John Myers
Contents
show
Chocolate Cakes with Meringue and Raspberries
The perfect chocolate cakes with meringue and raspberries recipe with a picture and simple step-by-step instructions.
For the chocolate cake:
- 200 g Chocolate 80% cocoa
- 100 g Butter
- 5 Pc. Eggs
- 7 tbsp Sugar
- 5 tbsp Flour
- Powdered sugar
For the meringues:
- 4 Pc. Protein
- 200 g Powdered sugar
- Lemon
For the raspberries:
- 400 g Raspberries
- 200 g Powdered sugar
- Mint leaves
Meringue:
- For the meringues, stir the egg white and lemon juice with a hand mixer on the highest setting. Gradually add the powdered sugar.
- At least 10 minutes at the highest level until the mass stops flowing.
- Put the egg white mass in a piping bag and leave to dry on a baking sheet lined with baking paper in the oven at approx. 100 ° for one hour.
- The oven may be opened in between to allow moisture to escape.
Chocolate cakes:
- For the cakes, chocolate and butter, melt in a water bath. Mix the eggs and sugar in a bowl. Let the melted chocolate mixture cool down briefly, then stir into the egg-sugar mixture, the flour and everything to a smooth dough.
- Place the dough in small ovenproof containers and bake at 210 ° for 4 minutes. Turn the oven down to 160 ° and let it sit for another 3 minutes. During this time, heat the raspberries, sugar and a sip of water in a saucepan.
- Then place the chocolate glasses on a plate and sprinkle with powdered sugar. Place the raspberries and meringues next to them and decorate with fresh mint leaves.
Facebook Comments