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1
Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
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2
Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water).
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3
Stir until the chocolate melts, then remove the bowl from the pan.
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4
Put the eggs, turbinado sugar and salt in the bowl of a stand mixer.
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5
Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes.
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6
Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
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7
Meanwhile, bring the beer and vanilla to a low boil in a saucepan.
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8
Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes.
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9
Gradually beat in the butter until incorporated.
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10
Pour the batter into the prepared pan.
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11
Bake until a toothpick comes out with a few crumbs, about 35 minutes.
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12
Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring.
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13
Let cool completely.
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14
Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
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15
Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl.
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16
Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes.
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17
Remove the bowl from the pan; continue beating until the meringue is cool and fluffy.
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18
Fold in the vanilla, then fold in the melted chocolate until swirled.
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19
Spread the meringue on the cake.
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20
Photograph by Anna Williams
