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 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.
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
HOT CHOCOLATE CHEESECAKE
Hot chocolate cheesecake? You might be wondering how exactly this works-well, let us tell you. Turns out, the silken texture of a chocolate cheesecake is not far off from the thick, creamy texture of a perfect cup of cocoa. But that's not all: Cocoa wouldn't be half as good without the contrast lent by a dollop of whipped cream, which is where the marshmallow-whipped cream comes into play. Piling this on top of the cheesecake somehow makes the chocolate cheesecake and chocolate-sugar cookie crust that much more chocolaty. For a finishing touch, garnishing with your favorite cocoa toppings-we like mini marshmallows (Can you ever have too much marshmallow? We think not!), mini chocolate chips, and if we're feeling fancy, crushed peppermint candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h20m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use.
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray.
- In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
- Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
- When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 57 g, Cholesterol 130 mg, Fat 7, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 42 g, TransFat 1 g
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g
HOT CHOCOLATE MERINGUES
What a great way to get your chocolate without a bunch of extra calories. These take patience but the end result is a nice little treat. My ds8 loved these cookies and exclaimed that it was like hot chocolate in a cookie hence the name.
Provided by invictus
Categories Dessert
Time 2h20m
Yield 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 250 degrees. Line two baking sheets with nonstick foil or parchment paper.
- In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon.
- Place egg whites into a bowl and add cream of tarter.
- Begin beating egg whites on low speed until foamy. Increase to medium speed and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
- Transfer mixture to a pastry bag and pipe a small disk onto prepared baking sheets about an inch apart. (I got 12 large meringues per baking sheet.).
- Bake at 250 degrees for 1 hour, 30 minutes. DO NOT open the oven door during cooking time or the meringues may collapse.
- Turn off oven and let meriggues sit in oven for 1/2 hour.
- Transfer to wire rack to cool completely.
Nutrition Facts : Calories 255.8, Fat 1.3, SaturatedFat 0.7, Sodium 89.8, Carbohydrate 59, Fiber 3, Sugar 53.8, Protein 7.5
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.
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 "hot chocolate meringue cake recipes"
HOT CHOCOLATE MERINGUE CAKE - COUNTRY LIVING
From countryliving.com
5/5 (2)Total Time 4 hrs 15 minsCuisine American, FrenchCalories 230 per serving
CHOCOLATE MERINGUE CAKE | RICARDO
From ricardocuisine.com
5/5 (10)Total Time 4 hrs 5 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
- Adjust the oven temperature to 200°F (100°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw two 8-inch (20 cm) circles using a pencil.
CHOCOLATE MERINGUE TEXAS SHEET CAKE | HALF BAKED HARVEST
From halfbakedharvest.com
HOT COCOA CUPCAKES WITH MERINGUE FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
INDIVIDUAL HOT CHOCOLATE CAKE RECIPE FROM A BROWNIE MIX ...
From julieblanner.com
FLOURLESS CHOCOLATE MERINGUE CAKE RECIPE
From thespruceeats.com
HOT COCOA CUPCAKES WITH MERINGUE FROSTING - FOOD AND WINE
From foodandwine.com
CHOCOLATE MERINGUE CAKE - DONNA HAY
From donnahay.com.au
HOT CHOCOLATE CAKE WITH MARSHMALLOW FILLING - LIV FOR CAKE
From livforcake.com
HOT CHOCOLATE MERINGUE CAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOT CHOCOLATE MERINGUE CAKE | RECIPE | MERINGUE CAKE ...
From pinterest.com
HOW TO MAKE CHOCOLATE MERINGUE CAKE | FOOD & WINE
From foodandwine.com
HOT CHOCOLATE MERINGUE CAKE | RECIPE | CHRISTMAS DESSERTS ...
From pinterest.ca
COFFEE CAKE WITH CHOCOLATE MERINGUE | RICARDO
From ricardocuisine.com
HOT CHOCOLATE MARSHMALLOW BUNDT CAKE | BETTER HOMES & GARDENS
From bhg.com
HOT CHOCOLATE MERINGUE CAKE - CHRISTINESBAKES
From christinesbakes.wordpress.com
HOT CHOCOLATE MERINGUE CAKE - MASTERCOOK
From mastercook.com
CHOCOLATE MERINGUE CAKE RECIPES | ZAIQA
From zaiqa.com
HOT CHOCOLATE MERINGUE CAKE - DOJO.HOUSESHIFTINGNCR.COM
From dojo.houseshiftingncr.com
HOT CHOCOLATE MERINGUE CAKE BEST RECIPES
From recipesforweb.com
MERINGUE RECIPES - EASY RECIPES FOR MERINGUE - DELISH
From delish.com
HOT COCOA MERINGUE COOKIES - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
HOT CHOCOLATE MERINGUE KISSES - PRESERVE COMPANY
From preservecompany.com
DONNA HAYS' CHOCOLATE MERINGUE CAKE - FLOUR & SPICE
From flourandspiceblog.com
CHOCOLATE MERINGUE LAYER CAKE - HEALTHY RECIPES AND ...
From womansday.com
HOT CHOCOLATE MERINGUE CAKE - MASTERCOOK
From mastercook.com
HOT CHOCOLATE MERINGUE CAKE - BURNFATFAST.SHOP
From burnfatfast.shop
HOT CHOCOLATE MERINGUE CAKE - POTATO ONION
From potatoonion.com
ITALIAN HOT CHOCOLATE WITH FLOATING MERINGUE KISS - VIKALINKA
From vikalinka.com
FLOURLESS CHOCOLATE CAKE WITH MERINGUE - ONCE UPON A CHEF
From onceuponachef.com
LUXURIOUS HOT CHOCOLATE WITH ITALIAN MERINGUE - RECIPE ...
From the-forties.com
HOT CHOCOLATE MERINGUE CAKE - NEWSLMEN.COM
From newslmen.com
SPICED HOT CHOCOLATE LAYER CAKE - THE KITCHEN MCCABE
From thekitchenmccabe.com
You'll also love