Chocolate Meringue Layer Cake Recipes

CHOCOLATE MERINGUE LAYER CAKE

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

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.

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
• Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
• While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
• Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
• In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
• In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
• For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
• To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

MERINGUE-SWIRLED CHOCOLATE CAKE

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.

UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE

Steps:

• The day before assembling the cake, make the meringue layers. Cut out TWO-11-inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
• Preheat the oven to 250°F Fold the rim of the baking circles slightly upward.
• In a large bowl, beat the egg whites, cream of tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few Tablespoons at a time, beating until the mixture is stiff and glossy. To make superfine sugar blend in the blender until it is superfine.
• Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry, 1 hour.
• Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
• The next day, preheat the oven to 350°F Line the bottom a 10-inch sprinform pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
• To make the walnut chocolate layer, in a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
• With clean, dry beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
• Fold in the bread crumbs, coffee, and lemon juice.
• Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300°F and bake until the cake tester comes out clean, another 20 to 25 minutes.
• When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
• Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
• Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with 1/2 cup of the red currant preserves and then with one-third of the coffee-flavored cream. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. Place the walnut-chocolate layer, preserves side down, on top of the cream filling.
• You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, walnut-chocolate.
• For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
• Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake for at least 1 hour before serving. Serves 12.

CHOCOLATE MERINGUE TORTE

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.