How To make Chocolate Meringue Cake
10 oz Semi sweet chocolate
4 oz Unsalted butter
1 c Sugar
8 lg Eggs; separated
1 ds Salt
Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year. Preheat oven to 300 degrees. Generously butter an 8' springform and line the bottom with a circle of buttered wax paper. Melt chocolate and butter together and stir until smooth. Lightly whisk egg yolks, and gradually add chocolate mixture,mixing until blended.Add sugar,stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temp until cool, then gently remove sides of springform and invert onto serving plate or paper lined cookie sheet if freezing.To serve, sprinkle with powdered sugar or frost with jelly and/or whipped cream,or light chocolate glaze. The cake will fall after removal from the oven. Don't worry,you're going to mask it with whipped cream. If you glaze it, do it on the bottom which will be perfect when inverted. This freezes perfectly so it's something you can make well ahead of time. After flash freezing it uncovered on a cookie sheet, wrap it securely. When ready to serve, put it on a serving plate while still frozen,and cover it well so that the condensation formed by defrosting will collect on the wrappings, and not on the cake. PS If a butter substitute is used, I don't guarantee good results. -----
How To make Chocolate Meringue Cake's Videos
Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!
FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here:
For salted caramel frosting, click here:
For chocolate ganache filling, click here:
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Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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How to make chocolate meringue cake recipe
Chocolate Meringue Cake Recipe
This delicious cake is a rich and dense chocolate cake covered with a light hazelnut meringue
Praliné & Chocolate Meringue Cake | wa's Kitchen
There are so many new pastry shops in Paris recently. I tried one of their meringue cake the other day and it was a real pleasure, they call it a Merveille à partager. If you like hazelnut please try it out!
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Ingredients :
for the meringue :
- 40g egg white (or 5g egg white powder + 35ml water)
- 35g sugar
- 1/2 tsp baking powder
- 35g confectioner's sugar
- 90g chocolate for coating
for the mousse :
- 230g heavy cream
- 5g sugar
- 120g chocolate
- 5g cream stabilizer (if your heavy cream is less than 35% fat)
- 5g gelatin sheets
- 80g milk
for the praliné
- 100g hazelnut
- 80g chocolate
- 6g unsalted butter
- 120g heavy cream
for the glaçage
- 30g chocolate
- 20g sugar
- 15g unsweetened cocoa powder
- 120g milk
- 3g gelatin sheets
#moussecake #chocolate #チョコレート
Boccone Dolce Meringue Cake with Chocolate and Berries
This Boccone Dolce Cake has three crunchy meringue layers, chocolate, cream and plenty of berries. Each slice is drizzled with berry syrup. Its the best of everything in one cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Boccone Dolce Cake Ingredients:
►10 egg whites, room temp (about 1⅓ cups + 1 Tbsp of egg whites)
►1¾ cups sugar
►¼ tsp cream of tartar
►¼ tsp salt
►1 cup chocolate chips (milk chocolate or semi-sweet, or both)
►½ lb strawberries
►1-pint raspberries or other berries to decorate
Berry Syrup Ingredients:
►2-4 cups fresh or thawed frozen strawberries
►1-2 Tbsp granulated sugar, or to taste
Cake Frosting Ingredients:
►3 cups heavy whipping cream
►½ cup powdered sugar
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