Assembling Gooey Chocolate Stack

Our answer

Nigella's Gooey Chocolate Stack (from HOW TO BE A DOMESTIC GODDESS) is an indulgent dessert made of layers of cocoa flecked meringue sandwiched with a rich and smooth chocolate crème patissière. The crème patissière contains flour, which helps to reduce the risk of it splitting and if you have heated it slowly then taking the mixture to boiling point won't necessarily cause it to split. However if the crème patissière is very hot when the chocolate is added then it could be that the temperature is too high and it is actually the chocolate that is splitting in the heat. Let the crème patissière cool slightly before adding the chocolate and vanilla, it needs to be warm but not boiling hot.

If the chocolate in the crème patissière split then it may have affected the texture of the crème patissière slightly and made it more difficult to spread. It it is easiest to spread the crème patissière when cool, rather then fridge cold, as if chilled it becomes very thick and stiff. Meringues are always a little delicate so spread the filling carefully, or you could always pipe the crème patissière onto the meringue if that is easier. If the meringue cracks a little then don't worry, as the cracks can be hidden by the crème patissière.