Rich Chocolate Cake With Meringue And Coffee-Caramel Topping - cooking recipe

Ingredients

3/4 cup heavy whipping cream
10.5 oz dark chocolate (85% cocoa), finely chopped
3/4 cup butter, softened
2 1/4 cup granulated sugar, divided
6 None eggs + 3 egg whites
1 1/4 cup all purpose flour
3 tbsp cocoa powder
2 tsp baking powder
1/2 cup hot black coffee

Preparation

Preheat the oven to 325\u00b0F. Grease a 10 inch springform pan. In a saucepan, bring the cream to a boil. Remove from the heat and add 7 oz chocolate, stirring until melted.
Beat the butter, 1 cup sugar and a pinch of salt using a mixer with whisk attachment, until creamy. Beat in the whole eggs one at a time, then beat in the chocolate cream. Mix the flour, cocoa and baking powder together. Stir in the remaining chopped chocolate. Pour batter into the pan and bake for 30 mins.
To make the meringue, beat the egg whites until forming stiff peaks, gradually adding 3/4 cup sugar and a pinch of salt. Remove the cake from the oven and reduce the temperature to 300\u00b0F . Spoon the meringue over the cake and spread into swirls. Return to the oven and bake for 10-15 mins, until a toothpick comes out clean. Allow to cool.
In a saucepan, melt 1/2 cup sugar until golden. Pour in the coffee and simmer until the caramel is dissolved. Allow to cool. Remove the cake from the pan and drizzle with the coffee caramel.