Sunday, August 28, 2011

Cakes 26 and 27 - Nigella's Chocolate Truffle Meringue Cake Twice

This shows the gorgeous dinner which preceded
the chocolate cake.  My talented bro-in law made
this meal, and it was every bit as tasty as it looks.
      If you want to make a delicious, beautiful, and elegant dessert, grab a copy of Nigella Lawson's Feast, page 294.  The first one delighted a bunch of my girlfriends a at a summer luncheon.  N. commented, "It truly does taste just like a truffle!"
      The second  assault on this project occurred when my sweet middle sister and I were together in my large southern home state on a particularly sultry summer day.  We truly longed to make chocolate cake, but it had to be one with a minimum of actual baking; the day was just too hot.  For Truffle Meringue Chocolate Cake only the meringue  has to bake, so that was our clear choice.  We did Nigella's cake, but we did the large southern state version of the meringue:  crunchier and much larger.  Like ladies hair in that particular state during my upbringing, this meringue was enormous, airy, and fluffy, reminiscent of thunderclouds or cotton candy. My sister and I thought this extra meringue was a premium idea.  When we enjoyed this version of truffle cake after the excellent  meal her husband prepared for us, her family agreed: more meringue = good!
   This is my sister's recipe for making all this meringue, and I'm not sure where she got it, but she sometimes serves this as a cookie, by itself.
Joan's Amazing Meringue
3 egg whites at room temperature
1 tsp good Mexican vanilla
1 cup sugar
1 pinch of salt
1/8 tsp cream of tartar
Beat the egg whites and all ingredients except sugar and vanilla with an electric mixer until they form soft peaks.  Gradually add sugar and vanilla, still beating.  Stop when the mixture forms stiff peaks, careful not to overbeat.  Bake at 350 degrees for about 30 minutes.

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