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.
Raspberry Meringue Cake
*Ingredients*
baking powder, butter, eggs, flour, lemon, milk, olive oil, powdered sugar, raspberries, salt, sugar, vanilla extract
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Separate the yolks from the egg whites.
Put the yolks in a kitchen aid and mix for about 1 minute, until they are yellow pale and fluffy.
While your mixer is working, add the sugar, olive oil and milk. Continue to mix the ingredient for another minute.
Meanwhile, mix the flour with baking powder. Then, add them to the kitchen aid and mix until you get a smooth and shiny batter.
Grease with butter a springform pan (12 inches/32 cm diameter). Pour the batter in it and spread it evenly.
Bake the cake for 20 minutes.
In the meantime, add the water in a large pot, on medium heat.
Add 1 cup (110 grams) of powdered sugar and vanilla extract. Stir constantly until the sugar dissolves and you get a slightly thick sugar syrup.
When the cake is baked, set it aside to cool down. Then, use a toothpick to prick it.
Using a spoon, add the sugar syrup all over the cake. The liquid will make the cake moist and soft.
Top the cake with the raspberries.
Make the meringue: put the egg whites in the kitchen aid bowl, sprinkle some salt and start mixing.
When the egg whites form soft peaks, gradually start adding the remaining cup of powdered sugar.
Squeeze about 1 tablespoon of lemon juice over the egg whites.
When the egg whites are stiff peak – the peaks hold firmly, and the mixture is thick and heavy – the meringue is ready.
Top the cake with the meringue. If you want, add some chocolate decorations.
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Chocolate Meringue Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a chocolate meringue cake. This Chocolate Meringue Cake, also known as a Blitz Torte, is a unique and delicious cake. Each layer of this two layer cake consists of a chocolate flavored butter cake topped with a billowy sweet yet crisp meringue. What's so unique about this cake is that the butter cake and the meringue actually become fused together during baking.
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Chocolate Raspberry Lemon Cake Recipe! With Raspberry Lemon Curd Filling & Meringue topping!!
FULL RECIPE HERE:
Delicate chocolate sponge cake layers filled with a tangy raspberry lemon curd, topped with torched sweet meringue: the perfect combination of sweet, sour and chocolate. This show stopping cake is fun to make and even more fun to eat! For those that prefer their cakes on the less sweet side, this one is for you!
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Raspberry and cherry meringue cake
Hello everybody,
I'm Megghy and today I share with you the recipe for the meringue cake with raspberries and cherries.
The recipe includes Italian meringue, whipped cream, custard, raspberries and cherries but you can also use berries.
The recipe is not difficult but long due to the various preparations and waiting times but the contrast between the sweet and sour fruit makes it a perfect match.
ADVICE
Respect the rest times of the cake between one preparation and another, it will seem that the cake does not solidify but by magic the next day will be exceptional !!!
Weigh the egg whites to make the meringue because it is really important to keep the right doses.
If you have some meringue left you can put it in the sac a poche to create different shapes, put them on a baking sheet and cook them at 80 degrees for about 4 hours, you will get excellent spumini.
Here an idea:
INGREDIENTS
For a cake with a diameter of 20 cm
FOR THE BASE:
- 250gr. of dry biscuits
- 125gr. of melted butter
- 70gr. of dried Italian amaretti (such as Saronno, Lazzaroni, Benelli)
FOR ITALIAN MERINGUE
- 180gr. of sugar
- 36gr. of sugar
- 50gr. water
- 110gr. egg whites
FOR THE WHIPPED CREAM:
- 250gr. unsweetened whipping cream
- 50 grams of sugar
- 12gr. of gelatin in sheets
FOR THE CREAM
- 4 egg yolks
- 250gr. of milk
- 30gr. made with flour
- 50gr. of sugar
FOR THE RASPBERRY AND CHERRY COVERING:
- 4gr. of gelatin in sheets
- 250gr. of cherries + 12 cherries for adjustment
- 125gr. of raspberries + 5/7 raspberries for adjustment
- 1 lime or half a lemon
- 2 tablespoons of sugar
- a few fresh mint leaves
METHOD
- Chop 250 gr. of dry biscuits to which you add 125 gr. of melted butter and mix.
- Put in a 20 cm diameter cake mold but with the hinge open, lined with parchment paper only the hinge, so that when it is time to serve it will come off better.
- We press the mixture well and put it in the fridge to cool, meanwhile we prepare the meringue.
- Put on the fire 180 gr. of sugar with 50 gr. of water, when the sugar reaches 70 ° G - 158 ° F it begins to whip the egg whites in the mixer.
- 110gr. of egg whites with 36 gr. of sugar at maximum speed.
- When the sugar on the fire reaches 121 ° G - 250 ° F pour into the mixer.
- Lower the speed of the mixer and pour the boiling sugar very slowly. (be careful!)
- Once all the sugar has been poured, put the planetary mixer again at maximum speed.
- You have to whip the egg whites until touching the bowl of the planetary mixer, the latter is cold.
- Soak 12 gr in water. of gelatin in sheets.
- We prepare the whipped cream: 250 gr. of fresh unsweetened cream, to which we add 50 gr. of sugar and whip until stiff peaks.
- When the gelatin is softened, we put it on the fire for 1 minute with 3 tablespoons of water or milk, just long enough to dissolve it and pour it into the whipped cream, mix just enough time to incorporate it.
- Now let's combine 250 gr. of meringue and 250 gr. of whipped cream and mix.
- Add 70 gr. of dry Italian amaretti with cream, mix and pour the mixture into the pan.
- Put in the fridge to solidify, My advice is to wait at least 6 hours because the cream is very soft.
- After this time, we soak 4 gr. of gelatin in sheets and remove the core at 250 gr. of cherries that we add to 125 gr. of raspberries.
- Over a high heat cook the fruit with 2 tablespoons of sugar, the juice and grated zest of a lime, it will take 8 - 10 minutes, the fruit just has to soften, blend with an immersion mixer and filter the mixture through a colander.
- Put the softened gelatin on the fire with 2 tablespoons of water, just a minute, just the time to dissolve it, if the fruit sauce (coulis) is still hot, you can put the softened gelatin directly into the mixture without dissolving it on the fire.
- Now pour the gelatin into the sauce and mix.
- The raspberry and cherry sauce is now ready, pour over the cake and spread it well over the entire surface.
- Put the cake in the fridge now to solidify and rest for 24 hours.
- The next day decorate the cake with fresh raspberries and cherries and a few mint leaves.
A special thanks to my niece, for the subtitles and voice over in English.
I hope you like this recipe and if you have any questions feel free to write me in the comments.
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ENJOY YOUR MEAL!
#cookingwithmegghy #meringue #cake
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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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