Gluten-free Delight: Flourless Chocolate Cherry Meringue Cake Recipe скачать в хорошем качестве

Gluten-free Delight: Flourless Chocolate Cherry Meringue Cake Recipe

Indulge in the ultimate gluten-free treat with our Flourless Chocolate Cherry Meringue Cake! This heavenly dessert combines the rich flavors of chocolate and the sweet juiciness of cherries, creating a mouthwatering delight for every occasion. Join us in the kitchen as we guide you through the step-by-step process of creating this show-stopping cake that's sure to impress! Don't forget to subscribe for more mouthwatering recipes and hit the notification bell to stay updated on our latest culinary creations! 00:00 Introduction 00:23 Preparing the flourless chocolate cake 02:35 Baking time 02:45 Preparing the meringue 04:08 Baking time 04:18 Enjoying the cake Ingredients For the Flourless Chocolate Cherries Cake (180g) butter , unsalted (200g) semisweet chocolate (160g) sugar 4 eggs (1g) salt (45g) unsweetened cocoa powder (150g) cherries , fresh or frozen Meringue Topping 4 egg whites 1/4 tsp (1g) salt 1 tsp (5ml) lemon juice or vinegar 2 tsp (8g) cocoa powder 3/4 cup (200g) sugar For Dusting instant coffee powder or cocoa powder, optional Instructions Preheat the oven to 325F(160C). Grease with butter a (20cm) pan and line with parchment paper. Melt chocolate and butter over bain-marie until smooth and let cool slightly to room temperature. Beat the eggs with salt, sugar and vanilla extract using a mixer, for about 5-7 minutes, until thick and light yellow. Add melted chocolate and mix. Using a spatula fold in sifted cocoa powder. Pour the mixture into the prepared pan. Arrange the cherries over the top of the cake. Bake for 25 minutes. After the first 15 minutes of baking, start preparing the meringue. Mix the egg whites and salt until foamy. Gradually add sugar and continue mixing until soft peaks form. Mix in the vinegar or lemon juice and cocoa powder and continue mixing until stiff peaks form. Remove the cake from the oven and spread the meringue over the cake. Bake at 340F (170C) for another 20-25 minutes, until the meringue is puffy and golden. Run a sharp knife completely around the inside edge of the pan and let cool completely. The meringue will deflate as it cools. Dust with cocoa powder or instant coffee powder. Enjoy! Share your thoughts, questions, or your favorite gluten-free dessert below! We love hearing from our amazing community. Let's bake up some joy together! Follow me: FACEBOOK: Global Kitchen INSTAGRAM: @ourglobal_kitchen TikTok: Global Kitchen