Chocolate Meringue Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a chocolate meringue cake. This Chocolate Meringue Cake, also known as a Blitz Torte, is a unique and delicious cake. Each layer of this two layer cake consists of a chocolate flavored butter cake topped with a billowy sweet yet crisp meringue. What's so unique about this cake is that the butter cake and the meringue actually become fused together during baking.
Join our Facebook Page:
MINI DESSERT SHOOTERS (RASPBERRY BROWNIE, STRAWBERRY CHEESECAKE, & LEMON MERINGUE)
WHERE TO BUY THE CUPS:
2.5 fl oz.
Raspberry, & Chocolate Mousse Recipe:
Yields: 10-11
Brownie Layer:
1/4 cup (60g) butter, melted
1/8 cup (15g) cocoa powder
1/2 cup (55g) flour, sifted
1/2 cup (100g) sugar
1 egg
1 tsp (5mL) vanilla extract
Mousse Layer:
6 oz semi sweet chocolate
1/2 cup (120mL) heavy cream
Raspberry layer:
12 oz. of raspberries, divided
Directions:
First start by making your brownies. Place your butter and cocoa powder in your mixer and mix on medium speed until well combined. Then add in your flour, sugar, egg, and vanilla extract to your mixer. Make sure to scrape down the sides and all the way to the bottom of the bowl, as the batter will not mix thoroughly. Then continue to mix until all of the ingredients are combined. Bake at 350F for 25 minutes
For the Raspberry layer, add 3/4 of your washed raspberries to a food processor or blender and blend and finely blend. Add them to a sauce pan and cook them on a low simmer for 10 minutes. Then add them to a bowl to chill. The rest of the raspberries will be used for garnish.
For the chocolate mousse, add your chocolate to your mixer. Then heat your heavy cream in a sauce pan until it comes to a simmer. Do not boil your cream. Add the simmering cream to your mixer and let sit for a few minutes. Once it's sat for a bit, take a rubber spatula and mix the chocolate and cream together until it's smooth and fully combined. Then let the mixture sit again, until it has completely cooled. This is an important step or your chocolate mixture will not whisk together and thicken up. You can add your mixing bowl to the refrigerator to speed up this process. Then whisk your mixture together for about ten minutes until it becomes the texture of whipped cream. Then dd your mousse to a piping bag, fitted with your desired tip.
Add your layers together, starting with the brownie, then raspberry, and lastly mousse. Garnished with a raspberry. Depending on your glass, you could add multiple layers if desired.
Strawberry Cheesecake Recipe:
Yields 10-11
1 1/2 packages (12oz.) cream cheese, room temperature
2 Tbsp (24g) sour cream
1/4 cup sugar
2 oz (50g) whipped cream (1/4 cup (60mL) of heavy cream & 1 Tbsp (13g) sugar)
About 10 vanilla wafers, finely chopped
1 lb strawberries, divided
Directions:
Prepare your whipped cream and set it aside in a bowl.
Add your cream cheese, sugar, and sour cream to your mixer. Mix on medium speed until all the ingredients are well combined. Make sure to scrape down the sides of the bowl and mix again. Then remove the bowl from the mixer and add in your whipped cream. With a rubber spatula, gently fold in your whipped cream into the cream cheese mixture. Once everything is well combined, add it to a piping bag fitted with any tip you like.
Then add your vanilla wafers to a food processor and finely going them up until they are the consistency of sand. Place about a teaspoon at the bottom of your cups and then pip a layer of your cheesecake mousse. Next add your strawberries and another layer of cheesecake mousse. Then garnish with a strawberry that has been cut in half and still has the stem attached for a pop of color.
Lemon Meringue Recipe:
Lemon custard:
3 large eggs
1 egg yolk
1 cup (200g) sugar
2/3 cup (160mL) lemon juice, FRESH
6 Tbsp (90g) butter, cubed
zest of 1 medium lemon
About 10 vanilla wafers, finely chopped
Meringue:
2 egg whites
1/2 cup (100g) sugar
1/8 tsp (2.5g) cream of tartar
1/2 tsp (5mL) vanilla extract
Directions:
Custard:
To a double boiler, add in your eggs, egg yolk, sugar, and lemon juice. Whisk your ingredients together for at least 15 minutes, consistently. If you don't consistently whisk the mixture, the bottom will get too hot and the eggs will cook too much and scramble in the mixture. Bring the mixture up to 170F and it has thickened up. If you don't have a candy thermometer, do not worry about it. Once the liquid has thickened up, it has reached the desired temperature.
Add your custard through a sieve to get out any lumps. Then whisk in your butter, a few cubes at a time, until all the butter has been melted into the custard. Next add in your lemon zest.
Add some plastic wrap to the bowl, making sure to push it all the way down to the custard, so a layer does not form on the custard. Let chill in the refrigerator for at least 2 hours or in the freezer for 1.
Then place your custard in a piping bag.
For the meringue, add in all of your ingredients to your mixer. Make sure there is no oil in the bowl of the mixer otherwise your egg whites will not come together. A trick to making sure there is no oil residue in your bowl, is to take a paper towel, and lightly dash some vinegar on to it. Wipe the bowl with the paper towel and vinegar.
Beat your ingredients for about 10-15 minutes until stiff peaks have formed from your egg whites. Once that has happened, place the meringue into a piping bag.
I Caked A GIANT BOUNTY BAR! | Realistic Novelty Cakes! Coconut & Chocolate Cake! How to Cake It
Two Giant Bounty Bars. AND macaroons! AND mini cakes! This video is all about one of my favorite combos: coconut and chocolate! Recipes below!
???????? Coconut Macaroons Recipe ????????
INGREDIENTS:
3 1/2 cups sweetened shredded coconut
1 cup condensed milk
1 tsp vanilla extract
pinch of salt
2 large egg whites
1 pound melting wafers, milk or dark chocolate
INSTRUCTIONS:
1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
2. In a large mixing bowl, combine the sweetened shredded coconut, condensed milk, vanilla, and salt with a rubber spatula until fully combined. Set aside.
3. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks (you can also do this by hand with a whisk!). Make sure not to over beat the egg whites so they do not split.
4. Use a rubber spatula to gently fold the egg whites into the coconut mixture.
5. With a small ice cream scoop, or two spoons, form mounds of the coconut mixture onto your baking sheet. Make sure they are at least 2 inches apart.
6. Bake for 15 minutes or until the macaroons are golden brown. Remove from the oven and allow to cool completely.
7. While the macaroons are cooling, melt the melting wafers in the microwave in 10-15 second increments until fully melted. Make sure to stir in between so the chocolate doesn't burn!
8. When the macaroons have cooled completely, dip the bottoms into the melted chocolate, or you can even drizzle the chocolate over top! Set aside on a baking sheet lined with parchment paper or a silicone mat until the chocolate has completely set.
9. Enjoy immediately. Tip: you can also store these in an airtight container for up to a week in the refrigerator!
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
FOLLOW US:
Facebook -
Twitter -
Instagram -
Instagram -
Pinterest -
MY BASIC RECIPES:
My Italian meringue buttercream -
My Ultimate Vanilla Cake -
My Simple Syrup -
VIDEO TUTORIALS:
My Ultimate Vanilla Cake -
My Italian meringue buttercream -
Learn ALL my Basic Recipes Here -
#baking #cake #noveltycakes
Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
You can always count on Ina to have the perfect ending to a perfect meal! That's right — we're talking dessert. From the BEST chocolate cake to cinnamon baked doughnuts, these are our favorite Ina Garten dessert recipes.
Watch #BarefootContessa and so much more on #StreamOnMax!
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:04 - Beatty’s Chocolate Cake
5:11 - Tres Leches Cake with Berries
11:33 - Chocolate Banana Cream Pie
17:34 - Cinnamon Baked Doughnuts
21:41 - Chocolate Ganache Cake
Get the recipes:
Beatty’s Chocolate Cake:
Tres Leches Cake with Berries:
Chocolate Banana Cream Pie:
Cinnamon Baked Doughnuts:
Chocolate Ganache Cake:
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #Dessert #FoodNetwork
Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
Christmas Wreath Pavlova with Berries & Mascarpone Whipped Cream - Holiday Desserts
CLICK BELOW FOR RECIPE! ????????????
Celebrate the holiday season with this stunning Christmas wreath pavlova with berries, a tart raspberry sauce and mascarpone whipped cream! Pavlova is a light and airy meringue dessert made with egg whites and sugar. It has a slightly crunchy outside and soft, marshmallow inside. It’s a sweeter dessert but my simple raspberry sauce helps balance the sweetness perfectly! Top the wreath pavlova with raspberries, strawberries and mint leaves to make it extra festive! You’ll love this easy and beautiful Christmas dessert!
Get the full recipe here:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Contents of this video:
00:00 Introduction
00:55 Eggs Whites & Other Ingredients
01:52 Adding the Sugar
03:37 Whisking the Meringue
04:25 Shaping the Pavlova
06:33 Baking Pavlova
07:20 Easy Raspberry Sauce
08:33 Mascarpone Whipped Cream
09:27 Assembling the Wreath Pavlova
11:44 Serving the Pavlova
12:39 Taste Test
#pavlova #christmas #desserts #baking #TatyanasEverydayFood #holiday
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)
[Book] Chocolate Cacao recipe book on sale now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
[SNS ]
Twitter :
instagram :
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
Shinwa radiation thermometer No.73010 with laser point function
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
The above links are using associate links.
All text, images, and other content in this channel may not be used or reproduced without permission.
The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers.
It is a work of art for personal viewing and enjoyment. It is an art video work.
Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products.
If you do, you will be in violation of YouTube fair use and will be subject to some sort of disciplinary action.
#raspberry
#tart
#chocolateCacao