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Title: Meringue-Crusted Chocolate Cake
Categories: Dessert
Yield: 1 Cake
| 1 2/3 | c | Cake flour |
| 1/2 | c | Cocoa powder |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/3 | c | Plus 3/4 cup sugar |
| 1/2 | c | Unsalted butter, room temp. |
| 3 | Large eggs, separated | |
| 1 | Large egg | |
| 1 | c | Low-fat buttermilk |
| 1/2 | c | Miniature semi-sweet chocolate chips |
Preheat oven to 325 degrees F. Generously grease 9-inch springform pan with 2 3/4-inch-high sides with butter. Dust with flour; invert and shake out excess flour. Sift together cake flour, cocoa powder, baking powder, baking soda and salt. Set aside. Using an electric mixer, beat 1 1/3 cups sugar, butter, 3 egg yolks and 1 whole egg until blended. Beat in flour mixture alternately with buttermilk in 3 additions each. Mix in chocolate chips. Using clean, dry beaters and a clean bowl, beat 3 egg whites until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Spread two-thirds meringue halfway up sides (not bottom) of prepared pan. Spoon batter into meringue-lined pan; top with remaining meringue by dropping in large spoonfuls in a single layer on top of chocolate batter. Using tip of knife, swirl top meringue and some chocolate batter together. Bake 80 to 85 minutes. Cool 10 minutes on rack. Release pan sides. Cool completely.
From article by Cathy Thomas, Orange County Register, in the Buffalo News. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 05-11-98 (22:03) The Once And Future Legend (1) Cooking
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