Brought to you by: Vickie Ingredients: ------------ 2 cups heavy cream, chilled 2 cups light sour cream, chilled 2/3 cup confectioner's sugar 1 tablespoon vanilla extract 3 tablespoons cornstarch ½ cup unsweetened Dutch-process cocoa powder 2 cups sugar 8 large egg whites ½ cup chocolate chips Instructions: ------------- In a mixing bowl beat heavy cream until soft peaks form, about 4 minutes. Add sour cream, sugar and vanilla and continue beating until soft peaks form again. Refrigerate filling. Preheat oven to 350°F and line 2 large baking sheets with wax paper. In a bowl stir together cornstarch, cocoa, and sugar; set aside. Beat egg whites with an electric mixer until soft peaks form and then, gradually add cocoa/sugar mixture. With a ½ cup measure, scoop a blob of egg white mixture onto a baking sheet and smooth top with a knife. Repeat until you have at least 24 discs. Bake for 45 minutes or until firm: allow to cool completely. Keep in an airtight container at room temperature until ready to use. Meringues and filling may be made a day in advance. When ready to serve, melt chocolate in a small sauce pan. Spread whipped cream filling on top of 8 meringues, top with a meringue, repeat with cream mixture and top with another meringue. Drizzle each cake with melted chocolate and serve. Makes 8 individual cakes |