How To make Chocolate Meringue Cake with Raspberry Sauce
4 Egg whites
2 ts Lemon juice
1 c Sugar
6 oz Unsweetened dark chocolate
1 1/2 c Cream
1 ts Instant coffee granules
12 oz Raspberries; quick frozen
1/2 c Powdered sugar
Candy coffee beans -Recipe by: Jo Merrill Preheat oven to 200 degrees. Cover 2 cookie sheets with baking parchment paper or aluminum foil. Draw two 9-inch circles on paper. Whisk the egg whites and 1 teaspoon lemon juice in a bowl until they hold soft peaks. Add the sugar a spoonful at a time, beating constantly until all the sugar is incorporated and the meringue is stiff and shiny. Divide the meringue between the two circles on te paper; spread evenly to the edges. Bake for 4 hours, then turn off oven. Leave the meringues in the oven until they are cold. Meringues may be made up ahead of time and stored in cardboard box. Chop the chocolate into small chunks. Heat 1 cup of the cream and the coffee granules to boiling; drop in the chocolate. Remove from heat and stir until chocolate is completely melted and mixture is smooth. Allow to cool, then chill for 1-2 hours. Beat the chocolate mixture until it stiffens and becomes light in color. It should be of spreading consistency. Spread the cream on 1 meringue disk and sandwich the 2 meringues together. To freeze the disks, put them in the freezer until frozen then wrap in foil. To make sauce: defrost the raspberrires. Puree in blender. Strain into a freezer container. Stir in 1/4 cup confectioners sugar and remaining lemon juice until smooth. Freeze until ready to serve. To serve: defrost the cake overnight in refrigerator. Unwrap and set on serving dish. Whip the remaining 1/2 cup cream with remaining 1/4 cup confectioners' sugar until stiff. Decorate the top with cream and finish with candy beans. Pour a puddle of sauce on each plate and set a wedge of cake on top. Jo Merrill
recipe from Jeanne Jones, San Diego Union :
How To make Chocolate Meringue Cake with Raspberry Sauce's Videos
Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
More easy and yummy desserts:
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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Chocolate Meringue Cake Video Recipe cheekyricho
Using only 9 ingredients. This Very Gooey Rich Chocolate Meringue Dessert Cake is decadent and definitely one for the chocolate lovers. We hope you give it a try.
INGREDIENTS:
60 gras glace figs
60 grams prunes
1 pinch of cream of tartar
240 grams egg whites(about 4 egg whites)
220 grams caster sugar
60 grams chopped dark chocolate
45 grams stale bread crumbs
25 grams cocoa + 1 tablespoon cocoa extra
1 tablespoon icing sugar
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Up on a Housetop.
Chocolate Raspberry Pavlova | One Pot Chef
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Chocolate Raspberry Pavlova is an impressive dessert that is quite simple to make. A large, crisp chocolate meringue with a soft centre is smothered with freshly whipped cream, raspberry sauce and fresh fruit. Perfect for feeding a crowd for any occasion - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
6 Egg Whites
1 1/2 Cups of Caster Sugar (Super Fine White Sugar)
2 Teaspoons of Vanilla Extract
2 Teaspoons of Cornflour (Corn Starch)
1 Teaspoon of White Vinegar
1/4 Cup of Cocoa Powder
50g of Milk Chocolate (finely grated)
125g of Raspberries (plus extra to decorate)
1 Tablespoon of Icing Sugar (Powdered Sugar)
600ml of Thickened Cream (or any cream suitable for whipping)
Preparation Time: About 20 minutes
Cooking Time: About 1 hour 15 minutes + cooling time
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Making Claire Saffitz's Flourless Chocolate Meringue Cake! | What's For Dessert Review
Ayooooo besties! Hope you're well
I decided to crack open Claire Saffitz's newest cook book, What's For Dessert? and wanted to take you guys along with me. Hopefully this was somewhat entertaining.
lol
We love Claire Saffitz in this house! She always shows her versatility and knowledge about baking and pastry arts and I just respect the hell out of her and her career. But anyway- hope you enjoy the video!
RASPBERRY COMPOTE
2 cups fresh raspberries, divided 250g
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1. In a medium saucepan over medium-high heat, combine 1 1/2 cups raspberries, sugar, lemon juice, and salt. Bring to a boil, stirring often. Lower heat to medium-low, and allow to simmer, stirring often, until the berries have broken down and compote begins to thicken, 5 to 10 minutes.
2. Add remaining 1/2 cup raspberries and cook for an additional 2 minutes. Remove from heat and allow to cool completely before serving.
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Raspberry, Chocolate & Meringue Ice Cream Cake
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A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare... this is the perfect summer dessert!