Prep 20 mins
Cook 1 hr
Reading through a speciality chocolate cookbook, I happened upon this recipe and was confused by the direction to NOT use Dutch-process cocoa. A little research yielded this trivia: Dutch-process cocoa is treated to reduce acidity, giving it a darker color and more mellow flavor. It also burns more easily than non-Dutch-process cocoa. I'm guessing the long baking time in this recipe is the reason to use regular unsweetened cocoa powder. So now we know ... maybe ...
- 4 extra large egg whites, room temperature
- 1⁄4 teaspoon cream of tartar
- 2⁄3 cup sugar
- 2 tablespoons unsweetened cocoa, NOT Dutch-process type
- 1 cup heavy cream
- 2 tablespoons sugar
- miniature chocolate chip (to garnish)
- Position rack in oven to middle postion. Preheat to 300ºF.
- Generously butter a 10-inch pie plate. Dust with flour and tap out excess.
- Place the egg whites, cream of tartar and sugar in a bowl. Using a mixer on high speed, beat until stiff and glossy but not dry. Reduce speed to low and beat in cocoa, mixing only until incorporated.
- Pour and scrape batter into prepared dish. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
- Bake until the batter is light brown and no longer sticky, about 1 hour. Transfer to wire rack and cool completely. The center will sink as it cools.
- Pour cream into a small bowl. Whip till frothy. Add sugar and whip until soft peaks form.
- Just before serving, fill center with whipped cream and garnish with chocolate chips.
- * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
- *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.