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Meringue-crusted Chocolate Cake

Source of Recipe


Ann Eaves-Allen






List of Ingredients



• 1 2/3 C. cake flour
  
• 1/2 C. unsweetened cocoa powder
  
• 1 T. baking powder
  
• 1/2 t. salt
  
• 1 1/3 C. plus 3/4 C. sugar
  
• 1/2 C. unsalted butter, room temperature
  
• 3 large eggs, separated
  
• 1 large egg
  
• 1 C. buttermilk
  
• 1 C. miniature semisweet chocolate chips (about 6 oz.)
  






Instructions



1. Preheat oven to 325 degrees.
   
   
2. Generously butter 9 inch springform pan with 2 3/4 sides; dust with flour.
   
   
3. Sift first 4 ingredients into small bowl.
   
   
4. Using electric mixer, beat 1 1/3 C. sugar, butter, 3 yolks and 1 whole egg in large bowl until blended.
   
   
5. Beat in flour mixture alternately with buttermilk in 3 additions each.
   
   
6. Mix in chocolate chips.
   
   
7. Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form.
   
   
8. Gradualy add 3/4 C. sugar, beating until stiff glossy peaks form, about 5 minutes.
   
   
9. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan.
   
   
10. Spoon batter into meringue-lined pan: top with remaining meringue.
    
    
11. Using tip of knife, swirl top meringue and some of chocolate batter together.
    
    
12. Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes.
    
    
13. Cool 10 minutes on rack.
    
    
14. Cut around pan sides; release pan sides.
    
    
15. Cool completely.