How To make Cocoa Meringue Cake with Raspberry Sauce
4 Egg whites
2 ts Lemon juice
1 1/2 c Sugar
2 tb Corn oil margarine
1/2 c Unsweetened cocoa powder; si
1 c Nonfat milk; at boiling poin
1 ts Instant coffee granules
1 ts Vanilla extract
12 oz Raspberries, unsweetened; fr
Candy coffee beans; optional Mint sprigs; optional -Recipe by: Jo Merrill This is a lower fat version of the original Chocolate Meringue Cake with Raspberry Sauce. Preheat oven to 200 degrees. Cover two cookie sheets with foil. Draw two 9-inch circles on foil. Whisk the egg whites and 1 teaspoon lemon juice until they hold soft peaks. Add 3/4 cup of sugar, a spoonful at a time, and beat constantly until the sugar is incorporated and the meringue is stiff and shiny. Divide the meringue between the two circles, spreading to edges. Bake for 4 hours then turn off oven. Leave in oven until meringues are cold. You can make these ahead of time and store in cardboard box. Combine the margarine and cocoa in a saucepan and cook over low heat for 3 minutes, stirring constantly. Do not let burn. Pour hot milk into cocoa mixture, stirring constantly with a wire whisk. Add 1/2 cup of the sugar and the coffee granules and simmer, stirring constantly, until thick. Remove from heat and add vanilla and mix well. Allow sauce to cool then refrigerate for at least 2 hours. When ready to use, beat mixture until fluffy and lighter in color. Spread on one meringue and sandwich the two meringues together. Sauce: Puree raspberries in a food processor or blender. Strain into a bowl and add remaining 1/4 cup sugar and teaspoon of lemon juice. To serve: Cut meringue cakes into wedges and spoon a scant 2 tablespoons of raspberry sauce over each wedge. Garnish as desired. Original recipe-331 calories per serving, 23 g fat. Revised version-180 calories, 4 g fat. Jo Merrill
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How To make Cocoa Meringue Cake with Raspberry Sauce's Videos
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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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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#HomeMade recipe: Raspberry and chocolate meringues • Simple Meals by Gorenje
Raspberry and chocolate meringues
Serves: 24 meringues
Ingredients:
● 120 g egg whites (3-4 eggs)
● 180 g sugar
● 60 g powdered sugar
● 10 g freeze-dried raspberry powder
● 300 g dark chocolate
Instructions:
1. Pour 120 g egg whites into a mixing bowl.
2. Start whisking at medium speed until frothy.
3. While whisking, gradually add 180 g sugar.
4. Whisk until soft peaks.
5. Gradually add 60 g powdered sugar.
6. Increase whisking speed and whisk until stiff peaks.
7. Gently fold in 10 g freeze-dried raspberry powder with spatula.
8. Transfer the meringue into a piping bag with a 1 cm wide nozzle.
9. Line the baking tray with baking paper.
10. Pipe 3,5 cm bulbs on a baking tray.
11. Tap the tray on a flat surface to release any bubbles.
12. Bake the meringues for 1 hour at 110 °C.
13. Leave to cool then dip the bases in melted dark chocolate.
14. Store in an airtight container.
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Chocolate Raspberry Lemon Cake Recipe! With Raspberry Lemon Curd Filling & Meringue topping!!
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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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3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Low Fat Chocolate Cake with Raspberry Sauce
Don't resist the temptation to indulge in this chocolate cake with raspberry sauce! The decadent combination of chocolate and raspberries gives this low fat cake wonderful flavor!