I think this is one of Nigella's best dessert recipe.Pardon my photography skill, the fresh whipped cream looks yellow in the photo. Make this today and impress your friends.
6 medium egg white
300g caster sugar
3 tablespoon cocoa powder sieved
1 teaspoon balsamic vinegar
50g dark chocolate finely chopped
For the topping
500ml double cream
3 tablespoon dark chocolate grated
Preheat oven to 180C and line a baking tray with baking parchment.
Beat egg whites until satiny peaks form,and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar,and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a circle approximately 23cm in diameter,smoothing the sides and top.Place in the oven, then immediately turn the temperature down to 150C and cook for about 1 to 1/4 hours.
When it's ready it should look crisp around the edges and on the sides and be dry on top,but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve,invert on to a big,flat bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue,then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries'luscious colour and form to be obscured, and sprinkle haphazardly over the top,letting some fall,as it will,on the plate's rim.