Double Chocolate Coconut Cloud Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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