Recipe by Aroma Catering Photography by The Lunch Box
12 ounce semisweet or bittersweet chocolate
1 cup of margarine
1 cup sugar
1/3 cup of cocoa
¼ teaspoon salt
5 large eggs, slightly beaten
1 teaspoon vanilla
Sprigs of mint and assorted berries for garnishing
Preheat the oven to 350 degrees. Grease a 10-inch springform pan. Line the bottom of the pan with paper.
Combine the chocolate and margarine in a small saucepan and cook over medium-low heat.
Stir occasionally until it is melted.
Remove from heat and let it cool.
Combine the sugar, cocoa and salt in a large bowl and whisk together.
Whip the eggs, sugar, cocoa and vanilla together for 5 minutes, or until fluffy.
Add the chocolate mixture and stir in until well blended.
Pour the batter into the prepared pan. Bake for 40 minutes until it is set, and the center is still soft.
Let it cool completely.
Sift confectioners sugar over the top, and garnish with the mint and berries.
4 large fresh egg whites
1 cup of white sugar
With an electric mixer, beat the egg whites in a large bowl until they become foamy.
Gradually add the sugar, and continue beating until the mixture forms stiff peaks.
Using a pastry bag with a plain tip, pipe the meringue into 2-inch wide strips on a parchment lined pan.
Bake at 300 degrees for 2 hours or until it becomes