 |
---------- Recipe via Meal-Master (tm) v8.05
Title: COCOA MERINGUE CAKE WITH RASPBERRY SAUCE
Categories: Cakes
Yield: 10 Servings
4 Egg whites
2 ts Lemon juice
1 1/2 c Sugar
2 tb Corn oil margarine
1/2 c Unsweetened cocoa powder; si
1 c Nonfat milk; at boiling poin
1 ts Instant coffee granules
1 ts Vanilla extract
12 oz Raspberries, unsweetened; fr
Candy coffee beans; optional
Mint sprigs; optional
-Recipe by: Jo Merrill
This is a lower fat version of the original Chocolate Meringue Cake with
Raspberry Sauce. Preheat oven to 200 degrees. Cover two cookie sheets with
foil. Draw two 9-inch circles on foil. Whisk the egg whites and 1 teaspoon
lemon juice until they hold soft peaks. Add 3/4 cup of sugar, a spoonful at
a time, and beat constantly until the sugar is incorporated and the
meringue is stiff and shiny. Divide the meringue between the two circles,
spreading to edges. Bake for 4 hours then turn off oven. Leave in oven
until meringues are cold. You can make these ahead of time and store in
cardboard box. Combine the margarine and cocoa in a saucepan and cook over
low heat for 3 minutes, stirring constantly. Do not let burn. Pour hot milk
into cocoa mixture, stirring constantly with a wire whisk. Add 1/2 cup of
the sugar and the coffee granules and simmer, stirring constantly, until
thick. Remove from heat and add vanilla and mix well. Allow sauce to cool
then refrigerate for at least 2 hours. When ready to use, beat mixture
until fluffy and lighter in color. Spread on one meringue and sandwich the
two meringues together. Sauce: Puree raspberries in a food processor or
blender. Strain into a bowl and add remaining 1/4 cup sugar and teaspoon of
lemon juice. To serve: Cut meringue cakes into wedges and spoon a scant 2
tablespoons of raspberry sauce over each wedge. Garnish as desired.
Original recipe-331 calories per serving, 23 g fat. Revised version-180
calories, 4 g fat. Jo Merrill--personal files
-----
|
