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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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INGREDIENTS
Crust
• 1 1/2 cups graham cracker crumbs — from about 9 whole
graham crackers
• 1 tablespoon lemon zest
• 1/4 cup packed brown sugar
• Pinch of salt
• 8 tablespoons unsalted butter — melted
Chocolate ganache
• heavy cream 5 Oz (150 ml)
• dark chocolate 9 Oz (250g)
• butter 3 tbsps (40g)
• 1 tablespoon, corn syrup
Lemon curd
• 2/3 cup lemon juice (4 large lemons)
• 3 egg + 2 yolk
• 2 tablespoons corn starch
• 2 tablespoons heavy cream
• 1 cup of sugar
• 4 tablespoons butter
Meringue
• 1/3 cup of water
• 1 ½ cups (300 g) of sugar
• 4 egg whites
• ½ tsp (2.5 ml) Cream of Tartar
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137-1140 Burnhamthorpe Rd W, Box 194
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Chocolate Meringue Cake Recipe
This delicious cake is a rich and dense chocolate cake covered with a light hazelnut meringue
Mini S'mores Dessert Stack Chocolate Sauce Torched Meringue Chocolate Dessert
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EQUIPMENT/INGREDIENTS (Affiliate)
Silicone 8 Hole Mould:
Gloves (Similar):
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Piping Bags:
Piping Tip:
Mini Whisk:
TurnTable:
Angled Spatula:
INGREDIENTS: Makes 18
BASE:
200g Crushed Graham Crackers
80g Melted Unsalted Butter
CHOCOLATE FILLING:
3 Teaspoons Gelatine Power
3 Tablespoons Boiling Water
250g Cream Cheese
3/4 Cup Caster Sugar
1 Cup Melted Dark Chocolate (Use a chocolate you enjoy eating)
600mL Whipping Cream
2 Teaspoons Vanilla Extract
Chocolate Sauce:
200g Dark Chocolate (Use a chocolate you enjoy eating)
100g Whipping Cream
Torched Meringue Topping:
100g Carton/Liquid Egg Whites
200g Caster Sugar (Superfine sugar)
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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Chocolate Meringue Cake Recipe by Flora Shedden for Graham's
This is such a speedy pudding to fling together before a party, and simple to store in the freezer until its big reveal. For the full recipe and more, visit: