Chocolate Fudge Meringue Cake with Fresh Strawberry Sauce

• 300 ml crean
• 250 grams chopped chocolate
• 3 egg yolks
• 3 egg whites
• 1 cup castor sugar
• 1/2 tsp vanilla essence
• 1 tsp malt vinegar
• 2 tsp cornflour
• 300 ml crean whipped
•  2 punnets sliced strawberries
• 1 tsp lemon juice
• 2 tbsp strawberry jam
• extra strawberries for garnish

1. Heat cream until just about to boil
2. Blend egg yolks and chocolate in a food processor
3. Add hot cream and blend until smooth.
4. Chill in fridge
5. Beat egg whites until soft peaks
6. Gradually add sugar
7. Blend in vanilla, vinegar and cornflour
8. Using a 20cm springform tin as a guide draw three circles on baking paper
9. Spread meringue between the 3 circles
10. Bake 120 degrees Celsius for 1 hour
11. Let dry and cool
12. To assemble line the base of the tin with baking paper
13. Spray sides with oil and line with a long strip of paper
14. Push in first disc of meringue
15. Pour of half the chocolate sauce, a layer of strawberries and some whipped cream
16. Repeat for the second layer
17. Finish with the last meringue disc
18. Combine remaining 2 cups of strawberries with jam and lemon juice and process until smooth
19. Wrap cake and chill for 24 hours and serve with the sauce