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1
For the cake base: Preheat oven to 350F. Grease a 10-inch diameter tart pan (at least one inch deep) or a 9-inch diameter springform pan, place on a foil-lined baking tray, and set aside.
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2
Place chocolate and butter in a double boiler or microwave-safe bowl and heat until completely melted, stirring often to avoid scorching the chocolate.
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3
Meanwhile, place eggs in a bowl and run under warm tap water for a few minutes until eggs no longer feel cool to the touch. Crack eggs into the bowl. Add sugar. Using the mixer's whisk attachment, whip the eggs and sugar on medium speed until mixture is light and thick and falls in a ribbon from whisk - about 2 minutes.
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4
Add cocoa powder and mix on low speed until combined. Add melted chocolate mixture and mix until well combined.
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5
Pour batter into prepared pan, and bake for 12 minutes. Rotate tray front to back and bake for an additional 8-10 minutes, until surface of cake is just firm to the touch but still looks wet in the center and has a bit of jiggle. Place on a cooling rack and cool to room temperature.
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6
For the meringue topping: Preheat oven to 375F. Place egg whites in the bowl of an electric mixer and allow whites to come to room temperature.
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7
For the meringue topping: Preheat oven to 375F. Place egg whites in the bowl of an electric mixer and allow whites to come to room temperature.
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8
Continue whipping the whites, while adding the sugar little by little, until meringue is thick and glossy and stiff peaks form.
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9
Pile meringue onto cooled cake. Spread meringue to within an inch of the outer edge of the cooled cake base, twirling and fluffing the meringue into attractive peaks and curls.
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10
Bake in preheated oven for 12-15 minutes, until meringue is lightly browned. Serve directly from baking pan. Refrigerate leftovers.
