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!


  1. 6 large egg whites
  2. 2 cups golden caster sugar
  3. a pinch of salt
  4. 3 tablespoons unsweetened cocoa powder - sifted
  5. 2 tsp vanilla extract
  6. 170g dark chocolate, melted and cooled

  1. 3 cups whipping cream
  2. 2 tbsp icing sugar
  3. 1 vanilla bean pod - seeds removed

  1. Chocolate shavings
  2. 2 cups fresh raspberries

  • 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.