Meringue Swirled Chocolate Cake Recipes

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.

CHOCOLATE MERINGUE CAKE

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.