In August I made Tartelette's Chocolate Hazelnut Meringue cake.
The thing I love about baking is this: if you follow the directions carefully, usually it comes out okay. In this case it came out MORE than okay: I made it for my wine group and received several raves a week later.
The recipe has you make a chocolate cake, bake it for 20 minutes, add meringue, and bake for about 20 minutes more. My only fault is that I didn't realize how sturdy the meringue is - when I pulled the cake out, it was puffed up nearly to the top of the pan, and I thought I had to contain the meringue within the walls of the pan, so I purposely thumped the pan a few times to deflate the baking cake. It tasted fine, but it looked a bit slumpy on the sides:
So next time I'll have greater faith in the power of meringue to stand up without the help of the pan walls. Either that or I'll make all individuals next time - this sample came out great!