Meringue-Crusted Chocolate Cake

• 1 2/3 cups cake flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups plus 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 large eggs, separated
• 1 large egg
• 1 cup buttermilk
• 1 cup miniature semisweet chocolate chips (about 6 ounces)

1. Preheat oven to 325F.
2. Generously butter 9-inch-diameter springform pan with 2 3/4-inch-high sides; dust with flour.
3. Sift first 4 ingredients into small bowl.
4. Using electric mixer, beat 1 1/3 cups sugar, butter, 3 yolks and 1 whole egg in large bowl until blended.
5. Beat in flour mixture alternately with buttermilk in 3 additions each.
6. Mix in chocolate chips.
7. Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form.
8. Gradually add 3/4 cup sugar, beating until stiff glossy peaks form, about 5 minutes.
9. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan.
10. Spoon batter into meringue-lined pan; top with remaining meringue.
11. Using tip of knife, swirl top meringue and some of chocolate batter together.
12. Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes.
13. Cool 10 minutes on rack.
14. Cut around pan sides; release pan sides.
15. Cool completely.

cake flour, cocoa, baking powder, salt, sugar, unsalted butter, eggs, egg, buttermilk, chocolate chips

Taken from www.epicurious.com/recipes/food/views/meringue-crusted-chocolate-cake-5106 (may not work)