CHOCOLATE MERINGUE LAYER CAKE

 A crunchy, chewy, rich and decadent chocolate meringue layer cake. Layered chocolate meringue, sitting pretty inbetween layers of soft, vanilla bean whipped cream, topped with fresh raspberries and dark chocolate shavings. A classic must to share with loved ones!

INGREDIENTS

*Meringue*

6 large egg whites

2 cups golden caster sugar

a pinch of salt

3 tablespoons unsweetened cocoa powder - sifted

2 tsp vanilla extract

170g dark chocolate, melted and cooled

*Cream*

3 cups whipping cream

2 tbsp icing sugar

1 vanilla bean pod - seeds removed

*Garnish*

Chocolate shavings

2 cups fresh raspberrie

INSTRUCTIONS

Preheat the oven to 180℃ and line 2 large baking sheets with baking paper.

Pour the egg white into an electric mixer and beat with the salt at a medium speed, until soft peaks form.

Once the peaks form, slowly add in the caster sugar at high speed until stiff and shiny.

Add the vanilla extract and cocoa powder untill combined.

Down the side of the bowl, pour in the melted, cooled chocolate and very gently fold until the meringue is lightly marbled. Dont over fold!

Slowly pour out the meringue mixture evenly between the two baking trays. Try to make them the same shape and size so they stack evenly.

Place the trays gently into the oven, then turn the temperature down immediately to 150℃ and bake for 1 hours and 25 minutes, until crisp.

Turn the oven off and leave the door ajar to let the meringues cool completely. About 4 hours.

While the cake is cooling, beat the cream, vanilla bean seeds and the icing sugar in a mixer until soft peaks form. I like to just under whip my cream as it will set slightly firmer over night.

Once cooled, remove the meringues from the oven and set one layer on a serving plate of choice.

Spread half the whipped cream over the top of the bottom layer.

Sprinkle about a cup of raspberries evenly, over the cream.

Stack the second meringue and top with the remaining cream.

Place the cake in the fridge overnight.

Just before serving, scatter a cup full of raspberries over the top of the cake, followed by shavings of dark chocolate.

Slice the cake when its cold.

NOTES

To make chocolate shavings: place the block of chocolate, upsidedown, infront of you on a bench. Take a large, sharp cutting knife and place it furtherest from you on the chocolate block. Pull the knife towards you, at an angle while pressing the chocolate firmly against your belly. OR, if you have a thick block of chocolate, you can use a vegetable peeler and peel the chocolate! 🙂