CHOCOLATE MERINGUE CAKE

ServeS: 10 PreP 40 mins Cook: 30 mins

125g (4½oz) butter, softened 125g (4½oz) caster sugar, plus 150g (5oz) extra

4 eggs, separated

125g (4½ oz) self-raising flour

2 tbsp cocoa

250ml (8fl oz) milk

100g (4oz) dark chocolate, melted for curls

125g (4½ oz) raspberries

For the chocolate cream:

300ml (10½ fl oz) whipping cream

50g (2oz) dark chocolate, chopped

1. Preheat oven to 180°C/350°F/Gas mark 4. Lightly grease and line two 23cm round springform tins. 2. Beat butter and sugar together using an electric mixer until creamy. Beat in egg yolks. Fold in sifted combined flour and cocoa alternately with milk then divide mixture between tins.

3. Beat egg whites to soft peaks. Add spoonfuls of extra sugar, beating between each to dissolve, until thick and glossy.

4. Divide the meringue mixture between tins. Rough the surface with the back of a metal spoon and bake for 25-30 mins.

5. Cool for 10 mins, then release from tins. Transfer to racks to cool. 6. To make the chocolate cream place 60ml (2fl oz) of the cream and the dark chocolate in a microwave for 30-sec bursts, stirring to keep smooth. Cool to room temp. Whip remaining cream to soft peaks, add the chocolate mixture and combine. 7. To make curls, spread melted chocolate thickly over underside of a metal baking tray. Allow to set then run a large knife at an angle along the surface to make curls. 8. sandwich cakes together with chocolate cream and half the raspberries. Top with remaining berries and chocolate curls.