Chocolate and Nut Cake

Preheat the oven to 180°C (medium)

Grease and flour two removable-bottom tart pans, 22.5 cm in diameter. Reserve

Prepare the meringue: in a stand mixer, beat the egg whites until stiff with salt until soft peaks form

Without stopping the machine, add 1 tablespoon of confectioner's sugar at a time until using 1/2 cup

Beat to obtain a firm meringue

Add vanilla extract and continue beating until smooth

In a bowl, mix together the remaining confectioner's sugar, cornstarch, and nuts

Combine with the meringue, gently folding to incorporate

Divide this mixture between the reserved pans

Put in the preheated oven until the meringues are dry (around 35 minutes)

Remove from the pans and let cool

Prepare the filling: in a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently

Add coffee and continue stirring until smooth

Remove from the heat and let cool

In a stand mixer, beat the butter until creamy and smooth

Add the melted chocolate mixture, egg yolk, and rum

Mix well

Place one of the baked meringues on a serving plate and spread with the filling

Cover with the other meringue, dust with confectioner's sugar, and refrigerate for about 1 hour

Serve chilled

274 calories per slice