Chocolate Layered Meringue Cake

Meringue

• 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.