Chocolate Meringue Torte

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 2/3 cup sugar
• 2/3 cup confectioners' sugar
• 3 tablespoons baking cocoa
• 1/2 teaspoon vanilla extract
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 cup sugar
• 1 egg
• 1 egg
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup water
• 2 1/2 cups whipped topping
• 1 tablespoon toffee pieces or 1 tablespoon almond brickle chips
• 1/2 ounce semisweet chocolate, shaved

Recipe

• 1 line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
• 2 in a mixing bowl, beat egg whites and cream of tartar until soft peaks form. add sugar one tablespoon at a time, beating until stiff peaks form. sift confectioners' sugar and cocoa over meringue; gently fold inches fold in vanilla. spread evenly over circles. bake at 275°f for 1 hour.
• 3 turn oven off and do not open door; let meringues dry for 1 hour. remove meringues from paper and store in an airtight container.
• 4 in a mixing bowl, cream butter and sugar for 2 minutes. add egg, then egg , one at a time, beating well after each addition. beat on high speed until light and fluffy. stir in vinegar and vanilla. combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. bake at 350°f for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes before removing from pans to wire racks.
• 5 to assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. sprinkle with toffee bits and shaved chocolate.