Melt the butter in a saucepan, remove from the heat and stir in the chopped chocolate.
Beat the eggs and sugar until fluffy.
Add the chocolate butter mixture and sift the flour, cocoa and baking powder into the mixture.
Pour into a greased springform cake tin about 20 cm in diameter. Bake for 8-10 min at 175 °C. Leave to cool.
Boil the raspberries together with the jelly sugar and vanilla sugar for about 5-7 min.
Remove from the heat and add the eggs and butter. Whisk together and leave to cool.
Spread the raspberry cream over the cooled brownie base. Place in the freezer.
Chop the chocolate and place in a large bowl.
Heat the cream and pour over the chocolate. Stir until the chocolate dissolves. Place in the refrigerator and leave to cool.
Add the cream cheese and vanilla sugar, beat until creamy. If it becomes too thick, add a little un-whipped cream.
Take the base from the freezer and spread the chocolate mousse over the raspberry cream. Return to the freezer.
Whisk the egg whites, sugar and glucose syrup in a mixing bowl over a water bath until the sugar has dissolved.
Remove the bowl from the heat and tip the egg whites into a mixing bowl. Whisk the meringue for at least 10 min. Place in the refrigerator for about 30 minutes.
Pipe or spread the meringue over the tart and flame the top with a culinary torch.
The finished tart stores well in the freezer. Remember to thaw the cake for at least 3 hours in the refrigerator before serving.
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