CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
- Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
- Drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
CHOCOLATE AND HAZELNUT MERINGUE CAKE
This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
- Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
- Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
- In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
- Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
- Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.
CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
DEATH BY CHOCOLATE: COCOA MERINGUE
Steps:
- Preheat oven to 225 degrees F.
- Using a 9-inch cake circle as a guide, with a pencil trace a circle on a sheet parchment paper cut to fit a baking sheet. Turn the paper over and with trace mark down, place on a baking sheet.
- Place 4 egg whites, 1/8 teaspoon cream of tartar, and 1/8 teaspoon salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high speed. Whisk until stiff about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag (with no tip) with cocoa meringue. Fill the traced circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle. Place the meringue in the preheated oven and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2 hours and 45 minutes. Remove from the oven and allow the cocoa meringue to cool on baking sheet for 45 minutes before handling. Adjust the oven temperature to 325 degrees F.
CHOCOLATE PECAN MERINGUE TORTE
Steps:
- Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
- Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
- With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
- Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
- In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
- In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
- Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.
CHOCOLATE CUPCAKES WITH MERINGUE FROSTING
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes or 48 mini cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
- Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
- Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
- Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.
Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 32 milligrams, Sodium 124 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
INDIVIDUAL CHOCOLATE NUT MERINGUE CAKES
Steps:
- Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.
- Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.
- Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.
CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from-scratch cake and crunchy meringue.
Provided by SmilinJenE
Categories Dessert
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.
- Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
- In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 351.6, Fat 10.3, SaturatedFat 6.2, Cholesterol 45.2, Sodium 227.8, Carbohydrate 62.1, Fiber 2.7, Sugar 43.4, Protein 6.6
UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE
This recipe from Western Ukraine is from Christina Nawrocky, a distinguished cook who runs a food column in the Ukrainian woman's weekly in New York. This recipe is from her mother, who left behind a beautiful, handwritten notebook of recipes, which is Christina's most prized family treasure, and which offers a perfect access to a rich and authentic regional cuisine.
Provided by Olha7397
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- The day before assembling the cake, make the meringue layers. Cut out TWO-11-inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
- Preheat the oven to 250°F Fold the rim of the baking circles slightly upward.
- In a large bowl, beat the egg whites, cream of tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few Tablespoons at a time, beating until the mixture is stiff and glossy. To make superfine sugar blend in the blender until it is superfine.
- Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry, 1 hour.
- Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
- The next day, preheat the oven to 350°F Line the bottom a 10-inch sprinform pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
- To make the walnut chocolate layer, in a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
- With clean, dry beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
- Fold in the bread crumbs, coffee, and lemon juice.
- Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300°F and bake until the cake tester comes out clean, another 20 to 25 minutes.
- When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
- Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
- Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with 1/2 cup of the red currant preserves and then with one-third of the coffee-flavored cream. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. Place the walnut-chocolate layer, preserves side down, on top of the cream filling.
- You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, walnut-chocolate.
- For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
- Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake for at least 1 hour before serving. Serves 12.
Nutrition Facts : Calories 359.1, Fat 18.4, SaturatedFat 6.8, Cholesterol 168.2, Sodium 102.7, Carbohydrate 41.5, Fiber 1, Sugar 32.7, Protein 7.8
CHOCOLATE MERINGUE MONT BLANC CAKE
This towering cake has layers of chocolate sponge, meringue and chestnut cream - a stunning centrepiece for a festive dinner party
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Number Of Ingredients 15
Steps:
- Grease 2 deep 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat oven to 160C/140C fan/ gas 3. Melt the chocolate and butter in a bowl over a pan of gently simmering water, then set aside to cool a little.
- In a large bowl, whisk the whole eggs, yolks and sugars with an electric whisk until doubled in size - this will take about 5 mins. Sieve in the flour, cocoa and baking power with a pinch of salt. Fold the chestnut purée into the chocolate butter mixture, then add to the other bowl and gently fold everything together. Divide evenly between the tins.
- Working quickly, clean the whisks and your large bowl, put the egg whites in the bowl and whisk until stiff. Add the sugar, a spoonful at a time, whisking continuously, until thick and able to hold stiff peaks. Use a spoon to dot the meringue on top of the cake mixture in both tins, then use the back of the spoon to spread the mixture. Fill the gaps to touch the edges of the tins - make nice swirly dips and peaks as you spread. Bake for 1 hr 15 mins until a skewer inserted into the middle of the cake comes out with moist but set crumbs. Cool completely.
- When you're ready to serve, make the filling. Put the cream, chestnut purée and icing sugar in a bowl and whisk until softly whipped. Remove the cakes from their tins and place 1 on a cake stand or plate (save the one with the prettiest top for the final layer). Dollop on the cream and swirl out towards the edges (don't worry if you crush the meringue a bit). Place the next sponge on top, dust with icing sugar, then top with chocolate shavings, if using. Best served straight away, but will keep in the fridge for 2 days.
Nutrition Facts : Calories 584 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE MERINGUE TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE-FILLED MERINGUES
"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.
Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 156mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
MERINGUE-CRUSTED CHOCOLATE CAKE
Categories Cake Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Oscars Mother's Day Graduation Father's Day Spring Birthday Family Reunion Engagement Party Party Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Generously butter 9-inch-diameter springform pan with 2 3/4-inch-high sides; dust with flour. Sift first 4 ingredients into small bowl. Using electric mixer, beat 1 1/3 cups sugar, butter, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with buttermilk in 3 additions each. Mix in chocolate chips.
- Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff glossy peaks form, about 5 minutes. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan. Spoon batter into meringue-lined pan; top with remaining meringue. Using tip of knife, swirl top meringue and some of chocolate batter together.
- Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes. Cool 10 minutes on rack. Cut around pan sides; release pan sides. Cool completely.
More about "chocolate meringue cake recipes"
CHOCOLATE MERINGUE CAKE - GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 8-10Category Baking
HOW TO MAKE CHOCOLATE MERINGUE CAKE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
CHOCOLATE MERINGUE LAYER CAKE - BEYOND THE BUTTER
From beyondthebutter.com
FLOURLESS CHOCOLATE MERINGUE CAKE RECIPE
From thespruceeats.com
CHOCOLATE PECAN MERINGUE CAKE | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE CHOCOLATE MERINGUE LAYER CAKE - WOMAN'S DAY
From womansday.com
FOOD PROCESSOR FLOURLESS CHOCOLATE MERINGUE CAKE | OLIVE & MANGO
From oliveandmango.com
CHOCOLATE CHIP CAKE WITH DARK CHOCOLATE COOKIE LAYERS AND BROWN …
From reddit.com
RICH CHOCOLATE MERINGUE CAKE | FOOD TO LOVE
From foodtolove.co.nz
MERINGUE CHOCOLATE-ALMOND CAKE FOR PASSOVER - FOOD - HAARETZ
From haaretz.com
CHOCOLATE MERINGUE ICE-CREAM CAKE | CANADIAN LIVING
From canadianliving.com
CLASSIC CHOCOLATE CAKE WITH A CHOCOLATE SWISS MERINGUE …
From theinspiredhome.com
NIGEL SLATER’S RECIPES FOR PUDDINGS TO CELEBRATE THE JUBILEE
From theguardian.com
CHOCOLATE MERINGUE MOUSSE CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE AND COFFEE-HAZELNUT MERINGUE CAKE - FOOD & WINE
From foodandwine.com
CHOCOLATE MERINGUE CAKE RECIPE | MYRECIPES
From myrecipes.com
BROWNIE CAKE WITH CHOCOLATE MERINGUE - WHISKING WOLF
From whiskingwolf.com
CHOCOLATE MOUSSE MERINGUE LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE MERINGUE CAKE | RICARDO
From ricardocuisine.com
RECIPE: CHOCOLATE MERINGUE CAKE - SORTEDFOOD
From sortedfood.com
FUDGY CHOCOLATE MERINGUE CAKE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
MERINGUE GELATO CAKE WITH CHOCOLATE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE & MERINGUE CAKE
From melchesneau.com
FLOURLESS CHOCOLATE MERINGUE CAKE | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
FLOURLESS CHOCOLATE CAKE WITH MERINGUE - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE A MERINGUE CAKE | FOOD & WINE
From foodandwine.com
CHOCOLATE BROWNIE MERINGUE CAKE WITH RASPBERRY CREAM RECIPE
From bbc.co.uk
CHOCOLATE MERINGUE CAKE: RACHEL ALLEN - RTE.IE
From rte.ie
EASY AND IMPRESSIVE HOLIDAY DESSERT: CHOCOLATE MERINGUE CAKE …
From seriouseats.com
CHOCOLATE MERINGUE CAKE - BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE MERINGUE CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHOCOLATE MOUSSE MERINGUE CAKE RECIPE | GOOD FOOD
From goodfood.com.au
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE - DANIEL …
From foodandwine.com
HOT CHOCOLATE MERINGUE CAKE - COUNTRY LIVING
From countryliving.com
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #dinner-party #holiday-event #cakes #chocolate #dietary #gifts #low-sodium #low-calorie #low-in-something #4-hours-or-less
You'll also love