Preheat the oven to 190°C and line two 23cm tins.
Melt 180g chocolate over simmering water and chop the rest.
Cream butter and icing sugar until light and whisk in eggs.
Beat in flour and fold in both melted and chopped chocolate.
Bake mixture for 10 minutes then reduce oven to 170°C.
Whisk egg whites with cream of tartar and sugar until glossy.
Fold in hazelnuts and spread meringue over the cooked brownie bases.
Bake for 30 minutes until golden and cool on a wire rack.
Whip cream with icing sugar and fold in raspberries.
Assemble by layering raspberry cream between brownie cakes and topping with nuts.