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 ...
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 ...
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.