Best 2 Meringue Swirled Chocolate Cake Recipes
Indulge in a symphony of flavors with our exquisite Meringue Swirled Chocolate Cake, a culinary masterpiece that combines the richness of chocolate with the ethereal lightness of meringue. This decadent cake features layers of moist chocolate sponge cake, swirled with fluffy meringue and topped with a luscious chocolate ganache. The result is a textural delight that tantalizes the taste buds with every bite.
The Meringue Swirled Chocolate Cake recipe collection offers a range of variations to cater to diverse preferences. The classic version showcases the harmonious blend of chocolate and meringue, while the raspberry swirl adds a burst of tangy sweetness. For those who prefer a nutty twist, the hazelnut meringue swirl is a delightful choice. Additionally, the gluten-free option ensures that everyone can savor this delectable treat, regardless of dietary restrictions.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that both novice and experienced bakers can achieve success. Detailed ingredient lists and helpful tips guide you through the baking process, empowering you to create a stunning centerpiece that will impress your friends and family.
Embark on a culinary adventure with our Meringue Swirled Chocolate Cake recipe collection. Whether you opt for the classic combination, the vibrant raspberry swirl, the nutty hazelnut meringue, or the gluten-free indulgence, each variation promises an unforgettable taste experience. Prepare to be captivated by the irresistible charm of this extraordinary cake.
MERINGUE-SWIRLED CHOCOLATE CAKE
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
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-SWIRLED CHOCOLATE CAKE
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to blend together more smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This meringue-swirled chocolate cake is a delicious and impressive dessert that is perfect for any occasion. The cake is moist and chocolatey, with a light and fluffy meringue topping. The combination of flavors and textures is sure to please everyone. So next time you're looking for a special dessert, give this meringue-swirled chocolate cake a try.
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