Bake for about 1 hour or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the meringues to cool completely in the oven.
TO PREPARE THE CHOCOLATE CAKE
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.
TO PREPARE THE WHIPPED CHOCOLATE GANACHE
To prepare the filling, melt the chocolate chips and 1/2 cup whipping cream together in a double boiler.
Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
Transfer to a large mixing bowl.
In a separate bowl, whip the 2 cups whipping cream to firm peaks.
Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate.
At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with.
Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
TO CONSTRUCT THE CAKE
To construct the cake, lay the first of 4 layers of cake onto the serving plate.
Cover with a thin layer of the chocolate filling then add one of the meringues and another thin layer of filling before adding the second layer of cake.
The middle layer just gets topped with the chocolate filling.
Add the next layer of cake, a thin layer of whipped ganache, the second meringue, another thin layer of whipped ganache and the final layer of cake before topping with the last of the whipped ganache.
Garnish with melted chocolate and berries if desired.
Notes
One note to make is that this is not a cake to make well in advance. The Pavlova is very susceptible to dissolving in high humidity, so it is best made and constructed just be for being served to get all of the elements at their best.
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