Preheat the oven to 180°C. Line a 20 x 20cm baking tray with greaseproof paper.
Bring the cream to a boil, remove from the heat and add the chocolate chunks.
Allow to stand for 5 minutes then stir until smooth. Refrigerate until set then whip until fluffy and stiff.
In a medium saucepan, bring 1cm of water to a simmer.
Using an electric mixer beat the egg whites in a glass bowl set over the simmering water until soft peak stage.
Gradually beat in the sugar until combined. Remove from the heat and beat at high speed until cool.
Fold in the coconut gently until combined.
Spread the mixture into the lined baking tray and bake for 20-25 minutes or until golden.
Allow to cool slightly, and then turn the macaroon cake onto a clean surface. Trim the edges and cut the cake into two rectangles.
Sandwich the layers together with the whipped chocolate mixture, finishing with a layer of chocolate and finally a dusting of cocoa and a sprinkling of raspberries.
Tip - This cake is even better refrigerated overnight and enjoyed the next day.
Recipe reprinted with permission of TheKateTin
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