Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Chocolate Cream Meringue
This recipe is part of Linda Larsen's A Dessert Party article.
This dessert is a variation on the traditional Pavlova; meringue layered with a creamy filling. Feel free to use any type of candy in the filling; crushed peanut brittle, buttermints, or chocolate covered toffee would be fabulous too.
6 egg whites
1/2 tsp. cream of tartar
Dash salt
2 cups sugar
Beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, beating until stiff and glossy. Make sure you don't underbeat the meringue. Line 2 cookie sheets with parchment paper. Spread half of meringue into an 8" circle on each cookie sheet. Bake at 275 degrees 50-60 minutes until crisp and very light brown at edges, switching cookie sheets on racks halfway during cooking. Turn oven off and leave meringues in closed oven for 2 hours. Remove and cool.
2 cups whipping cream
1/2 cup powdered sugar
1/3 cup cocoa
1 cup finely crushed toffee pieces
Combine cream, sugar and cocoa and beat until stiff. Fold in crushed candy. Spread between meringue layers and on top and chill at least 3 hours before serving.
Serves 12
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda is also the Home and Décor host for Bella Online. Make sure to visit her excellent site for design tips, articles, links, and recommendations relating to home décor.
Linda can be reached at dlarsen@rconnect.com.
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