Carefully remove the baking parchment from each meringue. Spread one with a third of the cream. Drizzle over half the melted chocolate. Repeat to make a second layer. Lay the third meringue in ...
Fold in the melted chocolate. Set oven to 120°c. Line 2 baking trays with parchment paper. Draw a rectangle with pencil on the paper 25 x 15 cm. Spread or pipe the meringue in between the two ...
Spoon the mixture onto the tray, leaving space between each. Make 6 meringues with a bit left over. Make a dent in the middle of each one with the back of a spoon. Pipe a few smaller meringues ...
Gradually beat in the sugar, beating back up to stiff peaks after each addition. The finished meringue should be stiff and glossy. Using a large metal spoon, fold in the grated chocolate. Spoon 1/2 ...
Fold through the cocoa, partially, to make swirls. Spoon meringue onto lined baking tray to make 6 roughly shaped rounds. Bake for 45 minutes. Turn off oven and cool completely in oven.
It is important to note that the meringue is made while the first stage of baking the cake is underway. SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and ...