Meringue Topped Brownie Cake Recipes

PEPPERMINT-MERINGUE BROWNIE CAKE

Peppermint-Meringue Brownie Cake image

Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Number Of Ingredients 13

Ingredients

Cooking spray
1 stick unsalted butter
8 ounces semisweet chocolate, chopped
1 cup granulated sugar
1/2 teaspoon fine salt
3 large eggs
3/4 cup all-purpose flour (spooned and leveled)
4 ounces semisweet chocolate, chopped
1 tablespoon cornstarch
4 large egg whites
Cream of tartar
1 cup superfine sugar
1/4 teaspoon peppermint extract

Steps:

Make cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted.
Remove bowl from heat and stir until completely melted. Whisk in granulated sugar and salt, then eggs. Gently whisk in flour until smooth (do not overmix). Spread batter in pan and bake 20 minutes.
Meanwhile, make meringue: Combine chocolate and cornstarch. In a large bowl, using a mixer, whisk egg whites and pinch of cream of tartar on high until frothy. With mixer running, slowly add superfine sugar and continue whisking on high until stiff, glossy peaks form, about 6 minutes. Fold in chocolate mixture and peppermint extract.
Spread meringue on top of cake with an offset spatula. Bake until meringue is lightly browned and cracked on top, 25 to 27 minutes more. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge and remove ring. Let cool completely.

Nutrition Facts : Calories 342 g, Fat 17 g, Fiber 11 g, Protein 6 g, SaturatedFat 10 g

MERINGUE TOPPED BROWNIE CAKE

Meringue topped brownie cake image

Two scrumptious desserts combined in one decadent cake that will really steal the show. I sometimes leave out hazelnuts and jam to make it more traditional.

Provided by lauren28052007

Time 1h15m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm (8in) loose- bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.
In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream. Add to the flour, along with the cooled chocolate. Stir until smooth. Divide between the tins.
In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
Spoon the meringue onto one of the brownies, leaving a 3cm (1 1/4in) border. Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool.
Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.

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

Ingredients

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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