CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
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.
MERINGUE-CRUSTED CHOCOLATE CAKE
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
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.
UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE
This recipe from Western Ukraine is from Christina Nawrocky, a distinguished cook who runs a food column in the Ukrainian woman's weekly in New York. This recipe is from her mother, who left behind a beautiful, handwritten notebook of recipes, which is Christina's most prized family treasure, and which offers a perfect access to a rich and authentic regional cuisine.
Provided by Olha7397
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 359.1, Fat 18.4, SaturatedFat 6.8, Cholesterol 168.2, Sodium 102.7, Carbohydrate 41.5, Fiber 1, Sugar 32.7, Protein 7.8
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 MERINGUES
From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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
LAVISH CHOCOLATE MERINGUE CAKE (IMPOSANTNIY CHOKOLIADOVO BILKOVI
I picked this recipe up in the Ukraine. I modified it somewhat in my recipes but this is the original recipe. I usually add Almond extract to the Meringue layer, in the fillings I used Kirstvasser (gives a little cherry flavor, and Instead of the Chocolate icing I coated it with whipped cream and festooned Strawberries all over.
Provided by Witch Doctor
Categories Dessert
Time 2h
Yield 1 Cake
Number Of Ingredients 19
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 degrees 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.
- Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry. About 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 degrees F. Line the bottom of a 10 inch spring form 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 degrees F and bake until a 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 ½ 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 at least 1 hour before serving.
Nutrition Facts : Calories 4308.6, Fat 220.6, SaturatedFat 81.1, Cholesterol 2018.1, Sodium 1232.5, Carbohydrate 497.7, Fiber 11.6, Sugar 392.4, Protein 93.6
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