Gooey chocolate stack

I heard a story that not all Nigella Lawson's recipes are really tested and that some of them do not even work.  I only own one of her books - How to be a domestic goddess.  I've only made a handful of her recipes, but so far, they all came out pretty good.

One that I found quite impressive is her Gooey Chocolate Stack.  It is a bit of work, but not complicated. 

The recipe will be enough for 8 - 10 people.

Meringue:

6 egg whites (I always use extra large eggs)

300g caster sugar

3 tablespoons cocoa

1 teaspoon vinegar

Filling:

6 egg yolks

100g caster sugar

2 tablespoons cocoa powder

2 tablespoons flour

350ml  full cream milk

250ml cream

100g good quality dark chocolate, chopped (try NoMU Chocolate Chunks)

1 teaspoon vanilla extract

Line three baking sheets with greaseproof paper and spray with non stick cooking spray. Mark a circle with diameter 20cm on each.  Prepare the meringue mixture (see Pavlova recipe), replacing the cornflour with the cocoa.  When adding the cocoa the mixture will become a little bit  more runny.  Divide equally between the three sheets and spread evenly.  Bake for 1 hour at 140 degrees.  Switch off the oven and leave to dry out and cool completely.  Keep in an airtight container  until ready to assemble.

There is one thing that I always use my microwave oven for and that is any kind of custard.  Heat the cream and milk until nearly boiling.  Blend the sugar, egg yolks, cocoa and flour until smooth.  Now add the heated milk/cream a little bit at a time, stirring continuously.  Return to the microwave and heat until the mixture starts to thinken from the sides, stir and repeat once more.  Add the chocolate and leave to melt for a few minutes, then stir through and add the vanilla.  Place into a sinkful of ice cold water and stir until cooled.  When completely cooled down, assemble the cake.  If you are making it in advance, refrigerate the filling, but remove from the fridge well in advance because it will become too thick when refrigerated.

Place one meringue disk on a serving platter, spread with a third of the filling.  Then carry on layering.  Decorate with chopped nuts or berries.