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FOR CAKE:
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Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
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In a separate bowl, beat butter at medium speed until creamy.
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Add sugar and beat well.
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Add egg yolks, one at a time and beat until well blended after each addition.
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In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
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In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
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Stir in the pecans and mix well.
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Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
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Bake at 350u00b0F for 20 minutes until a wooden toothpick comes out clean.
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Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
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CREAM CHEESE FILLING:
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Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
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Once the cake cools completely, spread this filling between the layers.
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GANACHE:
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Bring whipping cream to a simmer in a heavy saucepan over medium heat.
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Remove from heat and add chocolate, stirring until the chocolate is melted.
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Cool until ganache becomes a spreading consistency (stirring often).
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Frost the top and sides of the cake with ganache reserving 1/2 cup.
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MERINGUES:
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Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
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Gradually add sugar; beating until soft peaks form and sugar dissolves.
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Fold in chocolate.
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Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250u00b0F for 35 minutes.
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Transfer to wire racks to cool completely.
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Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
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TO SERVE THE CAKE:
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Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
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TO STORE:
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IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
