Flourless Chocolate Meringue Cake

Meringue is a magical mixture of egg whites and sugar that can be used in many ways, but the first time Claire Saffitz learned it could be baked directly on top of a cake was a couple of years ago when she saw pastry chef Liz Prueitt’s recipe for Sweet Potato Tea Cake With Meringue, which she developed for Tartine Manufactory along with Michelle Lee, who was head of pastry at the time. It struck Claire as an exceptionally smart technique that she wanted to try.

For her, it made sense to employ it in a cake where meringue is already a part of the recipe, like a flourless chocolate cake. One of her favorite moments in baking is the swirl you get when folding meringue into a chocolate batter. Not only does it look beautiful on top of the cake, it bakes into a light and crispy shell that yields to the rich crumb. Incidentally, this cake is dairy- and grain-free, making it Passover-friendly as well.