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Lavish Chocolate Meringue Cake (Imposantniy Chokoliadovo Bilkovi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.1855
Energy (kCal)5484.738
Carbohydrates (g)288.6211
Total fats (g)461.6663
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The day before assembling the cake, make the meringue layers. Cut out two 11 inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour. | 2. Preheat the oven to 250 degrees F. Fold the rim of the baking circles slightly upward. | 3. In a large bowl, beat the egg whites, cream of Tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy. | 4. Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry. About 1 hour. | 5. Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight. | 6. The next day, preheat the oven to 350 degrees F. Line the bottom of a 10 inch spring form pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour. | 7. To make the Walnut-chocolate layer: | 8. In a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. | 9. With CLEAN, DRY beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts. | 10. Fold in the bread crumbs, coffee, and lemon juice. | 11. Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F and bake until a cake tester comes out clean, another 20 to 25 minutes. | 12. When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers. | 13. Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks. | 14. Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with ½ cup of the red currant preserves and then with one-third of the coffee flavored cream. | 15. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. | 16. Place the walnut-chocolate layer, preserves side down, on top of the cream filling. You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, Walnut-chocolate. | 17. For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water. | 18. Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake at least 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 5 85.8 1.2045 17.985 0.2805
    cream tartar 1/2 teaspoon 3.87 0.9225 0.0 0.0
    white vinegar 1/2 teaspoon 0.45 0.001 0.0 0.0
    superfine sugar 1/2 cup 387.0 99.98 0.0 0.0
    egg 8 separated 572.0 2.88 50.24 38.04
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    chocolate 4 ounces bittersweet grated 65.7708 10.7388 2.336 1.6329
    walnut 1 1/4 1/4 ground 2408.9 0.0 0.0 272.5
    breadcrumb 1/4 cup unflavored - - - -
    coffee 1 tablespoon ground 9.4162 1.5628 0.3129 0.2187
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    heavy whipping cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    confectioner ' sugar 3 tablespoons - - - -
    coffee powder 1 tablespoon - - - -
    rum extract 1 tablespoon - - - -
    red currant preserve 1 cup - - - -
    chocolate 8 ounces bittersweet 1149.876 136.9872 8.8452 77.5656
    vegetable shortening 2 tablespoons 230.4 0.0 0.0 25.6
    water 2 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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