Double Chocolate Coconut Cloud Cake

Photo: angela st. cyr

Ingredients

For the cake:

2/3 cup butter (softened)

3/4 cup brown sugar

1/4 coco powder

6 eggs (separated)

of salt

3/4 cup dark chocolate- melted (chips work fine)

1 tablespoon vanilla

For the meringue:

4 eggs (whites only)

1/4 teaspoon cream of tartar

1 cup icing sugar

1 cup coconut (I like ribbon coconut)

6 squares of good quality dark chocolate (chopped)

Preparation

Preheat oven to 350 degrees.

Butter a 9 by 3 inch spring form pan and set aside.

Cream the butter and sugar together until pale and fluffy looking. Beat in the coco powder and mix until it's well incorporated. Add the egg yolks one at a time, beating well after each addition. Add the melted chocolate and the vanilla; beat until well combined. Set aside.

In a clean mixing bowl, toss in the 6 egg whites and the pinch of salt. Beat on high for about 2 minutes when soft peaks begin to form. Now stir in about 1/3 of the chocolate mixture, once incorporated, gently fold in the remaining egg whites. Pour the batter into the pan and bake for 25 minutes.

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.