Dessert: Boccone Dolce Cake - Natashas Kitchen

This Boccone Dolce Cake has three crunchy meringue layers, chocolate, cream and plenty of berries. Each slice is drizzled with a berry syrup. Its the best of everything in one cake.\r
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KITCHEN EQUIPMENT:\r
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Favorite frosting tips - \r
KitchenAid Stand Mixer - \r
glass mixing bowl - \r
John Boos cutting board - \r
Le Creuset Silicone Spatula - \r
OXO Food Scale - \r
Fine Mesh Strainer - \r
9 inch non-stick Pans - \r
Santoku Knife - \r
Serrated Knife - \r
Large Baking Sheet - \r
Offset Spatula: \r
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CANON 6D - \r
Canon EF 24-105 F4 Lens - \r
Canon EF 100mm 2.8L IS Lens - \r
Canon EF 50mm f/1.2 L IS USM Lens - \r
Manfrotto Tripod - \r
Manfrotto Video Head - \r
Camera Mount Wireless Lavalier System - \r
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INGREDIENTS:\r
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Boccone Dolce Cake Ingredients:\r
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10 egg whites, room temp (about 1⅓ cups + 1 Tbsp of egg whites)\r
1¾ cups sugar\r
¼ tsp cream of tartar\r
¼ tsp salt\r
1 cup chocolate chips (milk chocolate or semi-sweet, or both)\r
½ lb strawberries\r
1 pint raspberries or other berries to decorate\r
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For the Berry Syrup:\r
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2-4 cups fresh or thawed frozen strawberries\r
1-2 Tbsp granulated sugar, or to taste\r
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Frosting Ingredients:\r
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3 cups heavy whipping cream\r
½ cup powdered sugar\r
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Thanks for watching!!\r
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