Chocolate Cakes with Meringue and Raspberries

Summary

Prep Time	45 mins
Cook Time	1 hr
Total Time	1 hr 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 5)

Ingredients

Ingredients for the chocolate cakes:

Ingredients for the meringues:

4 egg whites
200 g powdered suar
1 dash lemon juice

Ingredients for the raspberries:

400 g raspberries, fresh or frozen
2 tablespoon powdered sugar
Mint leaves, fresh

Chocolate Cakes with Meringue and Raspberries

Instructions

For the meringues, stir the egg white and lemon juice with a hand mixer on the highest setting. Gradually add the powdered sugar. Don`t stop too early. Stir at the highest level for at least 10 minutes until the mixture stops flowing. Put the egg white mixture in a piping bag and leave to dry on a baking sheet lined with baking paper in the oven at approx. 100 ° C top / bottom heat for one hour. The oven may be opened in between to allow moisture to escape.
For the cakes, melt the chocolate and butter in a water bath.
Mix the eggs and sugar in a bowl. Let the melted chocolate mixture cool down briefly, then add to the egg-sugar mixture. Add the flour and mix everything into a smooth dough. Put the dough in small ovenproof glasses and bake for 4 minutes at 210 ° C top / bottom heat. Then set the oven to 160 ° C and bake the cakes for another 3 minutes.
During this time, heat the raspberries in a saucepan with the powdered sugar and a sip of water.
Then place the glasses with the chocolate cakes on a plate and sprinkle with powdered sugar. Place the raspberries and meringues next to it and decorate with fresh mint leaves.
Steffi prepared this recipe as a dessert on Wednesday, January 13th, 2021 in the program “The Perfect Dinner” - Day 3 from Hamburg.

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