Chocolate Angel Pie

• 4 extra large egg whites, room temperature
• 14 teaspoon cream of tartar
• 23 cup sugar
• 2 tablespoons unsweetened cocoa, NOT Dutch-process type
• 1 cup heavy cream
• 2 tablespoons sugar
• miniature chocolate chip (to garnish)

1. Position rack in oven to middle postion.
2. Preheat to 300 degrees F.
3. Generously butter a 10-inch pie plate.
4. Dust with flour and tap out excess.
5. Place the egg whites, cream of tartar and sugar in a bowl.
6. Using a mixer on high speed, beat until stiff and glossy but not dry.
7. Reduce speed to low and beat in cocoa, mixing only until incorporated.
8. Pour and scrape batter into prepared dish.
9. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
10. Bake until the batter is light brown and no longer sticky, about 1 hour.
11. Transfer to wire rack and cool completely.
12. The center will sink as it cools.
13. Pour cream into a small bowl.
14. Whip till frothy.
15. Add sugar and whip until soft peaks form.
16. Just before serving, fill center with whipped cream and garnish with chocolate chips.
17. * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
18. *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.

egg whites, cream of tartar, sugar, unsweetened cocoa, heavy cream, sugar, chocolate chip

Taken from www.food.com/recipe/chocolate-angel-pie-212767 (may not work)