Ingredients

• 3 egg whites
• 150g/5½oz golden caster sugar
• 50g/2oz good quality dark chocolate
• grated or finely chopped
• 2 tsp cocoa
• sieved
• 100g/3½oz chocolate
• 50ml/2fl oz double cream

Directions

• Preheat the oven to 140C/275F/Gas 1.
• Line two baking trays with greaseproof paper.
• In a clean
• dry bowl whisk egg whites until soft peaks form.
• Gradually whisk in the sugar until stiff peaks form.
• Stir together the chocolate and cocoa and fold gently into the meringue.
• Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume.
• Cook for 40 minutes.
• To make the cream
• gently melt the chocolate with the cream in a small heavy-bottomed saucepan.
• Pour into a bowl and allow to cool.
• To serve
• make a 'sandwich' using two meringues and the chocolate cream as the filling.