CHOCOLATE MERINGUE CAKE FLOURLESS PASSOVER
Steps:
- Preheat oven to 350 F. Line 8" springform with parchment paper and oil sides with flavorless oil. Beat egg white until soft peaks from and whisk in sugar a little at a time to make a thick, glossy mixture. Sprinkle over the cocoa and sprinkle with vinegar, whisk again. Spread as evenly as possible over the bottom of pan. Bake for 15-20 min. Let cool. Melt chocolate with the rum and syrup in a bowl over a pan of barely simmering water. Remove bowl from saucepan and let sit off heat for 5 minutes or so. Whisk cream until it thickens slightly - it should be slightly aerated and have the consistency of a thick pouring custard. Pour into the chocolate mixture, beating gently until everything is combined. Pour into the pan and cover the pan with plastic wrap. Put in the fridge for a night or day. Let it sit out to loose its chill. Dust with cocoa if desired.
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