For the cake - beat 115g of butter with 115g of caster sugar till nice and fluffy. Add 3 egg yolks one at a time, then add 100g sr flour which has been mixed with 55g cocoa powder. Pour in 50ml of milk and stir till smooth.
Grease 2 x 20cm sandwich tins and preheat oven 170C/gas3.
Spoon half the batter into each tin and smooth the tops.
For the meringue - whisk the 3 egg whites with a pinch of salt and 1/4 tspn of cream of tartar till you have soft peaks, then gradually add 140g of caster sugar and carry on whisking till the mixture is thick and shiny.
Spoon half of the meringue over each cake and bake for about 20 mins till the meringue is a golden colour. Leave in the tins to cool.
When cool, take out of the tins and put one cake, meringue side up on a plate, spoon on 2 tbpsn of lime curd and smooth is evenly over the cake. Put the other cake on top, meringue side up.
You can't keep this cake for long, so put it in the fridge or use it within a few hours.
It's an unusual cake and was very popular with my friends. The lemon curd is most unexpected, but gives a lovely sharp contrast to the crunchy meringue and the moist chocolate cake. It would make a great dessert, and you could use some cream instead of the curd, or even fruit - I certainly think you need another texture on top of the meringue. Don't think I'd like just 2 layers of chocolate cake and meringue. This is certainly a cake I'll make again.