Recipe wanted for chocolate meringue cake?

A couple of weeks ago we had morning tea at Mary cairncross park inland from the Sunshine coast. We had the most beautiful chocolate cake with figs, dates, nuts and meringue. It was called ';wicked chocolate cake'; and it was the nicest cake I have ever tasted.. I would love to make this cake, if anyone has any clues as to how it is put together, I would be very grateful.Recipe wanted for chocolate meringue cake?
CHOCOLATE MERINGUE CAKE





3 1/2 tbsp. bitter cocoa powder


1 c. confectioners sugar


5 egg whites


2/3 c. granulated sugar





For the mousse: 6 1/2 tbsp. butter 3 egg yolks 4 egg whites 5 tsp. granulated sugar


Preheat the oven to 300 degrees. Butter and lightly flour the baking sheet or cover the baking sheet with parchment paper. Mix the cocoa powder with the confectioners sugar and sift together. Beat the egg whites until firm (about 3 minutes) adding 1 1/2 tablespoons sugar halfway through. As soon as the egg whites are stiff, add the remaining sugar at low speed, then with the wooden spatula, quickly fold in the cocoa-sugar mixture.





Draw three 9-inch rounds on the baking sheet to guide you when making the meringues. Take the pastry bag with 1/2-inch nozzle, fill it with chocolate meringue, and make three rounds by squeezing out the meringue in a spiral.





Bake in a 300 degree oven for 1 hour. Check the color of the meringue after 15 minutes of baking. The meringues should not brown. If they do, lower the heat of the oven. The meringue strips will be done first and should be removed while the large ovals might need 10 minutes extra baking. When they are cooked, the meringues are hard and can easily be detached from the baking sheet. While the meringue is baking, prepare the chocolate mousse as follows:





Melt the chocolate in a double boiler. Remove from the heat and add the butter, stirring it in with a wooden spoon. Allow the mixture to cool completely. It should be the consistency of a very thick cream. Then stir in the egg yolks one by one.





Beat the egg whites until very stiff; halfway through, add the sugar. Fold the chocolate mixture into the egg whites with the wooden spatula, making sure the two elements are perfectly blended together.Recipe wanted for chocolate meringue cake?
Chocolate Meringue Pie








Pie Crust:


1 1/4 cups all-purpose flour


6 tablespoons cold unsalted butter, cut into small pieces


2 tablespoons cold vegetable shortening or lard


1/4 teaspoon salt


2 tablespoons ice water, or more as needed


Chocolate Filling:


4 ounces bittersweet chocolate, chopped


4 ounces unsweetened chocolate, chopped


2 tablespoons unsalted butter, cut into bits and softened


4 large egg yolks


1 cup sugar


3 1/2 cups milk


6 tablespoons cornstarch


1/2 teaspoon salt


1 teaspoon vanilla





Meringue Topping:


4 egg whites


1/4 teaspoon cream of tartar


1/8 teaspoon salt


1/2 cup sugar


Finely grated bittersweet chocolate, as garnish





For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.


Remove from the refrigerator and place on a lightly floured surface. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.





Preheat the oven to 400 degrees F.





Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven and cool on a wire rack.





Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth. Remove from the heat.





In a bowl, beat the egg yolks with the sugar until thick and pale yellow.





In a medium, heavy saucepan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Whisk in the cornstarch and salt and cook over very low heat until thickened. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.





Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)





Preheat the oven to 325 degrees F.





Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, about 14 to 15 minutes.





Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated chocolate, and serve.