This is an elegant dessert, to match that elegant main course!

Ingredients
1 2/3 cups cake flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 1/3 cups plus ¾ cup sugar
½ cup unsalted margarine, room temperature
3 eggs, separated
1 large egg
1 cup minus 2 tablespoons nondairy creamer or soy milk plus 2 tablespoons white vinegar
1 cup miniature semisweet chocolate chips

Instructions
Preheat oven to 325 degrees. Butter 9 inch spring form pan and dust with flour. Sift together first 4 ingredients in small bowl. Beat 1 1/3 cups sugar, margarine, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with nondairy creamer mixture in 3 additions each. Mix in chocolate chips.
Using clean dry beaters, beat 3 egg whites in bowl until soft peaks form. Gradually add ¾ cup sugar, beating until stiff glossy peaks form.Spread 2/3 of meringue halfway up sides (not bottom)of prepared pan. Spoon batter into meringue-lined pan . Top with remaining meringue. Using tip of knife, swirl top mixing chocolate and meringue.
Bake until tester comes out with a few crumbs, 1 hour 15 minutes to 1 hour 40 minutes. Cool completely. Cut around pan to release sides.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!