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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 120ºC (100°C fan-forced). Trace a 25cm x 12cm rectangle on 3 sheets of baking paper,then place each sheet pencil-side down on a lightly greased baking tray.
Step 2
For the meringue; melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally untilsmooth. Set aside.
Step 3
Whisk egg whites, caster sugar and salt in a large bowl of an electric mixer for 6-7 minutes, until firm,glossy peaks form.
Step 4
Sieve together the icing sugar, cocoa and cornflour. Gradually fold into the egg mixture a tablespoon at atime with beaters on slow speed. Once all incorporated, remove from machine and using a large spoon,fold the melted chocolate in to create a ripple effect.
Step 5
Divide mixture evenly among prepared trays, spreading within the rectangles. Bake, swapping andturning trays, for 1¼ hours, until crisp and dry. Turn oven off, leaving the door ajar to allow the meringueto cool completely.
Step 6
For chocolate sauce; melt chocolate and butter in a heatproof bowl over a saucepan of simmering water,stirring occasionally until smooth, approx. 2-3 minutes. Combine remaining ingredients and 50ml water ina saucepan and bring to the boil. Stir in chocolate mixture and bring back to the boil, season salt flakesand refrigerate to chill.
Step 7
For cream filling; whisk cream, crème fraiche, icing sugar and vanilla seeds in the bowl of an electricmixer to soft peaks. Refrigerate until required.
Step 8
To serve; place a meringue rectangle on a platter, spread with a third of the cream, then top with a third ofthe raspberries and a drizzle of chocolate sauce. Repeat layerings, finishing with raspberries, then drizzlewith chocolate sauce and scatter with shaved chocolate.
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