White Chocolate Meringue Cake Recipes

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CHOCOLATE AND HAZELNUT MERINGUE CAKE



Chocolate and Hazelnut Meringue Cake image

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

10 tablespoons unsalted butter, plus more for pan
1 cup hazelnuts
All-purpose flour, for pan
3/4 cup firmly packed light-brown sugar
6 large whole eggs, separated
4 large egg whites
12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped
1 tablespoon pure vanilla extract
1 tablespoon rum, optional
Pinch of salt
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1 cup superfine sugar

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 MERINGUE FROSTING



Chocolate Meringue Frosting image

This is a creamy chocolate frosting with flecks of hard chocolate.

Provided by Syd

Categories     Desserts     Frostings and Icings     Chocolate

Yield 20

Number Of Ingredients 5

2 cups butter
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
12 (1 ounce) squares semi-sweet chocolate
Calories289.3 calories
Carbohydrate19.7 g
Cholesterol48.8 mg
Fat23.8 g
Fiber1.2 g
Protein2.1 g
SaturatedFat14.7 g
Sodium141.9 mg
Sugar18.5 g

Steps:

  • Cream the butter until light and fluffy.
  • In a large bowl, beat the egg whites to soft peaks. Add the sugar gradually to the egg whites, beating all the while. Add in the whipped butter. The frosting may clump at this point if the butter is at all chilled. Don't worry, it just means that the frosting will require more beating. Beat until smooth.
  • Melt the chocolate in a double boiler or the microwave. Cool slightly; the chocolate should still be fairly warm. Beat into the butter frosting.

CHOCOLATE MERINGUE TORTE



Chocolate Meringue Torte image

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 21

4 large egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2/3 cup confectioners' sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
CAKE:
1/4 cup butter, softened
1 cup sugar
1 large egg
1 large egg white
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup water
2-1/2 cups reduced-fat whipped topping
1 tablespoon toffee bits or almond brickle chips
1/2 ounce semisweet chocolate, shaved
Calories 362 calories
Fat9g fat (6g saturated fat)
Cholesterol37mg cholesterol
Sodium225mg sodium
Carbohydrate65g carbohydrate (0 sugars
Fiber3g fiber)
Protein6g protein.

Steps:

  • Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

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.

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