How To make Chocolate Meringue Cake
10 oz Semi sweet chocolate
4 oz Unsalted butter
1 c Sugar
8 lg Eggs; separated
1 ds Salt
Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year. Preheat oven to 300 degrees. Generously butter an 8' springform and line the bottom with a circle of buttered wax paper. Melt chocolate and butter together and stir until smooth. Lightly whisk egg yolks, and gradually add chocolate mixture,mixing until blended.Add sugar,stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temp until cool, then gently remove sides of springform and invert onto serving plate or paper lined cookie sheet if freezing.To serve, sprinkle with powdered sugar or frost with jelly and/or whipped cream,or light chocolate glaze. The cake will fall after removal from the oven. Don't worry,you're going to mask it with whipped cream. If you glaze it, do it on the bottom which will be perfect when inverted. This freezes perfectly so it's something you can make well ahead of time. After flash freezing it uncovered on a cookie sheet, wrap it securely. When ready to serve, put it on a serving plate while still frozen,and cover it well so that the condensation formed by defrosting will collect on the wrappings, and not on the cake. PS If a butter substitute is used, I don't guarantee good results. -----
How To make Chocolate Meringue Cake's Videos
Cielavina Cake Recipe (Chocolate Hazelnut Meringue Cake ) | Torte “Cielaviņa”
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This Chocolate Hazelnut Meringue Cake is so traditional in Latvia. We call it Cielavina. It really is a show stopped at any dinner table or party. I cannot think of any occasions, where you wouldn’t serve this lavish cake with delicate hazelnut meringue and rich chocolate cream. Called “Cielaviņa” (“Wagtail”) in Latvia, it has been one of the most popular cakes on offer since 1970-ies. It has layers of hazelnut meringue with chocolate cream in between. This cake is one of the best ones, and I remember having it for birthdays and other celebrations. It is quite easy to make and all the flavours go so well together. If you like meringue then this cake is for you, it is very different to the standard meringue cakes you have tried, so give it a go!
How to make chocolate meringue cake
초콜릿 케이크 with 스위스 머랭 버터크림 만들기 : Chocolate Cake with Swiss Meringue Buttercream Recipe | Cooking tree
초콜릿 케이크 with 스위스 머랭 버터크림 만들기 : Chocolate Cake with Swiss Meringue Buttercream Recipe
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
촉촉한 케이크 시트에 초코 크림을 샌드한 초콜릿 케이크를 만들었어요~
특별한 아이싱 기술도 필요 없고 케이크 시트도 자르지 않고 사용해 쉽게 만들었던 것 같아요~
장식으로 흘린 가나슈는 온도만 잘 지켜 사용하면 예쁘게 잘 흐르더라구요~
스위스 머랭 버터크림에 녹인 초콜릿을 넣어 만들어 부드럽고 덜 느끼하고 분리도 잘 나지 않아서 사용하기에 좋은 것 같아요~
버터크림은 온도에 따라 질감이 많이 달라지는데 너무 묽으면 냉장실에 5분 정도 씩 넣어 차갑게 해서 사용하시면 됩니다~
시트가 촉촉하면서도 밀도가 있어 진한 맛이 느껴지고 크림도 부드럽고 초콜릿 맛이 많이 나서 정말 맛있더라구요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm
▶재료
뜨거운 물 80g
코코아파우더 35g
달걀 80g
바닐라익스트랙 2g
설탕 115g
우유 80g
녹인 무염버터 65g
중력분 115g
베이킹파우더 2g
베이킹소다 2g
달걀흰자 2개
설탕 90g
소금 0.5g
바닐라익스트랙 2g
무염버터 150g
녹인 다크 커버춰 초콜릿 70g
코코아파우더 15g
가나슈 (초콜릿 40g + 생크림 30g + 무염버터 7g)
▶레시피
1. 뜨거운 물에 코코아파우더를 체 쳐 넣고 섞은 뒤 달걀과 바닐라익스트랙을 넣고 섞는다.
2. 설탕과 우유를 넣고 섞고 녹인 무염버터를 넣고 섞은 뒤 중력분, 베이킹파우더, 베이킹소다를 체 쳐 넣고 섞는다.
3. 2개의 15cm 틀에 반죽을 나눠 붓고 160도 예열한 오븐에서 25분 정도 굽고 식힌다.
4. 달걀흰자에 설탕과 소금을 넣고 섞고 끓는 물 위에 올려 저으며 온도를 70도 정도로 올린다.
5. 달걀흰자를 뿔이 서는 단단한 머랭이 될때까지 휘핑하고 바닐라익스트랙을 넣고 섞는다.
6. 실온상태의 말랑한 무염버터를 나눠 넣으며 부드럽게 섞일 때까지 휘핑하고 녹인 다크 커버춰 초콜릿을 넣고 섞는다.
7. 코코아파우더를 체 쳐 넣고 섞는다.
8. 15cm 틀에 시트 한개를 넣고 크림을 넣어 평평하게 한 뒤 다른 시트 한개를 거꾸로 뒤집어 올린다.
9. 윗면에 크림을 바르고 냉장실에서 1시간 정도 굳힌 뒤 틀에서 꺼내 옆면에 크림을 채워 바르고 얇게 아이싱하고 냉동실에서 20분 정도 굳힌다.
10. 30~31도 정도의 가나슈를 흘려 장식한다.
▶Ingredients
80g Hot water
35g Cocoa powder
80g Egg
2g Vanilla extract
115g Sugar
80g Milk
65g Melted unsalted butter
115g All-purpose flour
2g Baking powder
2g Baking soda
2 Egg whites
90g Sugar
0.5g Salt
2g Vanilla extract
150g Unsalted butter
70g Melted dark couverture chocolate
15g Cocoa powder
Ganache (40g chocolate + 30g heavy cream + 7g unsalted butter)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#초콜릿케이크 #초코케이크 #스위스머랭버터크림
Perfect Chocolate Swiss Meringue Buttercream
This perfect Chocolate Swiss Meringue Buttercream recipe is lightly sweet, creamy, and loaded with chocolate flavor. It's much less sweet than American buttercream and whips up to be silky and light. The frosting is versatile enough to be slathered over layer cakes, piped onto cupcakes, or used a filling for sandwich cookies.
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RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
???? INGREDIENTS NEEDED FOR THIS RECIPE
⅔ cup (113 g) sugar
4 (140 g) large egg whites
¼ teaspoon salt
1 ½ cups (339 g) unsalted butter, cut into pieces, softened
10 ounces (284 g) semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
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#chocolate #swissmeringue #buttercream
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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USA
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Meringue Cake Recipe by Miranda Gore Browne - Disaster Chef 2015 | Kenwood UK
Disaster Chef 2015 Week one recipe for Chocolate Salted Caramel Meringue Cake by Miranda Gore Browne. The full recipe can be found here -
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