Filling for Gooey Chocolate Stack

Our answer

Nigella's Gooey Chocolate Stack (from Domestic Goddess and on the Nigella website) is made from discs of chocolate meringue that are sandwiched with a chocolate creme patissiere. It is best assembled at the last minute to prevent the meringue from becoming soggy. Unfortunately the creme patissiere will harden somewhat in the fridge as it contains melted chocolate (this tends to solidify when chilled). Also creme patissiere contains eggs so it should not be left at room temperature for more than 2 hours.

Whilst it is possible to make the vanilla creme patissiere in advance and add the chocolate later, it is a very tricky process. The creme patissiere has to be warmed very carefully, without scorching or splitting, and the chocolate needs to be melted, cooled and then needs to have the custard added gradually (and if the custard is too cold the chocolate will start to solidify and become difficult to mix). You could make the creme patissiere with more cocoa powder instead of the chocolate. This creme patissiere can be chilled but won't have the rich flavour from melted chocolate. Or you could use a vanilla creme patissiere instead. You could also sandwich the stack by spreading chocolate sauce or salted caramel sauce on the discs and then topping this with layers of whipped cream.