• 8servings
  • 30minutes
  • 402calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon cream of tartar

  4. 1 1/2 cups granulated sugar

  5. 3 tablespoons unsweetened cocoa powder

  6. 2 teaspoons cornstarch

  7. 1 tablespoon vinegar

  8. 2 teaspoons vanilla extract

  9. 2 (1 ounce) squares bittersweet chocolate, melted

  10. 3 cups fresh strawberries, hulled and halved

  11. 1 1/2 cups whipping cream

  12. 2 teaspoons granulated sugar

  13. 1 (1 ounce) square bittersweet chocolate, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.

  3. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.

  4. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.


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