Diana's Desserts - www.dianasdesserts.com
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Cinnamon Chocolate Meringue Cake
in Guest Recipe Book
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| Servings: Makes 8 servings |
| Comments: There's only one gram of fat and practically no cholesterol in each serving of this elegant dessert. Prep: 40 minutes Chill: 2 hours Bake: 40 minutes |
Ingredients:  ½ cup packed brown sugar ? cup unsweetened cocoa powder ½ cup evaporated fat-free milk ¼ cup refrigerated or frozen egg product , thawed 1 tablespoon cornstarch 1 (1.3-ounce) envelope whipped dessert topping mix ½ cup fat-free milk 1 recipe Meringue Pie Shell (see below) Shaved semisweet chocolate (optional) Fresh mint (optional) |
| Instructions: 1. For filling, in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. 2. In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired. 3. Meringue Pie Shell: Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine 2 egg whites, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.) 4. Bake in a 300 degree F (150 C) oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate. Makes 8 servings. *Note: Use only paper that is specially made for baking purposes. Make-Ahead Tip: Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours. |
| Source: Better Homes and Gardens |
| Submitted By: Erica |
| Date: May 7, 2005 |