Gooey Chocolate Stack

DIRECTIONS

• Preheat oven to 250 degrees F.
• Line the baking sheets with parchment and draw and 8-inch circle in each one with a bow or cake pan and use that to outline it.
• Whisk egg whites until stiff, then add sugar a spoonful at a time, beating in well after each addition. It takes patience. Sprinkle over the cocoa and vinegar and fold in gently but firmly.
• Divide the meringue disks among the 3 circles, spreading evenly. Don’t worry about beating the air out of them.
• Cook for 1 hour, then turn off the oven, leaving the meringues until cool. If you keep them in an airtight container in-between parchment paper they will keep for a week.
• Now for the creme patissiere: Beat the egg yolks and sugar togethe, then add the cocoa and flour, whisking well. Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat, stirring constantly, bring it to a boil. When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
• Let it cool now, but avoid putting it in the refrigerator as it will become too solid. You can stop it forming a askin either by covering it with buttered parchment paper. Another option is to stick it in a bowl of ice water and keep stirring it until it is cold.
• To assemble the cake place one of the meringues discs on a flat plate or cake stand, spread with a third of the chocolate creme, then carry on layering. Spread the top with chopped nuts of your choice.