CHOCOLATE CAKE

1. Grease and line a cake tin, 210mm in diameter.
2. Heat the oven to 170°C, fan forced.
3. Combine the butter and dark chocolate and melt in the microwave or over a double boiler.
4. Place the brown sugar, eggs and vanilla into a bowl and whisk by hand to combine.
5. Sieve the flour, baking powder and cocoa powder then fold it through the egg mixture.
6. In a separate bowl, whisk the egg whites and cream of tartar. Once it reaches medium peaks, gradually add the caster sugar, then continue whisking for a further minute.
7. Fold the melted butter and chocolate through the cake batter.
8. Once the meringue reaches stiff peaks, add it to the cake batter and gently fold through.
9. Lastly, gently fold through the milk chocolate and dark chocolate chips.
10. Transfer the mixture into the prepared cake tin and bake in the pre-heated oven for 35-40 minutes, until a skewer is inserted in the centre and comes out clean.
11. Remove from the oven and allow to cool at room temperature.

SWISS MERINGUE

1. Place the egg whites, cream of tartar and sugar into a heat-proof bowl over a saucepan of simmering water.
2. Heat while whisking until the mixture reaches 60°C.
3. Remove from the heat and whisk until the meringue cools and reaches firm peaks.

FINISHING

1. Spoon the meringue on top of the cooled cake.
2. Use the back of a spoon to spread the meringue over the surface, creating some texture and peaks.
3. With the help of a blowtorch, toast the surface of the meringue.
4. To finish, top with fresh raspberries.