Preheat oven to 175 degrees.
Using a stand mixer or a hand beater, beat your egg whites. Add cream of tarter and slowly add the granulated sweetener as stiff peaks form. Beat in the remaining 'meringue mix' ingredients.
Combine the dry ingredients except the hot chocolate powder and mix.
Fold them into the meringue mix. Add your hot choc and fold only once more.
Pour into a greased cake tin. Bake for 25 mins (knife should come out clean).
Servings 0