PEPPERMINT-MERINGUE BROWNIE CAKE
Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted.
- Remove bowl from heat and stir until completely melted. Whisk in granulated sugar and salt, then eggs. Gently whisk in flour until smooth (do not overmix). Spread batter in pan and bake 20 minutes.
- Meanwhile, make meringue: Combine chocolate and cornstarch. In a large bowl, using a mixer, whisk egg whites and pinch of cream of tartar on high until frothy. With mixer running, slowly add superfine sugar and continue whisking on high until stiff, glossy peaks form, about 6 minutes. Fold in chocolate mixture and peppermint extract.
- Spread meringue on top of cake with an offset spatula. Bake until meringue is lightly browned and cracked on top, 25 to 27 minutes more. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge and remove ring. Let cool completely.
Nutrition Facts : Calories 342 g, Fat 17 g, Fiber 11 g, Protein 6 g, SaturatedFat 10 g
MERINGUE TOPPING
to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..
Provided by grandma2969
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- preheat the oven to 325* --
- in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
- gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
- just before beating is completed sprinkle in the cornstarch --
- the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
- spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
- clear over the edge of the crust.
- swoop the meringue into attractive peaks.
- bake for 15-18 minutes or until the peaks are golden brown.
- cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
Nutrition Facts : Calories 45.1, Sodium 93.3, Carbohydrate 10.1, Sugar 9.5, Protein 1.4
CHOCOLATE AND HAZELNUT MERINGUE CAKE
This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
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.
BERRY BROWNIE PAVLOVA CAKE
Impress family and friends with this towering cake, featuring indulgent layers of squidgy chocolate brownie cake, chewy meringue, fresh cream and tangy berries
Provided by Cassie Best
Categories Dessert
Time 1h45m
Number Of Ingredients 16
Steps:
- Melt the chocolate in a bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, or in short bursts in the microwave, then set aside to cool a little. Butter two 20cm loose- bottomed deep cake tins and line the base and sides with baking parchment. Heat the oven to 160C/140C fan/gas 3.
- Put all the brownie ingredients, including the melted chocolate, in a bowl, then beat with an electric whisk until well mixed. Divide between the cake tins and level the tops using the back of a spoon or a palette knife.
- Work quickly to make the meringue, ensuring your whisks and bowl are entirely clean and grease-free (or the egg whites won't whip up to their full volume). Put the egg whites in the bowl and whisk for a couple of minutes until stiff. Add the sugar, a spoonful at a time, whisking continuously to stiff peaks, then whisk in the cornflour. Use a spoon to dot the meringue all over the top of one of the cakes, then using the back of the spoon, spread it to the edge of the tin, being careful not to disturb the cake mixture underneath. Make nice swirly dips and peaks as you spread.
- Bake both cakes for 45 mins, then remove the cake without the meringue topping and quickly close the oven door. Cook the meringue-topped cake for a further 30 mins, then remove from the oven and leave both cakes to cool completely in their tins.
- Slice any strawberries (if using), keeping a few with stalks on for the top of the cake. Whisk the cream and icing sugar to soft peaks. Remove the brownie base cake from its tin and peel off the baking parchment. Place it on a plate or cake stand. Use a spoon to swirl a little over half of the cream over the cake and top with half of the berries. Carefully remove the meringue-topped cake from the tin and remove the parchment. Place it on top of the cream and berries, and spoon dollops of the remaining cream on top, filling any cracks or dips in the meringue. Top with the remaining fruit and some chocolate shavings, if you like, and serve within an hour. Leftovers will keep in the fridge for two days.
Nutrition Facts : Calories 543 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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