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
Himmelstorte (Heaven Cake) - Best Meringue Cake!
Learn how to make Himmelstorte (Heaven Cake), a delectable German dessert, with our easy-to-follow recipe tutorial that creates fluffy layers of blissful indulgence
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
HEAVEN CAKE INGREDIENTS:
►10 Tbsp unsalted butter, softened
►2/3 cup granulated sugar
►4 large eggs, room temperature, separated into yolks and whites
►1 tsp vanilla extract
►1 1/3 cups all-purpose flour
►1 1/2 tsp baking powder
►1/4 tsp fine sea salt plus a pinch for meringue
►1/4 cup milk, room temperature
►1 1/4 cup confectioners sugar (125 grams)
►1/2 cup sliced almonds, divided
►1 3/4 cup heavy whipping cream
►2 Tbsp granulated sugar
►1 tsp vanilla extract
►12 oz raspberries, divided (keep a handful for garnish)
►2 tsp confectioners sugar, to dust the top
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0:00 Intro
0:28 Quick Prep
1:31 How to make cake batter
4:24 How to make cake meringue
6:13 How to bake heaven cake
6:42 Raspberry cream filling
7:22 How to assemble the cake
9:45 Taste test
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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!
Making My Mom's Birthday Cake!| Chocolate Cake with Raspberry Italian Meringue Buttercream
Watch me as I bake and decorate my mom's birthday cake! I'm making a chocolate cake filled with chocolate ganache and a raspberry italian meringue buttercream. This pretty pink cake is perfect for any chocolate and raspberry lover or for a special occasion like valentines day!
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Raspberry and Walnuts Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store And MERCI.
0:00 Digest
0:19 Tart Chocolat
3:35 Almond Cream
4:48 Raspberry Sauce
7:00 Raspberry glaze (glace raspberries)
9:23 Finished Raspberry and Walnut Tart
10:56 Cacao notes (And MERCI 's cake I used as a reference)
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Ingredients and recipe
[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Directions].
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.
[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
Spread a thin layer on the tart.
Spread the raspberry puree.
Pour the almond cream over the puree, fill with walnuts and level the surface.
Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.
[Syrup]
Water: 50ml
Sugar: 50g
[Raspberry glaze]
A - Frozen raspberries: 80g
A - Raspberry puree: 100g
A - Granulated sugar: 120g
B - Powdered gelatin: 5g
B - Water: 25g
[Raspberry jam / recipe]
1. Add water to the gelatin powder and let it soften (B).
2. Put the ingredients in A in a saucepan and cook over heat while mashing.
Transfer to a bowl and let cool to around 55℃.
4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
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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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Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
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