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
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.
Silicone spatula
A small pestle (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
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Toribe Seisakusho Kitchen Spatter KS-203
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#raspberry
#tart
#chocolateCacao
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:
This Cake Has 200 Raspberries
Raspberry Pound Cake
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 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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Vanilla Bean and Raspberry Cake
This moist and flavorful vanilla bean cake is so soft and fluffy! It’s beautifully speckled with OliveNation’s Organic Madagascar Vanilla Bean Paste in both the cake and the buttercream. With a homemade raspberry filling, it perfectly balances sweetness and tartness!
You can find the @olivenation vanilla bean paste at olivenation.com (use the code AB20 for 20% off your entire purchase). #sponsored
Full recipe details here: Can’t wait to see your creations! ????????✨
Thank you OliveNation for sponsoring this video!