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
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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Chocolate Hazelnut Meringue Cake
In this video, I was learning to make Chocolate Hazelnut Meringue Cake. A cake with moist chocolate nutty cake as base and paper thin crisp meringue on top.
Ingredients for Chocolate Cake (base):
240gram dark chocolate
180gram unsalted butter
2 eggs
4 eggs (separate the egg white and egg yolks)
90 grams of brown sugar
1 teaspoon vanilla extract
50gram all purpose flour (sifted)
1/2 teaspoon baking powder (sifted)
400gram toasted hazelnut (ground)
Ingredients for the Meringue (top):
200gram granulated sugar
1 teaspoon white vinegar
1 tablespoon corn starch
25 gram cocoa powder, sifted (leave extra for dusting)
Steps:
Step 1: melt dark chocolate and butter over simmering water (be careful your pot of chocolate and butter should not be touching the water surface, we are using the steam to gentle and slowly melt the chocolate mixture) Once it's melted, set aside to cool.
Step 2: In a bowl, add in the 2 eggs, 4 egg yolks, brown sugar and vanilla extract. Beat in medium-low speed until light and fluffy (double in size)
Step 3: After the egg mixture has doubled in size, the chocolate mixture should be cool by now. Combine the egg mixture & chocolate mixture and mix well.
Step 4: In another bowl, sift the flour, baking powder and ground hazelnut. After that, sift the flour mixture again over the egg mixture. Fold to mix well.
Step 5: transfer the mixture to a baking pan lined with parchment paper. Bake in the over for 170 degree celcius for 30-35 minutes.
While waiting for the chocolate cake to bake, let's work on the meringue!
1) Beat the remaining 4 egg whites at a low speed until soft peak.
2) Add in the sugar gradually (don't rush in)
3) Add vinegar and beat for another 2-3 mins until the meringue turn glossy.
4) once it's done, sift the cocoa powder over the meringue. Fold to mix well.
5) Once the chocolate cake is out of the oven, pour the meringue over the chocolate cake, spread it on top evenly.
6) Pop it into the over again to bake for another 20-25 mins at 150 degree celcius.
Voila! There you have it, a rich and moist chocolate cake with crispy meringue on top.
Enjoy!
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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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 Meringue Cake Aux Merveilleux | wa's Kitchen
Meringue and cream go together so well it is simply amazing. This recipe will show you that it is also easy to make. Find it in details with many others on our website :
Ingredients (5 meringue cakes)
- 1 egg white (L size)
- 50g white sugar
- 30g confectioners sugar
- 5g corn starch
For the cream
- 250g heavy cream/whipping cream (more than 35% fat is preferable)
- 30g white sugar
- 5g cremfix (whipped cream stabilizer) - If your cream is less than 35% fat
Chocolate topping
- 50g any of chocolates - grated
La meringue et la crème vont *tellement* bien ensemble! Avec cette recette vous allez pouvoir vous en rendre compte. Et en plus il faut avouer ce n'est pas difficile. Retrouvez tout en détail sur cette recette et beaucoup d'autres sur notre site :
Ingrédients
- 1 blanc d'oeuf (au moins L)
- 50g de sucre blanc
- 30g de sucre glace
- 5g de fleur de maïs
Pour la crème
- 250g de crème fluide (idéalement 35% ou + de matières grasses)
- 30g de sucre blanc
- 5g de cremfix - si votre crème est à moins de 35% de matières grasses
Garniture
- 50g de chocolat - à râper
music by Scott Buckley – scottbuckley.com.au
!!! CHOCOLATE MERINGUE CAKE !!!!!
a rustic look chocolate cake with a chocolate meringue at the top!
A PERFECT RECIPE TO DO WITH YOUR KID!
Moments of Maxima - Chocolate Swiss Meringue Cake Recipe
Maxima made a Chocolate Swiss Meringue Cake together with Nikie aka @mevrouwlekkers!
Recipe:
Products used in the video:
Planetary Mixer:
Oven:
Induction cooking plate:
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