1 2/3 cups cake flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 1/3 cups plus ¾ cup sugar
½ cup unsalted margarine, room temperature
3 eggs, separated
1 large egg
1 cup minus 2 tablespoons nondairy creamer or soy milk plus 2 tablespoons white vinegar
1 cup miniature semisweet chocolate chips
1. Preheat oven to 325 degrees. Butter 9 inch spring form pan and dust with flour. Sift together first 4 ingredients in small bowl. Beat 1 1/3 cups sugar, margarine, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with nondairy creamer mixture in 3 additions each. Mix in chocolate chips.
2. Using clean dry beaters, beat 3 egg whites in bowl until soft peaks form. Gradually add ¾ cup sugar, beating until stiff glossy peaks form.Spread 2/3 of meringue halfway up sides (not bottom)of prepared pan. Spoon batter into meringue-lined pan . Top with remaining meringue. Using tip of knife, swirl top mixing chocolate and meringue.
3. Bake until tester comes out with a few crumbs, 1 hour 15 minutes to 1 hour 40 minutes. Cool completely. Cut around pan to release sides.