Chocolate meringue cake

Ingredients for 1 servings:

• 6 egg whites
• 300 g sugar
• 3 tbsp cocoa powder
• 50 g chocolate shavings (dark chocolate)
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• some raspberries, fresh
• 50 g chocolate (dark block chocolate), shaved
• Butter for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat the 6 egg whites with a hand mixer on high until very stiff. Once stiff, reduce the speed and slowly add the sugar. Gradually add the 3 tablespoons of cocoa powder. Then add the chocolate shavings. Grease a cake tin with butter and pour in the batter, leaving about a finger’s width of space around the edges. Preheat the oven to 150°C (top/bottom heat) and bake the cake for about 75 minutes. Then let the cake cool for another half hour. Press down the dome that has formed on the cake. Whip the cream with vanilla sugar and cream stabilizer until stiff and spread on the cake. Arrange the raspberries on top and sprinkle with the shaved chocolate.