Preheat oven to 300° F

This cake became a family favourite the 1st time I made it.

Ingredients:

For meringues:

3 egg whites

1 cup fruit sugar

Whipped chocolate filling

2/3 cup whipping cream

7 squares semi-sweet chocolate

3 1/2 squares unsweetened chocolate

4 Tbsp butter

4 egg whites

1 cup fruit sugar

Serves 12

Method:

With an electric beater, beat the egg whites until foamy and double in volume.

Add the fruit sugar a tablespoon at a time, beating all the time, until the mixture really stands up in firm peaks. (This should take about 15 mins.)

Dust 2 greased cookie sheets with flour. Take a plate about 8 inches in diameter and with it trace a circle on each of the cookie sheets.

Divide the meringue in half, put half on each sheet within the circle. Spread evenly so it is as thick at the edges as in the middle. Bake 30-40 mins until firm and lightly golden. Let cool 5 mins then remove meringues carefully and set aside.

Heat cream in top of double boiler, add 2 kinds of chocolate. Stir frequently with a wooden spoon. Add butter and stir. Set aside.

Beat the 4 egg whites until foamy and double in volume. Add sugar and beat until egg whites peak and are glossy. Set aside.

Fill bottom of double boiler with cold water and lots of ice. Set chocolate mixture on top and beat at high speed until light and fluffy and almost double in volume. It will be slightly thicker than whipped cream, but stop beating before you get fudge.

Fold the chocolate mixture into the egg white and mix slowly with a spatula.

Put one meringue round on a pretty plate, spread 1-1/2 cups of the filling over it, then put the other round on top. Ice the top and sides with the rest of the filling. Refrigerate.

About 30 minutes before serving, remove from the refrigerator and sprinkle lightly with sifted icing sugar, or decorate with chocolate curls or bits.

Slice with a very sharp knife.

Source:  Homemaker’s magazine, May 1974