Best 6 Meringue Crusted Chocolate Cake Recipes

CHOCOLATE AND HAZELNUT MERINGUE CAKE

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 MERINGUE TORTE

Steps:

• Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.

MERINGUE CRUST

Steps:

• In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
• Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

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.

UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE

Steps:

• The day before assembling the cake, make the meringue layers. Cut out TWO-11-inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
• Preheat the oven to 250°F Fold the rim of the baking circles slightly upward.
• In a large bowl, beat the egg whites, cream of tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few Tablespoons at a time, beating until the mixture is stiff and glossy. To make superfine sugar blend in the blender until it is superfine.
• Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry, 1 hour.
• Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
• The next day, preheat the oven to 350°F Line the bottom a 10-inch sprinform pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
• To make the walnut chocolate layer, in a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
• With clean, dry beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
• Fold in the bread crumbs, coffee, and lemon juice.
• Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300°F and bake until the cake tester comes out clean, another 20 to 25 minutes.
• When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
• Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
• Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with 1/2 cup of the red currant preserves and then with one-third of the coffee-flavored cream. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. Place the walnut-chocolate layer, preserves side down, on top of the cream filling.
• You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, walnut-chocolate.
• For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
• Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake for at least 1 hour before serving. Serves 12.

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.