Best Meringue Crusted Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

MERINGUE-SWIRLED CHOCOLATE CAKE



Meringue-Swirled Chocolate Cake image

Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and eggs that's perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 4

1 package Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3 egg whites
3/4 cup sugar

Steps:

  • Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
  • Make cake batter as directed on box; set aside. In medium bowl, beat 3 egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  • Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
  • Bake about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 0 g

MERINGUE-CRUSTED CHOCOLATE CAKE



Meringue-Crusted Chocolate Cake image

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

1 2/3 cups cake flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups plus 3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, separated
1 large egg
1 cup buttermilk
1 cup miniature semisweet chocolate chips (about 6 ounces)

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.

Related Topics