How to Make Chocolate Meringue Cake

Fold melted chocolate and butter into Italian meringue, then blend in firmly whipped cream and chill.

Make the French meringue and fold in confectioners' sugar and unsweetened cocoa powder.

Pipe a chocolate meringue spiral onto each of two parchment paper-lined baking sheets.

Pipe the remaining meringue onto parchment-lined sheets in long sticks, about an inch apart.

Use a sharp knife to create 1 1/2- to 2-inch pieces for decorating the cake.

Using an offset spatula, spread half of the chilled chocolate mousse over one of the meringue spirals.

Place the second round of meringue on top and cover with the remaining chocolate mousse.

Arrange the meringue sticks over the top and side and chill. Dust with confectioners' sugar before slicing.