Sherry Yard's Flourless Chocolate Cake With Meringue Topping

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For the cake base:

8 ½ ounces bittersweet chocolate, chopped or in pistole form (238g)

1 stick unsalted butter, cut into pieces (4 ounces or 112g)

5 large eggs

1 cup plus 2 tablespoons sugar (236g)

½ cup cocoa powder (20g)

For the meringue topping:

8 large egg whites (~240g)

¼ teaspoon cream of tartar

1 ½ cups sugar (315g)

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