Carefully, parts, and mix up a mixture of sesame with chocolate into the beaten egg whites.
Dessert spoon spread the mass on a baking tray, covered with baking paper. Spread, leaving a distance of 2-3 cm between the cookies. Of this amount, the average is 25-28 cookies, just one cookie sheet.
If you give a brief description of it by the liver, it consists of three words – is a fireworks of flavor! Lightly roasted sesame seeds combined with chocolate, complemented by the aroma and taste of cinnamon, caramel notes of brown sugar. Light, crisp, melting biscuits so loved in our family that I try to cook it less often. Yes, Yes. I misspoke. It is, often. Because it is necessary to have very great willpower to resist the temptation for a few minutes to empty the dish with these biscuits. Fans of sesame would highly recommend to cook. And for those who belong to the sesame is cool, too. Perhaps with this recipe you will change the attitude to this very useful product.
Prepare the ingredients. To make this cookie I used brown sugar small "Mistral" and chocolate with whole almonds (preferably, but not necessarily)
Mix the cooled sesame seeds, chilled grated chocolate and cinnamon. (To taste – the amount of cinnamon can be increased to 1 teaspoon.)
Whisk whites with sugar until stable peaks.
On a fine grater grate the chocolate. (Chocolate is also pre-cooling)
Whisk the whites (with a little pinch of salt) to a thick foam and gradually pours in the process of whipping the sugar.
Separate the whites.
First, fry the sesame seeds in a pan until light Golden color and pleasant taste. Sesame fried very quickly from the pan not to move! And be sure to immediately pour it on a plate. Sesame should be cool.
Send a baking sheet in a preheated 150*C oven for 25 minutes.
In the baking process in the kitchen will spread the aromas of a fabulous, uplifting and reinforcing the desire to try the cookies taste. Still a little patience. and in the allotted time, take out the baking tray with grown-up cookies. Carefully with a thin spatula take them off the paper (the cookies are fragile) to avoid sticking and leave to cool on the baking sheet. Or try!
Ingredients for Meringue with sesame seeds, chocolate and cinnamon.
Why this recipe works:
While cakes cool, make the Raspberry Filling: Add frozen raspberries, sugar, and water to a small saucepan. Heat over low heat, stirring until the sugar has dissolved and the berries have started to release their juices. Increase heat to medium-high and allow to come to a boil, stirring occasionally. Cook for two minutes over low heat, stirring occasionally. Remove from heat and allow the raspberry sauce to cool completely.
Combine the sugars, oil, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the mixture is smooth, about 1 minute.
Once the cakes are cool, make the Meringue Layers: Adjust oven rack to middle position and preheat oven to 250°F. Carefully clean and dry the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and whisk on low speed until frothy, about 1 minute. Increase speed to medium high and continue beating until soft peaks form, about 2 minutes. With the mixer still running, gradually add the sugar in a thin, steady stream. Once you’ve added all the sugar, continue mixing until you can no longer feel any sugar crystals when you rub a bit of the meringue between your fingers and the meringue can hold stiff peaks. Add the vanilla and whisk for an additional minute.
Peel the baking parchment off the second cake layer and arrange it, cake-side down, on top of the bottom layer. Press down lightly. Strain the remaining raspberry sauce through a fine-meshed sieve and discard the raspberry seeds. If you want to serve the cake immediately or within the hour, drizzle the raspberry sauce over the top of the cake and top with a handful of fresh raspberries. If you want to serve the cake later in the day,
Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. After 10 minutes, carefully remove the springform collar and peel away the baking parchment from the sides of the cakes. There is no need to remove the bottom part of the pans yet. Allow the cakes to cool completely.
Allow the cakes to cool to room temperature completely, 30 minutes to 1 hour. The bottom of the springform pans and the top of the cakes should feel cool to the touch before you proceed with the recipe.
Divide the meringue evenly over the cool cakes. Use the back of a spoon to smooth the meringue in one of the pans and to swirl the meringue in the other pan to form peaks. Bake until dry and crisp but not browned, about 40 minutes. Meringue should sound hollow when tapped gently with a fingernail.
In a medium bowl, dissolve the coffee granules in the water, then stir in the buttermilk. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet and dry ingredients to the egg and sugar mixture. Gently stir the ingredients together, using a rubber spatula or a spoon. Once you’ve incorporated most of the dry ingredients, mix briefly on low speed until batter is smooth, about 15 seconds. Don’t overmix, or the cakes will become chewy.
This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert.
For the Chocolate Cakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 2 (8-inch) springform pans with baking parchment along the bottom and a collar around the sides (buttering the inside of the pan will help the parchment stick).
Once the cake layers have cooled, make the Whipped Cream: Beat cream and sugar in a stand mixer fitted with a whisk attachment at high speed until it holds stiff peaks, about 2 minutes.
To Assemble and Serve: Place the cake layer with the flat meringue top onto a cake stand or serving plate, meringue-side down. Peel off the parchment. Fill a pastry bag fitted with an open tip with the whipped cream and pipe a ring of small mounds or dollops around the outer edge of the chocolate cake layer. Spread the remaining cream onto the center of the cake and spread it smoothly all over the top of the cake layer, out to the inner edges of the ring of whipped cream dollops.
Spoon about three tablespoons of the raspberry sauce onto the center of the whipped cream layer. Smooth over the top, out to the inner edges of the whipped cream dollops.
Note: The raspberry sauce can be made up to three days ahead and stored in an airtight container in the refrigerator until needed. The cake layers (with or without the baked meringue layers) can be made a day ahead and stored in an airtight container at room temperature. Make sure to store the cake layers in the sprinform pans if you haven't added the meringue yet. Whipped cream doesn't hold well and will start to lose volume after about eight hours. It is therefore best to assemble this cake the day you intend to serve it. Assembly shouldn't take more than 15 minutes.
Divide the batter evenly over the prepared pans. Using the back of a spoon, spread the batter evenly in the pans. Bake until a tester inserted into the centre of the cakes comes out clean, about 20 minutes.
refrigerate for up to eight hours in an airtight cake container. Drizzle with raspberry sauce and garnish with fresh raspberries before serving.
For the meringues, beat the egg whites in a bowl until stiff peaks form when the whisk is removed.
Transfer the tray to the oven and turn down the heat to 150C/300F/Gas 2 immediately and bake for 45-50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)
Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.
For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.
For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.
Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.
Add the sugar, one tablespoon at a time, whisking well.
To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve.