Meringue Swirled Chocolate Cake Recipes

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CHOCOLATE CAKE WITH SNOWY MERINGUE



Chocolate Cake with Snowy Meringue image

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

1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
8 ounces best-quality bittersweet chocolate, coarsely chopped
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup low-fat buttermilk
1 1/2 teaspoons pure vanilla extract
6 large eggs, lightly beaten
3 cups heavy cream
1 3/4 pounds best-quality semisweet chocolate, coarsely chopped
2 cups blanched almonds, toasted, coarsely chopped
2 cups heavy cream
1 pound best-quality semisweet chocolate, coarsely chopped
4 large egg whites
1 cups sugar

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.

MERINGUE-SWIRLED CHOCOLATE CAKE



Meringue-Swirled Chocolate Cake image

Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and eggs that's perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 4

1 package Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3 egg whites
3/4 cup sugar

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.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 0 g

MERINGUE-CRUSTED CHOCOLATE CAKE



Meringue-Crusted Chocolate Cake image

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

1 2/3 cups cake flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups plus 3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, separated
1 large egg
1 cup buttermilk
1 cup miniature semisweet chocolate chips (about 6 ounces)

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.

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