Chocolate Layered Meringue Cake

Prep: 30 Minutes
Cook: 85 Minutes
Servings: 8
choc layered meringue cake

Move over pavlova, there’s a new meringue in town: Chocolate Layered Meringue Cake. This show stopper has three layers of chocolate swirled meringue, filled with cream and raspberries and topped with dripping chocolate sauce.



  • 120g dark chocolate (50% cocoa), finely chopped, plus extra shaved to serve
  • 8 eggs, separated into whites
  • 250g CSR Caster Sugar
  • Pinch salt
  • 250g CSR Pure Icing Sugar
  • 50g Dutch cocoa powder
  • 3 tsp cornflour

Chocolate Sauce

  • 65g dark chocolate (50% cocoa), coarsely chopped
  • 10g unsalted butter
  • 75g CSR Caster Sugar
  • 70g liquid glucose
  • 2 tsp Dutch cocoa powder, sieved
  • 100ml thickened cream
  • Pinch sea salt

Cream Filling

  • 400ml thickened cream
  • 400g crème fraiche
  • 50g CSR Pure Icing Sugar
  • Scraped seeds of 1 vanilla bean
  • 120g raspberries


  1. Preheat oven to 100°C fan-forced. Trace a 25cm x 12cm rectangle on 3 sheets of baking paper, then place each sheet pencil-side down on a lightly greased baking tray.
  2. For the meringue; melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Set aside.
  3. Whisk eggwhites, caster sugar and salt in a large bowl of an electric mixer for 6-7 mins, until firm, glossy peaks form.
  4. Sieve together the icing sugar, cocoa and cornflour. Gradually fold into the egg mixture a tablespoon at a time with beaters on slow speed. Once all incorporated, remove from machine and using a large spoon, fold the melted chocolate in to create a ripple effect.
  5. Divide mixture evenly among prepared trays, spreading within the rectangles. Bake, swapping and turning trays, for 1¼ hrs, until crisp and dry. Turn oven off, leaving the door ajar to allow the meringue to cool completely.
  6. For chocolate sauce; melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth, approx. 2-3 mins. Combine remaining ingredients and 50ml water in a saucepan and bring to the boil. Stir in chocolate mixture and bring back to the boil, season salt flakes and refrigerate to chill.
  7. For cream filling; whisk cream, crème fraiche, icing sugar and vanilla seeds in the bowl of an electric mixer to soft peaks. Refrigerate until required.
  8. To serve; place a meringue rectangle on a platter, spread with a third of the cream, then top with a third of the raspberries and a drizzle of chocolate sauce. Repeat layerings, finishing with raspberries, then drizzle with chocolate sauce and scatter with shaved chocolate.