes over low heat, stirring occasionally. Remove from heat and allow the raspberry sauce to cool completely. Once the cakes are cool, make the Meringue Layers: Adjust oven rack to middle position and preheat oven to 250°F.
From seriouseats.com


HOW TO MAKE CHOCOLATE MERINGUE CAKE | FOOD & WINE
2016-09-16 Pipe the remaining meringue onto parchment-lined sheets in long sticks, about an inch apart. 5. Cut the meringue sticks. Use a sharp knife to create 1 1/2- to 2-inch pieces for decorating the cake ...
From foodandwine.com


CHOCOLATE MERINGUE CAKE RECIPE | EAT SMARTER USA
The Chocolate Meringue Cake recipe out of our category tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


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