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How To make Cocoa Nut Meringue Cheesecake
BASE:
1 pk 7-ounce flaked coconut, toas
1/4 c Chopped pecans
3 T Margarine, melted
BODY:
2 pk 8-ounce cream cheese, soften
1/3 c Sugar
3 T Cocoa
2 T Cold water
1 t Vanilla
3 Eggs, separated
TOPPING:
1 ds Salt
1 7-ounce jar marshmallow crem
1/2 c Chopped pecans
BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350, 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350, 15 minutes. Cool.
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Chocolate Hazelnut Meringues - Episode 360 - Baking with Eda
Website:
MAKES 12 MERINGUES
PREP TIME: 15 MINUTES
COOK TIME: 90 MINUTES
INGREDIENTS
3 egg whites
pinch salt
150 g white sugar
100 g chopped hazelnuts + more for topping
80 g Nutella or melted chocolate
INSTRUCTIONS
1. Preheat the oven to 90C 195F and line a baking sheet with parchment paper.
2. Beat egg whites and pinch salt until firm peaks form. Gradually beat in sugar a spoonful at a time. (this should take 7-8 minutes).
3. After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted.
4. Gently fold in the chocolate and chopped hazelnuts to create a swirl effect.
5. Place spoonfuls of mixture on lined tray. Top with more chopped hazelnuts.
6. Bake in preheated oven for 90 minutes. Turn off oven and leave to cool before removing. Store in an airtight container (not in the fridge).
How to make chocolate meringue cake
Walnut & chocolate meringue cake ????
???? Ingredients
Walnut meringue:
- walnuts (50g)
- eggs (2 - whites only)
- sugar (50g)
- icing sugar (60g)
Note: Bake at 300F for 20 minutes, then reduce the heat to 180F and bake for another 2.5-3 hours (until fully dry).
Chocolate coating:
- unsweetened dark chocolate (30g)
Whipped cream filling:
- heavy cream (235g - if using gelatin, then split into two portions of 35g and 200g)
- sugar (2 tsp)
- [optional] gelatin (1/2 tsp)
- [optional] cocoa powder for dusting on top
[Optional] Cake mold instructions:
1. Cut out three strips of parchment paper (around 16.5 inches by 2 inches)
2. Fold each strip into half to form 16.5 inch x 1 inch rectangles (shown at 0:18 of video).
3. On one side, cut out a thin ~2cm long rectangle (shown at 0:25 of video)
4. On both sides of each strip, cut a ~1cm long vertical slit (shown at 0:34 of video).
5. Wrap the strip around a rolling pin or a round surface to make it easier to shape into a circle (shown at 0:38 of video).
6. Slide the ~2cm long rectangle into the vertical slit on the opposite end of the strip, then fold it back and slide it into the second vertical slit to secure it in place (shown at 0:46 of video).
The circles should be around 5 inches in diameter.
⚖ Tools
- Piping tip (Ateco 869)
- Cake turntable* -
* affiliate link
???? Sections
0:00 Intro
0:11 Cake molds
1:00 Walnut meringue
3:07 Chocolate coating
3:38 Cream filling
5:07 Cake cutting
???? BGM
September by Oneul:
So get up by Oneul:
One Fine Day by BGM President:
✨ Instagram
Chocolate meringue pie! Meringue Cake Recipe! Simple and very tasty!
Chocolate meringue pie! Meringue Cake Recipe! Simple and very tasty!
Ingredients
for chocolate dough:
egg yolks 4 pcs.
a pinch of citric acid
sugar 100 gr.
sunflower oil 30 ml.
milk 60 ml.
flour 50 gr.
cocoa powder 25 gr.
baking powder 5 gr.
for the meringue:
egg whites 4 pcs.
a pinch of citric acid
powdered sugar 180 gr.
corn starch 80 gr.
for cream:
cream (fat content 33%) 100 ml.
powdered sugar 20 gr. (1 tablespoon)
cocoa powder for sprinkling
mold diameter 18 cm.
bake in preheated oven to 347F (175C) 40 minutes(refer to your oven).
eggs must be chilled when beaten
* turn on subtitles in your language
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No-bake Chocolate Pecan Pie with Meringue Topping
This No-bake Chocolate Pecan Pie with Meringue Topping is one of the most delicious no-bake desserts you can ever prepare. Crispy buttery cookie crust filled with an amazing toasted pecan caramel filling, topped with chocolate ganache and a generous amount of smooth, silky meringue topping. This Caramel Pecan Pie is one of the best desserts you can prepare for Thanksgiving table.
To print the recipe check the full recipe on my blog:
#pecanpie #chocolatepecanpie #nobakepecanpie
Ingredients
Makes about 10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
1/3 cup (80g) butter, melted
1/2 tsp (2g) cinnamon
Pecan Caramel Filling
1/2 cup (100g) sugar, for caramel
2 tbsp (30ml) water
1 cup (100g) pecans, toasted, cut into smaller pieces
3.5 oz (100g) unsalted butter
3 egg yolks
1/3 cup (70g) sugar, for mixing with yolks
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
Chocolate Ganache
3.5 oz (100g) whipping cream
3.5 oz (100g) semisweet chocolate, cut in small pieces
Meringue Topping
3 egg whites, at room temperature
2/3 cup (135g) granulated sugar
1/4 tsp (1g) cream of tartar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
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