Meringue Cake With Chocolate Mousse Filling Recipes

CHOCOLATE MOUSSE MERINGUE CAKE

Steps:

• 1. Preheat oven to slow 150°C. Line four trays with baking paper. Mark 22 cm circles on three trays and draw straight lines, 3 cm apart, on the remaining tray. Place egg whites in large dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating constantly after each addition. Beat 5-10 minutes until thick and glossy and all sugar has dissolved. Gently fold sifted cocoa into meringue mixture. 2. Divide meringue into four portions. Spread three portions onto trays evenly covering marked circles. Place remaining portion in piping bag fitted with a 1 cm plain piping nozzle. Pipe long lines over marked lines. Bake meringues for 45 minutes or until pale and crisp. Check meringue strips occasionally to prevent overcooking. Turn off oven, cool meringues in oven with door ajar. 3. To make filling: Place melted chocolate in bowl, whisk in egg yolks and dissolved coffee and water; beat until smooth. Fold in whipped cream, mix until combined and mixture is firm. Refrigerate until mousse is cold and thick. 4. To assemble: Place one meringue disc on serving plate, spread with one-third of the mousse mixture. Top with another meringue disc, spread with half remaining mousse mixture. Repeat with remaining meringue disc and chocolate mousse. Run knife around edge of meringue cake to spread mousse evenly over edge. Cut or break meringue strips into 5 cm pieces. Pile strips on top of cake and diagonally around outer edge, sticking them to mousse. Dust with extra cocoa. Refrigerate until firm.

CHOCOLATE MERINGUE MOUSSE CAKE

Steps:

• Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
• In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
• In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
• In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
• Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
• Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has been completely mixed in, spoon the mixture into your prepared cake pan.
• Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan. Carefully remove cake from pan and move to a plate.
• Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.

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.

CHOCOLATE MOUSSE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

CHOCOLATE-FILLED MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

MERINGUE CAKE WITH CHOCOLATE MOUSSE FILLING

Steps:

• Preheat oven to 400 deg F/ 200 deg Celsius.
• Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
• Fold in the cornflour and ground hazelnuts (or almond flour).
• Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
• Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
• CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
• Separate the eggs. Add egg yolks and stir until well combined.
• Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
• Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
• Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.