Chocolate Meringue Cake

Directions

1. 1
   FOR CAKE:
2. 2
   Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
3. 3
   In a separate bowl, beat butter at medium speed until creamy.
4. 4
   Add sugar and beat well.
5. 5
   Add egg yolks, one at a time and beat until well blended after each addition.
6. 6
   In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
7. 7
   In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
8. 8
   Stir in the pecans and mix well.
9. 9
   Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
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    Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
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    Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
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    CREAM CHEESE FILLING:
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    Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
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    Once the cake cools completely, spread this filling between the layers.
15. 15
    GANACHE:
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    Bring whipping cream to a simmer in a heavy saucepan over medium heat.
17. 17
    Remove from heat and add chocolate, stirring until the chocolate is melted.
18. 18
    Cool until ganache becomes a spreading consistency (stirring often).
19. 19
    Frost the top and sides of the cake with ganache reserving 1/2 cup.
20. 20
    MERINGUES:
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    Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
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    Gradually add sugar; beating until soft peaks form and sugar dissolves.
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    Fold in chocolate.
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    Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
25. 25
    Transfer to wire racks to cool completely.
26. 26
    Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
27. 27
    TO SERVE THE CAKE:
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    Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
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    TO STORE:
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    IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.