GOOEY CHOCOLATE STACK

Adapted from "How to be a Domestic Goddess" by Nigella Lawson (Hyperion, 2001)
Time: 30 minutes, plus 1 hour baking and cooling time

6 large eggs, separated
1 1/3 cups sugar
5 tablespoons cocoa powder
1 teaspoon red wine vinegar
2 tablespoons all-purpose flour
1 1/3 cups milk
1 1/3 cups heavy cream
4 ounces best quality bittersweet chocolate, melted
1 teaspoon vanilla extract
About 2 tablespoons confectioners' sugar
2 tablespoons chopped unsalted pistachios.

1. Heat oven to 250 degrees. Line 3 baking sheets with parchment, and draw an 8-inch circle on each. Whisk egg whites until stiff, then add 1 cup sugar a spoonful at a time, beating in well after each addition. Sprinkle cocoa and vinegar on top, and fold in gently, but firmly. Divide meringue among 3 circles, spreading evenly. Bake for 1 hour, then turn off oven. Leave meringues in to cool.

2. In a large bowl, beat egg yolks and remaining sugar together. Add cocoa and flour, whisking well. Warm milk and cream in a saucepan until bubbles form around edge. Whisking, pour this onto eggs and sugar before pouring everything back into saucepan, and, stirring constantly, bring it to a boil. When mixture has thickened, take if from heat, and stir in melted chocolate and vanilla. Sift a layer of confectioners' sugar over top to keep surface from forming a skin. Let cool completely.

3. To assemble, place a meringue disk on a plate, spread with a layer of chocolate cream (about 1/4- to 1/2-inch thick), then layer, finishing with cream. (Reserve any leftover cream for another use.) Scatter pistachios on top. Slice like a cake to serve.

Yield: 10 servings.