CHOCOLATE MERINGUE LAYER CAKE
This Chocolate Meringue Layer Cake from Gemma Stafford's first cookbook, Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere is made up of 2, 10-inch round layers of light and crunchy chocolate meringue, with a layers of creamy chocolate mousse and whipped cream in between. Then it's delicately topped off with some more whipped cream and chocolate shavings. It is the perfect combination of crunchy and creamy textures in every single chocolatey bite!
Provided by Jennifer
Categories Cake
Time 5h
Number Of Ingredients 10
Steps:
- chocolate meringue layer cake
- Preheat the oven to 275ºF (135ºC). Line two cookie sheets with parchment paper.
- Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, bet the egg whites on low speed for 2 minutes, until bubbles start to form.
- Increase the speed to medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
- Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
- Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
- Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
- Bake for 1 to 1 1/4 hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
- Meanwhile, whip the cream until stiff peaks form. Refrigerate until ready to assemble the cake.
CHOCOLATE AND HAZELNUT MERINGUE CAKE
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
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.
CHOCOLATE CAKE WITH SNOWY MERINGUE
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
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.
CHOCOLATE MERINGUE
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
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
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
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 MERINGUE GATEAU
This recipe is from Coles Autumn Magazine 2010. The cost per serve is AU$3.00. Make-ahead tip: You can make the Candied Oranges up to 3 days in advance. Store on a sheet of non-stick baking paper, in a single layer, in an airtight container.
Provided by AlisVolatPropriis
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 150°C or 130°C fan. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
- Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Beat in vanilla. Sift cocoa over meringue and gently fold through until evenly combined.
- Spread meringue onto the trays within pencil lines. Sprinkle almonds onto the meringue. Bake for 45 minutes, swapping trays from top to bottom shelf halfway through.Turn off oven, prop the door ajar and leave to cool completely.
- Meanwhile, to make Candied Oranges: Cut orange into 5mm slices. Combine water and sugar in a wide frying pan and stir over low heat, without boiling, until sugar has dissolved. Add orange slices and bring to the boil. Reduce heat slightly and cook at a gentle boil for 20 minutes. Turn off heat, and, using tongs, transfer each slice to a wire rack to cool.
- Beat cream until soft peaks form. Set 1/3 of cream aside, and beat orange rind briefly into the larger portion, unti1just combined.
- To assemble, spread orange cream over two of the meringues. Stack on a serving plate. Spread plain cream on remaining meringue, and place on top. Halve orange slices and arrange into cream. Run a vegetable peeler down long side of chocolate bar to make curls, quantity to taste, and put on top with Easter eggs.
Nutrition Facts : Calories 751, Fat 44.7, SaturatedFat 25.6, Cholesterol 113.2, Sodium 123.2, Carbohydrate 88.6, Fiber 5, Sugar 77.4, Protein 10.3
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CHOCOLATE MERINGUE GATEAU | FOOD&WINE IRELAND
From foodandwine.ie
Servings 6Total Time 1 hr
- Mark 2 x 19cm circles on parchment paper. Check that the bowl is dry, spotlessly clean and free of grease. Put the egg whites into the bowl and add 110g sieved icing sugar all at once; whisk for about 10 minutes until the mixture forms stiff, dry peaks. Sift together the cocoa and the remaining 15g sieved icing sugar and fold in very gently. Spread into circles with a palette knife and bake immediately in the oven for 45 minutes or until just crisp. Leave to cool completely then peel off the paper.
- Meanwhile, very gently melt the chocolate with the rum and 1 tablespoon of cream, or in a bowl over simmering water. Cool and add 2 tablespoons of whipped cream into the chocolate. Mix well, then fold that into the remaining softly whipped cream; don’t stir too much or it may curdle.
- To make the chocolate wafers, melt the chocolate in a bowl over barely simmering water. Stir until quite smooth. Spread on a non-stick baking mat or heavy baking tray. Put into a cold place until stiff enough to cut into square or diamond shapes.
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