Baked Alaskas

Ingredients

• 0.5 cup cake flour 
• 0.3 teaspoon cream of tartar 
• 6 large egg whites 
• 3 cups chocolate greek yogurt fat-free frozen
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.5 cup sugar 
• 9 tablespoons sugar 
• 3 tablespoons cocoa dark unsweetened (such as Hershey's Special )
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• ramekin
• double boiler
• spatula
• measuring cup
• serrated knife
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon salt.
3. Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl; beat with a mixer at medium-high speed until soft peaks form.
4. Add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding flour mixture into egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets in batter by cutting through batter with a knife.
5. Bake at 350 for 20 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
6. Split cake horizontally into 3 even layers using a serrated knife. Working with 1 cake layer at a time, cut with a 3-inch round cutter into 4 rounds. Repeat procedure with remaining 2 cake layers; discard remaining cake, or reserve for another use.
7. Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4 cup yogurt into bottom of each ramekin, spreading evenly; top each with 1 cake round.
8. Spread 1/4 cup yogurt over each cake layer, spreading evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4 hours or up to overnight.
9. To prepare meringue, combine 6 egg whites and remaining ingredients in top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150, stirring constantly with a whisk.
10. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.
11. Invert ramekins, cake sides down, onto a baking sheet. Discard plastic wrap. Divide meringue evenly among servings, and spread evenly over each dome (the domes should be completely covered with meringue). Holding a kitchen torch about 3 inches from domes, heat the meringue, moving the torch back and forth until lightly browned.
12. Transfer to individual plates, and serve immediately.