CHOCOLATE RASPBERRY MERINGUE CAKE

SERVES 10-12

PREP + COOK TIME: 1 HR, 45 MIN (PLUS COOLING)

• 120g dark chocolate (56%-60% cocoa solids), finely chopped, plus extra shaved to serve

• 250g egg whites (from about 8 eggs)

• 250g caster sugar

• 250g icing sugar

• 50g Dutch process cocoa

• 3 tsp cornflour

FOR THE CHOCOLATE SAUCE

• 65g dark chocolate (58% cocoa solids), coarsely chopped

• 10g unsalted butter

• 75g (1/3 cup) caster sugar

• 70g liquid glucose

• 2 tsp Dutch process cocoa powder, sieved

• 100ml pouring cream

FOR THE CRUSHED RASPBERRY CREAM

• 400ml thickened cream

• 400g crème fraiche

• 50g icing sugar, sieved

• scraped seeds of 1 vanilla bean

• 120g raspberries, plus extra to serve

• 3 tsp balsamic vinegar

1. Preheat the oven to 120°C. Trace a 25cm x 12cm rectangle on each of 3 sheets of baking paper, then place each sheet pencil-side down on a lightly greased baking tray. Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Set aside.

2. Whisk the egg whites, caster sugar and a pinch of salt in an electric mixer until firm, glossy peaks form (6-7 minutes). Sieve the icing sugar, cocoa and cornflour onto the mixture; fold to combine. Fold in the melted chocolate to create a ripple effect; divide evenly among the trays, spreading within the rectangle templates. Bake, swapping and turning trays occasionally, until crisp and dry (1-1¼ hours). Turn off the oven and leave the meringue in to cool completely. Store in airtight containers for up to 2 days.

3. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes). Combine the remaining ingredients and 100ml water in a saucepan and bring to the boil; stir in the chocolate mixture. Bring back to the boil, season with a good pinch of sea salt flakes and refrigerate to chill. Chocolate sauce can be made up to a week ahead.

4. For the crushed raspberry

cream, whisk the cream, crème fraiche, icing sugar and vanilla seeds in a bowl to soft peaks. Crush the raspberries with balsamic vinegar in a separate bowl; fold into the cream mixture to form a ripple effect.

5. To serve, place a meringue rectangle on a serving platter, spread with a third of the crushed raspberry cream, top with a third of the raspberries, then with another meringue rectangle. Repeat layering, finishing with the raspberries. Drizzle with chocolate sauce, scatter with shaved chocolate and serve.