Best Individual Chocolate Nut Meringue Cakes Recipes

CHOCOLATE NUT MERINGUES

Steps:

• beat egg whites until stiff peaks form in a glass or aluminum bowl.
• fold in sugar and cocoa, mixing well.
• fold in nuts (if using them).
• using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
• bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.

HAVE YOUR OWN CAKE AND EAT IT TOO (INDIVIDUAL CHOCOLATE CAKES)

Steps:

• Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
• Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
• For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

INDIVIDUAL CHOCOLATE CAKES

Steps:

• Preheat the oven to 400°F. Brush six 4-ounce ramekins with the melted butter. Sprinkle the inside of each ramekin with sugar and tap out the excess. Place the ramekins on a rimmed baking sheet and refrigerate until needed.
• In the top of a double boiler or a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, place 6 tablespoons of butter and the chocolate. Heat until melted and smooth. Set aside to cool slightly.
• In a large mixing bowl, place 2 tablespoons of sugar and the egg yolks. Whisk until thoroughly blended. Add the chocolate mixture to the egg yolks and stir until well blended.
• In the work bowl of an electric stand mixer fitted with the whisk attachment, or in a large mixing bowl with a handheld mixer, beat the egg whites on medium speed until they are frothy. Increase the speed gradually and beat until soft peaks form when the whisk is lifted out of the bowl. Sprinkle over the remaining 2 tablespoons of sugar and beat until the meringue is shiny and forms stiff peaks.
• Fold about 1/4 of the egg whites into the chocolate mixture and then gently fold the remaining egg whites into the chocolate mixture. Do not overmix; it is fine if there are a few streaks of egg white in the batter.
• Pour the batter into the prepared ramekins. Bake until the cakes rise and then crack on top, and are gooey inside, 10 to 12 minutes.
• Let cool slightly, then unmold onto individual plates. Garnish with mint and serve warm with vanilla ice cream.