Method

Preheat the oven to 300°F.  Line a baking sheet with parchment paper

To make the meringue, in a large bowl whip the egg whites with an electric mixer at high  speed until foamy.  Add the cream of tartar and whip until soft peaks form.  Add the sugar in a slow steady stream, continuing to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes.  Fold in the cocoa.  The cocoa does not have to be completely incorporated; some streaks are fine.  With a rubber spatula, spread the meringue into a 7-inch circle on the baking sheet.  Make a slight indentation in the center about 5 inches across.  This makes a well for the filling.  Bake for 25 minutes.  Turn off the oven, but leave the meringue in the oven for 50 minutes to continue to dry out.  Remove from t he oven and cool to room temperature.

To make the filling, combine the cream sugar, vanilla, and espresso powder in a large bowl.  Whip with an electric mixer at high speed until soft peaks form.  Fold in 1/2 cup of the chocolate chips.  Spread the cream in the center of the meringue.  Sprinkle the remaining chocolate chips on top.  Serve immediately.

Makes 6 to 8 servings

 

Reprinted with permission from © the Ghirardelli Chocolate Company, The Ghirardelli Chocolate Cookbook, published by Ten Speed Press   click for book review

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