Chocolate Chestnut Cake(Serves 20)

1. 1

   Have egg whites at room temperature.

2. 2

   Begin to beat slowly with cream of tartar in a very clean bowl.

3. 3

   When the whites are frothy, gradually add in the sugar.

4. 4

   Beat until the whites are very stiff. Add in vanilla, then quickly fold in chestnut flour by hand by sifting it over the whites and folding with a wire whisk or rubber spatula.

5. 5

   Bake on 2 1/2 sheets (11 x 18-inch) which have been buttered and lined with parchment paper or tinfoil which has been buttered and floured.

6. 6

   Bake at 300u00b0 for 1/2 hour or so until lightly browned and crisp.

7. 7

   When cool enough to handle, carefully turn out of the pan by sliding a metal spatula around the edges of the pan and carefully sliding under the parchment or tinfoil. Carefully peel off the paper and using a serrated knife, cut the meringues into 6 equal pieces, 11 x 6-inch.

8. 8

   If the meringue breaks a little, don't panic.

9. 9

   You can fit the pieces together like a puzzle during assembly of the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.