Chocolate Meringue Cake

Denis Martel — Sun, 18 Apr 2010 15:16:16 +0000

This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.

Ingredients:

50 ml cocoa powder
250 ml icing sugar
6 egg whites
5 ml vinegar
375 ml sugar
125 ml bitter sweet chocolate
75 ml icing sugar
3 eggs, separated
500 ml whipping cream

Method:

Pre-heat oven to 275⁰F
Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
Beat the eggs whites into soft peaks
While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
Add the cocoa to the egg white, gently folding the eggs
Spread the egg white mixture on the wax paper, within the circles
Bake for 1:15 hour, until the meringues are firm
Open the oven door and let cool for 30 minutes
Remove the wax paper and let cool on a grill
During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
Beat the mixture and add 3 egg yolks, one at a time
Beat the egg whites and incorporate into the chocolate mixture
Whip the cream and add 125 ml to the chocolate mousse
Cover each meringue with half of the chocolate mousse
Cover one meringue with half the whip cream
Place the second meringue on top of the one with the whipping cream
Spread the remaining whipping cream on top
You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.

Spare Ribs (1)

Denis Martel — Sun, 18 Apr 2010 14:00:39 +0000

I find that the ribs taste much better when we take the time to remove as much fat as possible before baking them. I hate to chew on a piece of fat.

Ingredients:

1.5 kg baby back ribs with fat removed
Water
2 large onions, chopped
3 garlic cloves, chopped
15 ml butter
125 ml vinegar
125 ml water
60 ml Chili sauce
30 ml lemon juice
30 ml Worcestershire sauce
7 ml salt
5 ml powder mustard

Method:

Cut the ribs in a portion of about 3 or 4 ribs
Place the ribs in a large pot and cover with water
Boil the ribs for about 45 minutes
During that time, cook the onion and garlic in butter for 5 minutes
Add the other ingredients and cook for another 10 minutes
When the ribs are cooked, drain and transfer to a large baking dish.
Cover with the sauce and cook for one hour at 300⁰F

Vinegar – Let's Cook Together

Chocolate Meringue Cake

Spare Ribs (1)