You'll need a clean cookie sheet and parchment paper to bake the meringue. Spray cookie sheet with a little oil and spread a piece of parchment paper on top cut to approximately the size of your cookie sheet. Now make the meringue.
Whip egg whites on high until soft peaks form. Slowly add sugar until stiffer peaks form. While mixer is running, drizzle in white vinegar. Mix a bit more and egg whites will become shiny and stiff. At the last minute, sprinkle in cocoa powder and do your final mix to incorporate the cocoa.
Use your 10-inch springform pan to make the torte, so take the ring off to use as a measure for the size of the meringue. Place ring on the middle of the cookie sheet. Spread the meringue from the bowl inside the ring. It should be about 1 inch thick. Lift the ring and wash it off.
Bake the meringue at 225 degrees for one and a quarter hours. The meringue should dry out and be slightly crisp. A little moisture is fine. Don't be tempted to open the oven until your timer buzzes or you risk ruining your meringue.
Cool your meringue for about 10 minutes and carefully peel it from the parchment paper. Set aside.
Bake the brownies in the 10-inch springform pan. Follow the cooking directions on the brownies for a 9-inch pan and watch them in the last couple of minutes so they don?t over bake. The timing should be just about right.
Let the brownies cool and then remove the ring from the pan. Place the brownies on your dessert tray. Spread the top of the brownies with a generous helping of raspberry preserves. Three to four tablespoons ought to do it. Place the meringue, flat side down, on top of the brownies covered in raspberry preserves.
Heat chocolate and whipping cream until very warm. Stir constantly until chocolate is just melted. While its warm, spread the chocolate over the top of the meringue. You can wave it over in a squiggle pattern any way you like. Decorate with a scattering of fresh raspberries.