Draw three circles of about 7½ inch/19cm diameter on three separate sheets of baking paper. Use these to line baking sheets. If you only have two racks in your oven try to get to circles onto one baking sheet.
Using an electric mixer fitted with a whisk attachment, beat egg whites until stiff then slowly add ¾ cup (5½oz/135 grams) superfine (castor) sugar. Beat until stiff peaks form. Add vinegar, then beat a little bit more to incorporate.
In a medium bowl, combine remaining superfine (castor) sugar, hazelnut meal and cornstarch (cornflour). Fold gently into the meringue until thoroughly combined.
Divide the meringue evenly into the middle of the circles drawn on the baking paper. Evenly spread meringue using the circles as a guide.
Bake in preheated oven for 25-30 minutes. Meringue disks should be firm and dry when finished. Allow to cool completely.
Combine raspberries with superfine (castor) sugar in a small saucepan and bring to a simmer, stirring regularly for 5 minutes until raspberries have broken down.
In a small cup combine cornstarch (cornflour) with 2 teaspoons water. Stir to dissolve then add to raspberries. Be sure to stir the raspberries all the time while you pour in the cornstarch (cornflour) slurry. Allow to simmer and thicken. This will take about 30 seconds or a minute. Set aside to cool completely.
Chocolate Sauce Filling
Place the chopped chocolate in a medium heatproof bowl. Set aside.
Heat the cream in a small saucepan until steam is rising from the surface but don't allow the cream to boil. Heat the cream in the microwave until hot. This should take about 1 minute but keep an eye on it or it could boil over.
Pour cream over chocolate. Ensure all the chocolate is covered with the hot cream and allow to stand for 3-5 minutes. Cover with plastic wrap if you like - it will keep the heat in.
Gently stir the cream and chocolate until it comes together. If some chocolate hasn't melted, reheat briefly in the microwave - just in burst of 5 or 10 seconds until chocolate melts when stirred.
Set aside at room temperature until ready to assemble raspberry torte.
Using the whisk attachment on the electric mixer, beat the cream until medium peaks form. Refrigerate until ready to assemble torte.
To Assemble the Raspberry Torte
Place one meringue disk on serving plate and spread with ¼ of the chocolate filling.
Top with a third of the whipped cream.
Carefully spread half of the raspberry filling over the cream. The best way to do this is to drop spoonful evenly over the whipped cream then use a butter knife or palate knife to spread.
Repeat with another meringue disk, ¼ of the chocolate, ⅓ of the cream and remaining raspberry filling.
Top with the last meringue disk, ¼ of the chocolate and remaining cream.
To finish, pile on fresh raspberries and drizzle remaining chocolate sauce decoratively over cream and raspberries.
Tips for successAdd the sugar slowly sugar to the beaten egg whites and dissolve sugar completely. Check by rubbing a little of the mixture between your fingers, if there is any grittiness, beat for another minute and test again. Stop beating once sugar is dissolved.Be sure to whip the egg whites and sugar until thick and shiny before adding the ground hazelnut mixture. Then combine gently so as to not deflate all the air you've whisked into the egg whites.Cool the raspberry filling and chocolate sauce before using otherwise the cream will melt.If the chocolate is too thick add a little more cream just a teaspoon at a time until the desired consistency. Similarly if it is too thin add a little finely chopped chocolate, stirring to melt until you have the desired consistency.FAQ'sCan I use frozen raspberries in this Raspberry Torte?Yes, you can use frozen raspberries for the filling but maybe not the best to pile on top. However that's up to you. If you are serving the cake immediately, frozen raspberries on top should be fine.Can I make this cake in advance?The meringue disks can be made 24 hours in advance as can the raspberries filling and the chocolate sauce. However the chocolate will need to be warmed to thin before assembling the torte. The assembled torte is best served with a few hours however leftovers will keep in the refrigerator for a couple of days.What can I make with leftover egg yolks?Make this delicious Italian Pastry cream.