I was a little intimidated by this recipe; adding boiling water and melted chocolate to the batter, bringing the syrup for the frosting to 242 degrees, while whipping the egg whites when the syrup is at 135 degrees. It seemed somewhat complex and I didn't expect mine to turn out great. I could have had great expectations though, because this cake turned out, ummm, dare I say, divine?
For the chocolate chunks in the cake, I did not have any semi-sweet or milk chocolate, so I used Ghiradelli Intense Dark Espresso Escape. This was really delicious in the chocolate cake.. I could add coffee to any chocolate, I believe.
My grandma gave me a hand pouring the 242 degree syrup into the egg whites I was beating, and we achieved a shiny, marshmallowy frosting. It really tasted like marshmallow cream.
I was able to lure the 15 year old away from the video game to lick the beaters. I assembled the layers of cake and frosting.
We had a late afternoon snack, and might have ruined our appetite for supper. Oh, well, Dorie says this is "not to be cut daintily or eaten with restraint". I would add it is not to be only an after dinner dessert.