Chocolate and hazelnut meringue

Chocolate and hazelnut meringue: Serves six to eight.

YOU WILL NEED

175g/6oz hazelnuts, skinned and toasted
275g/9½oz icing sugar, plus extra for
dusting
110g/4oz/4 squares dark chocolate,
broken into pieces
½ tsp bicarbonate of soda
4 egg whites
A pinch of salt
For the filling
300ml/10fl oz pouring cream
250g carton mascarpone cheese
225g/8 oz fresh raspberries
For the chocolate curls
110g/4oz/4 squares plain chocolate (at
least 70pc cocoa solids), broken into
pieces

Method

Preheat the oven to 120°C/250°F/Gas Mark ½. Line three baking sheets with non-stick parchment paper. Draw a 20cm/8in circle on each piece of paper and then turn the paper over.

Place the toasted hazelnuts in a food processor with three tablespoons of the icing sugar and process to a fine powder. Add the chocolate and pulse until finely chopped. Set aside. Sift the remaining icing sugar and bicarbonate of soda into a bowl. Whisk the egg whites with the salt in a large bowl until very stiff, but not dry.

Whisk in the combined icing sugar and bicarbonate of soda. Carefully fold in the hazelnut and chocolate mixture until well combined. This is best done in a food mixer to make sure everything is mixed in well. Divide the meringue mixture among the three circles, spreading into rounds of an even thickness using a spatula. Bake for five minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark ¼ and bake for a further one-and-a-quarter hours until the tops of the meringue are crisp and the inside soft like a marshmallow. Transpose the baking sheets during baking to ensure even cooking.

Slide the meringues, still on the parchment, off the baking sheet and on to wire racks and allow to cool for about one hour, or until cold, then peel off the parchment paper.

To make the filling, whip the cream in a large mixing bowl until it holds its shape, then fold in the mascarpone. Place a meringue round on a serving plate. Spread with a third of the cream mixture and raspberries. Place the second meringue on top and press down lightly. Cover with another third of the cream mixture and raspberries. Position the final meringue on top. Chill in the fridge for at least four hours, reserving the remaining cream mixture and raspberries for the decoration.

For the chocolate curls, place 75g/3oz/3 squares of the chocolate in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in the remaining chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.

Pour the chocolate on to a very cold marble slab and allow to set at room temperature. If you put it in the fridge, the chocolate will lose its wonderful sheen. Holding a large sharp knife at a slight angle, carefully push the blade across the surface of the hardened chocolate to shave off long curls. Always push the blade away from you. You should end up with about 12 chocolate curls.

To serve, spoon the remaining cream mixture over the layered meringue and arrange the rest of the raspberries with the chocolate curls on top. Dust lightly with icing sugar and bring straight to the table. Cut into slices and serve.

Source

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Ferrero Rocher Chocolate Price

A Delightfully Dense Chocolate Cake Recipe

This cake recipe is a necessity for the recipe files of all true chocoholics. When it's as easy as this one and as fabulous too, it's a total no-brainer!

Some vanilla ice cream would be proud to sit beside a piece of this cake.

Chocolate Cake

This cake is very moist and extremely easy to make.

3 eggs
2 cups sugar
6 tablespoons cocoa
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup margarine
1 cup buttermilk
1 cup boiling water or coffee
2 teaspoons vanilla

15-18 servings
45 minutes 5 mins prep

1. Measure all ingredients into mixing bowl.
2. Blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency.
3. Pour into greased and floured cake pan (s) (1 9x13 or 3 small layer).
4. Bake at 350 degrees until toothpick tests clean.
5. Frost with your favorite frosting when cool

Chocolate Meringue Pudding:

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the

pudding, and return to the oven.

Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

Flourless Chocolate Torte:

A luscious recipe for flourless chocolate torte.

A flourless chocolate torte is a dream come true: silky smooth and rich. Your guests will be impressed whether you offer the basic recipe or the more elaborate offering. They'll be begging to know how you did it!

A decadent chocolate torte for serious chocoholics! Very rich...a little slice goes a long way!

Cake

1 cup unsalted butter

8 ounces semisweet chocolate, chopped

5 large eggs

1/4 cup sugar

1/3 cup dark corn syrup

Glaze

3/4 cup whipping cream

8 ounces semisweet chocolate, chopped

1 1/2 tablespoons unsalted butter, room temperature

1 1/2 tablespoons light corn syrup

10 servings

1 hour 30 minutes 30 mins prep

1. For cake: Preheat oven to 350 F.

2. Butter and flour 9 inch diameter cake pan with 2 inch sides.

3. Line bottom of pan with parchment.

4. Dust pan with flour; tap out excess.

5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth.

6. Set aside.

7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.

8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.

9. Pour chocolate mixture into the egg mixture and fold together gently.

10. Pour batter into prepared pan.

11. Bake until tip of knife inserted into center comes out clean, about 1 hour.

12. Cool completely in pan on rack.

13. Invert cake onto 7 1/2 inch cardboard round.

14. Peel off parchment.

15. Place cake on cardboard on rack set over a cookie sheet.

16. For Glaze: Bring cream to simmer in heavy medium saucepan.

17. Reduce heat to low.

18. Add chocolate; stir until melted.

19. Remove from heat; let stand until just cool.

20. Whisk in butter and syrup.

21. Pour glaze over cake; spread with spatula to cover top and sides.

22. Refrigerate cake overnight.

23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.

24. Serve cold.

Flourless Chocolate Torte:

12 ounces bittersweet chocolate

3 cups (6 sticks) butter, plus more for pan

12 eggs, separated

1 1/4 cups sugar, plus more for pan

Preheat oven to 325 degrees. Melt chocolate and butter in top of a double boiler. Remove from heat. In a separate bowl, whisk egg yolks and sugar until smooth. In another bowl, whip the egg whites until soft peaks hold, about 12 minutes. Blend egg yolk-sugar mixture into melted chocolate-butter mixture. Fold the beaten egg whites into the batter.

Butter bottom and sides of a 9-inch springform pan. Dust it lightly with sugar. Pour the batter into the pan and bake 40 to 45 minutes, or until the cake top cracks. Serve with a dollop of whipped cream.

Source: http://www.articlecircle.com

About the Author

William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)

   

raw chocolate bar recipes  health benefits of chocolate  dark chocolate  chocolate cheesecake recipe   austin chocolate

chocolate recipe, dense chocolate recipe,chocolate meringue pudding,flourless chocolate torte

A Delightfully Dense Chocolate Cake Recipe

This cake recipe is a necessity for the recipe files of all true chocoholics. When it's as easy as this one and as fabulous too, it's a total no-brainer!

Some vanilla ice cream would be proud to sit beside a piece of this cake.

Chocolate Cake

This cake is very moist and extremely easy to make.

3 eggs
2 cups sugar
6 tablespoons cocoa
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup margarine
1 cup buttermilk
1 cup boiling water or coffee
2 teaspoons vanilla

15-18 servings
45 minutes 5 mins prep

1. Measure all ingredients into mixing bowl.
2. Blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency.
3. Pour into greased and floured cake pan (s) (1 9x13 or 3 small layer).
4. Bake at 350 degrees until toothpick tests clean.
5. Frost with your favorite frosting when cool

Chocolate Meringue Pudding:

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the

pudding, and return to the oven.

Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

Flourless Chocolate Torte:

A luscious recipe for flourless chocolate torte.

A flourless chocolate torte is a dream come true: silky smooth and rich. Your guests will be impressed whether you offer the basic recipe or the more elaborate offering. They'll be begging to know how you did it!

A decadent chocolate torte for serious chocoholics! Very rich...a little slice goes a long way!

Cake

1 cup unsalted butter

8 ounces semisweet chocolate, chopped

5 large eggs

1/4 cup sugar

1/3 cup dark corn syrup

Glaze

3/4 cup whipping cream

8 ounces semisweet chocolate, chopped

1 1/2 tablespoons unsalted butter, room temperature

1 1/2 tablespoons light corn syrup

10 servings

1 hour 30 minutes 30 mins prep

1. For cake: Preheat oven to 350 F.

2. Butter and flour 9 inch diameter cake pan with 2 inch sides.

3. Line bottom of pan with parchment.

4. Dust pan with flour; tap out excess.

5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth.

6. Set aside.

7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.

8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.

9. Pour chocolate mixture into the egg mixture and fold together gently.

10. Pour batter into prepared pan.

11. Bake until tip of knife inserted into center comes out clean, about 1 hour.

12. Cool completely in pan on rack.

13. Invert cake onto 7 1/2 inch cardboard round.

14. Peel off parchment.

15. Place cake on cardboard on rack set over a cookie sheet.

16. For Glaze: Bring cream to simmer in heavy medium saucepan.

17. Reduce heat to low.

18. Add chocolate; stir until melted.

19. Remove from heat; let stand until just cool.

20. Whisk in butter and syrup.

21. Pour glaze over cake; spread with spatula to cover top and sides.

22. Refrigerate cake overnight.

23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.

24. Serve cold.

Flourless Chocolate Torte:

12 ounces bittersweet chocolate

3 cups (6 sticks) butter, plus more for pan

12 eggs, separated

1 1/4 cups sugar, plus more for pan

Preheat oven to 325 degrees. Melt chocolate and butter in top of a double boiler. Remove from heat. In a separate bowl, whisk egg yolks and sugar until smooth. In another bowl, whip the egg whites until soft peaks hold, about 12 minutes. Blend egg yolk-sugar mixture into melted chocolate-butter mixture. Fold the beaten egg whites into the batter.

Butter bottom and sides of a 9-inch springform pan. Dust it lightly with sugar. Pour the batter into the pan and bake 40 to 45 minutes, or until the cake top cracks. Serve with a dollop of whipped cream.

Source: http://www.articlecircle.com

About the Author

William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)

   

raw chocolate bar recipes  health benefits of chocolate  dark chocolate  chocolate cheesecake recipe   austin chocolate

chocolate recipe, dense chocolate recipe,chocolate meringue pudding,flourless chocolate torte