Best 19 Chocolate Meringue Cake Recipes

CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
• Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
• Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

CHOCOLATE CINNAMON HAZELNUT MERINGUE CAKE

Steps:

• Preheat oven to 250 degrees F (125 degrees C). Line three baking sheets with parchment paper. With a pencil, draw 5 circles 9 inches in diameter on the parchment paper. It is best to trace around a cake pan or large saucepan.
• In a large clean bowl, whip the egg whites until soft peaks form. Gradually add the 3/4 cup plus 2 tablespoons of white sugar and beat until stiff peaks form. Sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
• Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks.
• Melt the semi-sweet chocolate over a double boiler until smooth. Spread over parchment paper or waxed paper into a 12x10 inch rectangle. When chocolate is set, cut the rectangle crosswise into 10-1 inch strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside.
• To make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. Put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. Place the 24 long chocolate strips vertically around the sides of the cake. Arrange the remaining pieces of chocolate on the top in the design of your choice. Dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
• Place a layer of chocolate meringue on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over meringue. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
• Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.

CHOCOLATE MERINGUE CAKE

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 MERINGUE FOR CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
• Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
• Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE

Steps:

• For brownie layer:
• Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
• Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
• For chocolate-cinnamon ice cream:
• Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
• Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• For orange meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.

MERINGUE-SWIRLED CHOCOLATE CAKE

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.

MERINGUE-CRUSTED CHOCOLATE CAKE

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.

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
• Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
• While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
• Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

CHOCOLATE FUDGE CAKE WITH DULCE DE LECHE, CHOCOLATE FUDGE FILLING AND CHILE PEPPER SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.
• Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).
• Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.
• For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.
• For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.
• For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.
• Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.
• To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.

CHOCOLATE CAKE WITH SNOWY MERINGUE

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.

MERINGUE CAKE WITH CHOCOLATE MOUSSE FILLING

Steps:

• Preheat oven to 400 deg F/ 200 deg Celsius.
• Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
• Fold in the cornflour and ground hazelnuts (or almond flour).
• Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
• Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
• CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
• Separate the eggs. Add egg yolks and stir until well combined.
• Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
• Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
• Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.

HAZELNUT-AND-CHOCOLATE MERINGUE CAKE

Steps:

• DIRECTIONS Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other. Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled. Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely. In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.

GUINNESS CHOCOLATE CAKE WITH ITALIAN MERINGUE & BELGIAN GANACHE RECIPE - (4.4/5)

Steps:

• Cake: Preheat oven to 350°F. Thoroughly grease three 9-inch round cake pans (other options could be for three 8-inch round cake pans with 2 inch high sides or two 9-inch cake pans, but you will need to cut each layer in half). Line the bottom with parchment paper and non-stick spray (like Baker's Joy) or butter the parchment paper really well. On the stove, pour 2 cups of Guinness beer, to the butter in a large saucepan and bring to a simmer over medium heat. Once simmering, gradually whisk in the cocoa powder (add the cocoa in increments to help it to whisk to lump-free). Remove from heat and let cool a bit. In a large bowl whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt. In a stand mixer, beat the eggs and sour cream until they just come together. Add the warm stout mixture to the egg mixture and beat until just combined. Add flour mixture, in increments, and beat briefly on slow speed until just barely combined. (This makes A LOT of batter.) Using a spatula, fold the batter until everything is completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean. Using three 9-inch pans, the cakes were baked in 30 minutes. Add up to 50 minutes time, if you use two pans. Just watch closely, so you don't over bake. Allow the cakes to cool for 10 minutes, while resting on top of cake racks, then turn the cakes out onto the racks and let cool completely. Italian Meringue: Prepare the simple syrup by bringing the sugar, and water to a simmer in a heavy saucepan. Swirl the pan to dissolve the sugar completely. Using a candy thermometer, bring the temperature to 234 - 240°F (soft ball stage). Do not stir the mixture. Meanwhile: Beat the egg whites at slow speed until they foam throughout the bowl. Add the salt and cream of tartar. Gradually increase the mixer speed and beat until soft peaks form. Turn the mixer speed down to 'slow' as the sugar syrup is reaching the boiling point. While the mixer is still on slow, slowly (and carefully) pour the boiling syrup down the side of the mixing bowl (be careful not to pour it on the whisk). Increase the mixer speed to moderately fast and beat until cool and the egg whites form stiff, shiny peaks. Chocolate Ganache: Finely chop the chocolate and place into a large, heat resistant bowl. Heat the cream, in small heavy saucepan, over medium heat until bubbles begin to form around the edges. Pour half of the cream over the chocolate and let sit for 30 seconds. Whisk the chocolate and cream mixture until you see that the chocolate is being mixed with the cream. Pour in the rest of the warm cream. Continue whisking until all of the chocolate has melted. Set chocolate ganache aside. If you used three 9-inch pans, you won't have to cut any layers in half. If you used two pans, you will need to carefully cut each layer. To do this, I use a rotating cake stand. Gently insert a serrated knife and slowly begin spinning the cake stand. Make sure that your cake layers are even. I like to tear four thin strips of waxed paper, and set them on the cake stand. Then, set your first layer on top. I don't measure how much icing to use, but I plop a mound of frosting on the first layer-- carefully gauging that I leave enough to finish frosting the cake. An off-set spatula helps to evenly spread the frosting all over. Don't worry if the frosting overflows the edge. You can incorporate that over the sides of the cake. Continue frosting the middle layer. For the last layer, spoon the rest of the frosting on top, and then the sides. Don't worry, too much, about making the frosting look perfect. You will be adding the ganache on top, so it will hide any imperfections. Re-whisk the ganache and pour it into a pitcher or measuring cup with a spout, to make pouring easier). The temperature of the ganache shouldn't be scalding hot-- you want it warm enough so that it's pourable, but can't melt the meringue. Carefully pour the ganache in a circle on the top layer of the cake. Start in the center of the cake and work your way to the edge, reserving some of the ganache.) Smooth the ganache with an offset spatula and work your way out. As you get closer to the edge, you'll push the excess over the sides and form the drips. Use any leftover ganache to pour more on top and gently push the excess over the edge to form more drips. Let stand for a couple of hours, in a refrigerator is best, so that the ganache has time to set up. IMPORTANT: Any leftover cake should be refrigerated. The meringue will slowly deflate, after a day, and will be reabsorbed into the cake. This is important only IF there's any leftovers!

HOT CHOCOLATE MERINGUE CAKE

Steps:

• Beat egg whites and cream of tartar until foamy. Stream in 1 ¼ cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted coca and cayenne pepper and continue beating to stiff peaks. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour. Cool on the pan on a wire rack. Store in a very dry, cool place. Fill the layers with whipped cream and serve within 2 hours.

PEPPERMINT MERINGUE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• For meringue layers:
• Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12 x 4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12 x 4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
• Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
• Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
• Carefully remove meringue rectangles from parchment. DO AHEAD: Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
• For peppermint syrup:
• Combine 1/2 cup water and sugar in small saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps. Transfer to bowl; cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• For cake:
• Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13 x 9 x 1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
• Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12 x 4-inch rectangle.
• For buttercream:
• Simmer cream, butter, and corn syrup in medium saucepan.Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.
• Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
• Garnish top of cake with fresh raspberries and mint leaves and serve.

CHOCOLATE DATE MERINGUE CAKE

Steps:

• Preheat oven to 170 degrees. Line the base of a 20cm round tin with baking paper. Butter and flour the tin and set aside. Put the eggwhites in a clean, dry mixer bowl and beat until quite foamy. Gradually beat in the sugar, a little at a time, until the meringue is thick and shiny, about 5 mins. Very gently fold int he chocolate, almonds, dates and vanilla, deflating the whites as little as possible. Scrape into the prepared tin and bake for about 40 mins or until a skewer comes out clean. Remove and loosen carefully around the sides with a spatula. Cool in tin on rack. The top will have risen and will collapse and crack as it cools. Once cool, invert onto a flat serving plate and chill for at least 6 hours (up to 5 days). When ready to serve transfer cake to a serving plate. Whip cream and spread over cake. Scatter with toasted almonds.

MERINGUE-SWIRLED CHOCOLATE CAKE

Steps:

• 1- Heat oven to 325°. Generously grease bottom and side of springform pan, 9 x 3 inches, with shortening lightly flour.2- Make cake mix as directed on package, using water, oil and 3 eggs set aside. Beat 3 egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy.3- 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.4- 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 at room temperature.High Altitude (3500 to 6500 feet): Heat oven to 350°. Use 10-inch springform pan. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups. Decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 1 hour 20 minutes to 1 hour 30 minutes.1 Serving: Calories 380 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 65mg Sodium 420mg Carbohydrate 57g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 6%.Betty's Tip: You will need a springform pan to make this impressive cake. A regular 9-inch round pan is too small. Also, the delicate meringue top will crumble if the cake is removed from the pan upside down onto a wire rack.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.