Baked Alaskas

• Cake:
• 2 ounces cake flour (about 1/2 cup)
• 3 tablespoons dark unsweetened cocoa (such as Hershey's Special Dark)
• 1/4 teaspoon salt
• 6 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• Cooking spray
• 3 cups fat-free chocolate Greek frozen yogurt
• Meringue:
• 6 large egg whites
• 9 tablespoons sugar
• 1/4 teaspoon cream of tartar
• Dash of salt

1. Preheat oven to 350u0b0.
2. To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon salt.
3. Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl; beat with a mixer at medium-high speed until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding flour mixture into egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets in batter by cutting through batter with a knife. Bake at 350u0b0 for 20 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
4. Split cake horizontally into 3 even layers using a serrated knife. Working with 1 cake layer at a time, cut with a 3-inch round cutter into 4 rounds. Repeat procedure with remaining 2 cake layers; discard remaining cake, or reserve for another use.
5. Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4 cup yogurt into bottom of each ramekin, spreading evenly; top each with 1 cake round. Spread 1/4 cup yogurt over each cake layer, spreading evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4 hours or up to overnight.
6. To prepare meringue, combine 6 egg whites and remaining ingredients in top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150u0b0, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.
7. Invert ramekins, cake sides down, onto a baking sheet. Discard plastic wrap. Divide meringue evenly among servings, and spread evenly over each dome (the domes should be completely covered with meringue). Holding a kitchen torch about 3 inches from domes, heat the meringue, moving the torch back and forth until lightly browned. Transfer to individual plates, and serve immediately.

cake flour, cocoa, salt, egg whites, cream of tartar, sugar, vanilla, cooking spray, chocolate, meringue, egg whites, sugar, cream of tartar, salt

Taken from www.myrecipes.com/recipe/baked-alaskas (may not work)