CAKE:

3 1/2 tbsp. cocoa, unsweetened
1 c. confectioners' sugar
5 egg whites
Pinch of salt
Pinch of cream of tartar
2/3 c. sugar

This was over wedding cake. It is unbelievably wonderful. Very rich. Mix cocoa and confectioners' sugar. Set aside. Butter and flour 2 cookie sheets. Cover with non-stick parchment paper. Trace 9 inch circle o paper. Make 3 circles. One circle will be used later. Butter and flour paper. Beat egg whites until foamy. Add salt and cream of tartar. Beat until stiff. Add sugar, 1 tablespoon at a time. Keep beating to maintain stiffness.

Add cocoa and confectioners' sugar mixture. Spiral onto parchment paper circles using pastry bag or envelope, starting at the middle and working outward to completely fill circles. Fill all 3 circles. Bake at 350 degrees for 45 minutes to 1 hour until meringue is set and fully dry. Cool. Remove paper from bottom. May be frozen for future use.

WHIPPED CHOCOLATE FILLING:

2/3 c. whipping cream
7 oz. semi-sweet chocolate
3 1/2 oz. unsweetened chocolate
4 tbsp. unsalted butter
4 egg whites
1 c. sugar

Heat cream, semi-sweet chocolate and unsweetened chocolate together, stirring constantly. After chocolates have completely melted, stir in butter. Place pan in ice cold water or freezer until cool. Whip until fluffy. Beat egg whites until stiff. Add sugar gradually while continuing to beat. Egg whites should be stiff and glossy. Add chocolate to egg whites. Fold together gently.

WHIPPED CREAM:

1 c. whipping cream
Sugar to taste

ASSEMBLE: Place a layer of meringue on plate, cover with 1/3 filling. Build up layers, ending with whipped filling. Frost with whipped cream around sides. KEEP REFRIGERATED.