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 raspberries
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.
Full Reading: http://www.thelifeharvest.com/chocolate-meringue-layer-cake/
