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Chocolate raspberry meringue cake

A layered meringue cake that will impress as soon as it hits the table for dessert.

By Emma Knowles & Lisa Featherby
  • 40 mins preparation
  • 1 hr 15 mins cooking (plus cooling)
  • Serves 10 - 12
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Chocolate raspberry meringue cake


  • 120 gm dark chocolate (56%-60% cocoa solids), finely chopped, plus extra shaved to serve
  • 250 gm eggwhites (from about 8 eggs)
  • 250 gm caster sugar
  • 250 gm pure icing sugar
  • 50 gm Dutch-process cocoa
  • 3 tsp cornflour
Chocolate sauce
  • 65 gm dark chocolate (58% cocoa solids), coarsely chopped
  • 10 gm unsalted butter
  • 75 gm caster sugar (1/3 cup)
  • 70 gm liquid glucose
  • 2 tsp Dutch-process cocoa powder, sieved
  • 100 ml pouring cream
Crushed raspberry cream
  • 400 ml thickened cream
  • 400 gm crème fraîche
  • 50 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 120 gm raspberries, plus extra to serve
  • 3 tsp balsamic vinegar


  • 1
    Preheat oven to 120C. Trace a 25cm x 12cm rectangle on each of 3 sheets of baking paper, then place each sheet pencil-side down on a lightly greased baking tray. Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Set aside.
  • 2
    Whisk eggwhite, caster sugar and a pinch of salt in an electric mixer until firm, glossy peaks form (6-7 minutes). Sieve icing sugar, cocoa and cornflour onto mixture and fold to combine. Fold in melted chocolate to create a ripple effect, then divide evenly among prepared trays, spreading within the rectangle templates. Bake, swapping and turning trays occasionally, until crisp and dry (1-1¼ hours). Turn off oven and leave meringue in to cool completely, then store in airtight containers for up to 2 days until required.
  • 3
    Meanwhile, for chocolate sauce, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes). Combine remaining ingredients and 100ml water in a saucepan and bring to the boil, stir in chocolate mixture. Bring back to the boil, season with a good pinch of sea salt flakes and refrigerate to chill. Chocolate sauce can be made up to a week ahead.
  • 4
    For crushed raspberry cream, whisk cream, crème fraîche, icing sugar and vanilla seeds in a bowl to soft peaks. Crush raspberries with balsamic vinegar in a separate bowl and fold into cream mixture to form a ripple effect.
  • 5
    To serve, place a meringue rectangle on a serving platter, spread with a third of the crushed raspberry cream, top with a third of the raspberries, then with another meringue rectangle. Repeat layering, finishing with raspberries, then drizzle with chocolate sauce, scatter with shaved chocolate and serve.