6 egg whites
5 oz. superfine sugar
2 T. balsamic vinegar
2 t. corn flour or cornstarch
1/2 c. cocoa powder
5 oz. dark chocolate (smashed to pieces)
1 T. dark chocolate, grated
1 c. heavy cream
1 pt. strawberries
Preheat oven to 375 F.
Whisk egg whites until they form soft peaks, adding the sugar as you whisk.
Add balsamic vinegar and cornmeal (the mixture will have a marshmallow texture).
Mix in cocoa and dark chocolate.
Place mixture into a round cake tin and bake for 45 minutes.
Whip cream and spread over the meringue.
Top with strawberries and remaining dark chocolate.