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Directions are as per Taste magazine, April 2009 but I've added my changes after the **.
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Preheat oven to 140C Put 2 x 20cm flan rings (without bases) on baking trays lined with baking paper.
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Either line inside of rings with strips of baking paper (use a dab of meringue later on to hold the strips of paper in place) or lightly brush the inside of the rings with melted butter and dust with flour.
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**I didn't have flan rings so just drew 20cm circles on the baking paper and spread out as close to lines as I could.
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The mixture spread out a little so maybe 18cm circles would've been better but up to you.
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Push brown sugar through a coarse sieve.
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Whip egg whites until soft peaks form, then gradually beat in the brown sugar 1 Tbsp at a time.
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Continue whisking for 2-3 minutes until thick and satiny.
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Divide meringue between the flan rings, being careful not to knock out air.
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Smooth the surface with a knife.
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Bake for 1 hour, preferably on the same shelf, otherwise alternate the position of the meringues once or twice during baking.
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Remove from oven and cool for 10 minutes.
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Carefully slip a slim sharp knife between meringue and flan ring to loosen, then leave to cool completely.
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When cool, put a light cake rack on top of each meringue, invert, then peel off the paper.
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Loosen from flan ring and remove ring, then turn meringue top side up again.
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**I was too busy to do any of this and just left them on the baking tray until I assembled it all together.
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Melt chocolate with 3 Tbsp water in a microwave, or in a small saucepan over gentle heat, stirring continually.
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Cool.
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Whip cream until just thick and holding shape and this is important if it is too stiff it will turn buttery by the time the chocolate is folded in (if this happens, let it down with a little liquid cream it may help).
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Pour in chocolate and gently fold cream and chocolate together with a large spoon.
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** I didn't get all the 'lumps' out of the chocolate (90% melted) and it resulted in lovely crunch throughout the cream.
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Make sure the chocolate is cool enough that it wont melt the cream.
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Put 1 meringue on a cake stand or plate, then spread with chocolate cream filling.
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Put the other meringue on top and dust with icing sugar.
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Refrigerate for at least 1 hour before serving, or up to 8 hours (it keeps well, refrigerated, for 2-3 days).
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** A dab of cream on the plate will stop the meringue sliding around.
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As for it keeping I can't promise that as it lasted a total of 3 hours lol.
