Double Chocolate Coconut Cloud Cake
For the cake:
2/3 cup butter (softened)
3/4 cup brown sugar
1/4 coco powder
6 eggs (separated)
3/4 cup dark chocolate- melted (chips work fine)
1 tablespoon vanilla
For the meringue:
1/4 teaspoon cream of tartar
1 cup icing sugar
6 squares of good quality dark chocolate (chopped)
Preheat oven to 350 degrees.
Butter a 9 by 3 inch spring form pan and set aside.
While the cake is in the oven make the meringue topping. Toss the remaining 4 egg whites and the cream of tartar into a clean mixing bowl. Whisk on high for about 2 minutes until soft peaks form. Now little by little add the icing sugar and continue to whisk until stiff peaks form. Gently fold in the coconut and chopped chocolate.
Remove the cake from the oven...it should be slightly firm, it's okay if it's a little wobbly in the middle. With a spatula, artfully spread the meringue topping on top of the cake. Return to the oven and bake for another 25 to 30 minutes until the meringue is lightly browned and crisp. Let cool for at least 30 minutes before serving.
Tip- Meringues are notorious for falling...especially if you have kids jumping around. If that happens to you, as it has to me, don't panic- Simply let the cake cool completely, whip up some whipping cream, fold in some toasted coconut and place in the middle of the cake. Voila a perfect beautiful cake...no one will ever know LOL!
Variation- If you'd also like your meringue to be chocolate, simply add 1/4 coco powder to the icing sugar. Sift to be sure there are no lumps and continue on with the recipe.