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 :
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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 CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
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#RaspberryCakeFilling
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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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⏱️TIMESTAMPS⏱️
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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Chocolate Meringue Cake Video Recipe cheekyricho
Using only 9 ingredients. This Very Gooey Rich Chocolate Meringue Dessert Cake is decadent and definitely one for the chocolate lovers. We hope you give it a try.
INGREDIENTS:
60 gras glace figs
60 grams prunes
1 pinch of cream of tartar
240 grams egg whites(about 4 egg whites)
220 grams caster sugar
60 grams chopped dark chocolate
45 grams stale bread crumbs
25 grams cocoa + 1 tablespoon cocoa extra
1 tablespoon icing sugar
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