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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 275 degrees, placing rack at the center of your oven. | 2. Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet. | 3. If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess. | 4. Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate. | 5. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream. | 6. Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven. | 7. Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	6			102.96	1.4454	21.581999999999997	0.3366
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
cocoa powder	3	tablespoons	Dutch-processed	36.936	9.3798	3.1752	2.2194
chocolate	2	ounces	bittersweet chopped	339.066	26.0253	4.4169	24.1712
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	1	tablespoon		1007.475	251.995	0.0	0.0
raspberry	6	ounces		88.4504	20.3096	2.0412	1.1056

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.