Ingredients
Chocolate meringue base:
6 egg whites
1 cup granulated sugar
3 T unsweetened cocoa powder, sifted
1 tsp balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
For the topping:
2 1/4 cups heavy cream
1 very full pint raspberries
2-3 tablespoons coursely grated bittersweet chocolate
Note: Kris and I also add a bit of powdered sugar and vanilla to the cream
Directions
Preheat oven to 350 and line a baking sheet with baking
parchment.
Beat egg whites until satiny peaks form, then beat in
sugar a spoonful at a time until the meringue is stiff and
shiney. Gently fold in the other ingredients until
thoroughly mixed in. Mound onto the baking sheet in a fat
circle about 9 inches in diameter, smoothing the top and
sides. Place in the oven and then immediately turn the
tempurature down to 300. Cook for 1 to 1 1/4 hours. When it
is done, it should look crisp around the edges and dry on
top. You can prod and should feel the promise of squidginess
(Nigella's words). Turn off the oven and open the door and
let it cool completly.
When ready to serve, invert onto a platter. Whip up the
cream and dole out on top. Cover with raspberries and
chocolate shavings.
Eat it all. :)