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Chocolate Meringue Cake: Preheat your oven to 325 degrees F (160 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) and line the bottoms of two - 8 inch (20 cm) round cake pans with parchment paper.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a measuring cup, stir the cocoa powder into the hot coffee (or hot water). Set aside to cool to room temperature.

In a large bowl whisk or sift the flour with the baking powder, baking soda, and salt.

Using an electric stand mixer, fitted with the paddle attachment (or with hand mixer), beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg yolks and vanilla extract and beat until well combined. Scrape down the sides and bottom of the bowl as needed.

With the mixer on low speed, alternately add the flour mixture (in three additions) and the cocoa mixture (in two additions), beginning and ending with the flour. Divide the batter evenly between the two cake pans (about 360 grams in each pan). Smooth the tops with the back of a spoon or an offset spatula. Set aside while you make the meringue layer.

Using a clean bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.

Evenly divide the meringue (about 120 grams in each pan) and place on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula. Bake for approximately 28 - 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, gently remove from pans.

Filling: Shortly before serving whip the cream with the sugar until soft peaks form.

Assemble: Place one of the cake layers, meringue side up, on a serving platter. Spread the whipped cream onto the cake and top with the raspberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.

This Chocolate Meringue Cake, also known as a Blitz Torte, is a unique and delicious cake. Each layer of this two layer cake consists of a chocolate flavored butter cake topped with a billowy sweet yet crisp meringue. What's so unique about this cake is that the butter cake and the meringue actually become fused together during baking. I like to sandwich the two cake layers with whipped cream and fresh raspberries.

While it's not unusual to whip the egg whites separately when making a cake batter, the meringue is usually folded into the cake batter. But that is not the case here. Instead the chocolate cake batter is put into the pan and the the meringue is spread on top of the batter. As the cakes bake, the meringue rises forming a thin and crispy outside crust, yet inside it is nice and soft (like marshmallow). Just as a sidenote, as the cake cools, the meringue will deflate and the crust will soften if it is covered and stored.

The Chocolate Meringue Cake gets its lovely chocolate color and flavor from unsweetened cocoa powder. My preference is to use Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is cocoa powder that has been treated with an alkali to neutralize its acids. The cocoa powder is dissolved in hot coffee (or hot water) which really brings out the flavor of the cocoa powder.