Chocolate And Date Meringue Cake 2 Recipes

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CHOCOLATE MERINGUE



Chocolate Meringue image

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

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

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 MERINGUE CAKE



Chocolate Meringue Cake image

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

5 large eggs, separated
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract (or you can use almond(I've tried both)
2 1/2 cups all-purpose flour
1/4 cup dutch process cocoa
2/3 cup pecans, finely chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups sifted powdered sugar
3/4 cup whipping cream
24 ounces semisweet baking chocolate, finely chopped (Ghirdelli)
2 egg whites
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/2 cup sugar
4 ounces semisweet baking chocolate, finely chopped (Ghirdelli)

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.

CHOCOLATE, DATE & HAZELNUT MERINGUE TORTE



Chocolate, Date & Hazelnut Meringue Torte image

My old high school friend, Helen, turned 50 this year (2007) and had her party at The Gap Tavern in Brisbane. They served this cake and Mother Kooka said, "That's all I want for my birthday! I want you to make me that cake!" Well! I had no idea what it was, but I googled and found some possibilities and then cobbled together this recipe. We had it yesterday for Mother Kooka's 83rd birthday party and it was an absolute hit! In fact, one guest said, "I am not going home until you give me the recipe!" I promised I'd post it on Zaar so that everyone could enjoy it - so here it is! Important: make it the afternoon before you want it, as it needs to sit in the oven overnight. (Oh, by the way, I've said it will serve 10, but we had nearly 20 at the party and I served everybody by cutting very thin slices. It's quite rich, so nobody felt deprived).

Provided by Kookaburra

Categories     Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

250 g hazelnuts
250 g chocolate (use any kind, I used a bar of roasted hazelnut milk chocolate)
250 g dates, pitted (i.e. stones removed)
6 egg whites, at room temperature
200 g caster sugar
1/2 cup whipping cream
125 g dark chocolate, chopped
200 -250 ml whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
250 g strawberries (or use any berries you prefer)

Steps:

  • Cake:.
  • Preheat oven to 180c (170C fan forced).
  • First, prepare the nuts. Place the hazelnuts on a baking tray and bake at 180C for exactly 8 minutes (set a timer so you don't burn them).
  • Remove nuts from oven, wrap in a tea towel and then rub firmly to remove as much skin as possible. You may have to do this a couple of times and rub stubborn ones between your fingers. Don't fuss too much if some skin won't come off - just get rid of as much of the loose papery stuff as possible.
  • Put skinned and roasted hazelnuts into a food processor and chop roughly. Place nuts into a medium mixing bowl.
  • Now break up the chocolate and place it in the food processor and chop roughly. Don't worry if it's not evenly chopped, some will be like grated chocolate, and you'll have some larger bits. That's fine. Just don't overchop it. Add chocolate to nuts in mixing bowl.
  • Cut dates in half then process in a food processor until finely chopped, but be careful not to pulverise them to mush. Add dates to mixing bowl.
  • Using your hands or a spoon, mix nuts, chocolate and dates well.
  • Now, spray a 22-24cm (9") springform tin with spray oil and line base and sides with silicone paper. Paper should come 2.5cm-5cm (an inch or two) over the top of the tin.
  • In a large bowl, using an electric mixer, beat egg whites until soft peaks form, then add sugar, 1 tablespoon a time, beating after each addition, until all the sugar is used. Continue beating until mixture is stiff and glossy.
  • Note: If you don't have a large mixer, it's a good idea to divide the egg whites and sugar in half and beat each half in a different medium sized bowl.
  • Using a spatula, gently fold date, hazelnut and chocolate mixture into the egg whites until well combined.
  • Spoon mixture evenly into prepared tin, smooth top and bake on the centre shelf of the oven at 180C (170C fan forced) for 50 minutes.
  • After 50 minutes, turn off oven, but DO NOT OPEN THE OVEN DOOR! Leave the cake in the oven overnight (or at least for several hours until the oven is completely cold) without opening the door.
  • The next morning, you can remove the cake from the oven and decorate it just before serving.
  • Ganache:.
  • It's best to make the chocolate ganache the day before too. Simply bring the cream to a boil, remove from the heat, add the chopped chocolate and stir until chocolate is melted. Pour into small bowl, cover with plastic wrap, and refrigerate overnight.
  • The next day, remove the ganache from the refrigerator and sit on the kitchen bench until it comes back to room temperature (this will take at least 2 hours).
  • Decoration:.
  • Just before serving, remove cake from springform tin onto a serving plate.
  • Add sugar and vanilla to whipping cream and beat with electric mixer until thick.
  • Spread whipped cream over the top of the cake.
  • Spoon room temperature ganache into a piping bag with a large star nozzle fitted.
  • Pipe rosettes around the perimeter of the cake and one large rosette in the centre.
  • Remove stems from strawberries and cut strawberries in half.
  • Pile strawberries (or berries of your choice) onto the top of the cake.

Nutrition Facts : Calories 673.4, Fat 51.6, SaturatedFat 22.5, Cholesterol 42.4, Sodium 55.9, Carbohydrate 60.3, Fiber 12.5, Sugar 39.7, Protein 13.4

CHOCOLATE AND DATE MERINGUE CAKE (2)



CHOCOLATE AND DATE MERINGUE CAKE (2) image

Categories     Cake     Chocolate

Number Of Ingredients 11

300g dark chocolate, broken into squares
1 1/2 cups dates
1 1/2 cups flaked almonds
1 1/4 cups almond meal
5 egg whites
3/4 cup caster sugar
flaked almonds to decorate
crème fraiche to serve
GANACHE
200g dark chocolate, finely chopped
1/2 cup pure cream

Steps:

  • Grease a 22-24cm round springform pan. Line base and sides with baking paper. Process chocolate in a food processor until finely chopped. Transfer to a large bowl. Process dates until finely chopped. Add to bowl. Process almonds until roughly chopped. Add to bowl. Stir in almond meal. Beat egg whites in a small bowl of an electric mixer until soft peaks start to form. With motor operating add sugar, 1 Tbsp at a time. Continue to beat for 5 mins until meringue is smooth and glossy. Gently stir a quarter of the meringue into chocolate mixture. Then gently stir in remaining meringue. Spoon into prepared pan. Smooth top. Cook in a moderate oven (180C) for about 55 mins or until golden brown and firm to touch. Stand for 10 mins in pan. Remove side and base. Transfer cake to wire rack. To make ganache, place chocolate in a heatproof bowl. Bring cream boil in a small saucepan. Pour over chocolate. Stir until smooth. Stand at room temperature, stirring occasionally, until spreadable. Spread ganache over top of cold cake. Decorate with extra almonds and serve with crème fraiche.

CHOCOLATE CAKE WITH SNOWY MERINGUE



Chocolate Cake with Snowy Meringue image

This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
8 ounces best-quality bittersweet chocolate, coarsely chopped
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup low-fat buttermilk
1 1/2 teaspoons pure vanilla extract
6 large eggs, lightly beaten
3 cups heavy cream
1 3/4 pounds best-quality semisweet chocolate, coarsely chopped
2 cups blanched almonds, toasted, coarsely chopped
2 cups heavy cream
1 pound best-quality semisweet chocolate, coarsely chopped
4 large egg whites
1 cups sugar

Steps:

  • Make the cake layers: Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Whisk flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs, 2 at a time. Add melted chocolate; mix until smooth.
  • Divide batter between prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Let cool on wire racks 15 minutes. Turn out cakes, and remove parchment. Let cool completely on racks.
  • Meanwhile, make the ganache filling: Bring cream to a boil in a medium saucepan over medium-high heat. Pour over chocolate in a heatproof mixer bowl; stir until smooth. Let cool completely. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until mixture reaches a medium stiff consistency, 2 to 5 minutes, checking frequently. If it does not reach this consistency, chill in freezer up to 5 minutes, then continue beating.
  • Assemble cake: Trim rounded tops of cakes flat. Stir together 1 1/2 cups filling and the almonds; spread over one cake layer. Top with second layer, and spread remaining filling over top and sides. Smooth with an offset spatula. Refrigerate until filling is very firm, 1 to 2 hours.
  • Meanwhile, make the ganache glaze: Bring cream to a boil over medium-high heat. Pour over chocolate in a bowl; stir until smooth. Let cool completely.
  • Transfer assembled cake to a wire rack set over a rimmed baking sheet. Pour glaze over cake all at once, using a spatula to push it over edges and down sides. (This must be done in one pour or the coating will have drips.) Refrigerate until set, 45 minutes to 1 1/2 hours.
  • Make the topping: Put egg whites and sugar into a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees, 4 to 5 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, 7 to 10 minutes. Mound meringue on top of cake; swirl decoratively. Serve.

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