Raspberry Meringue Cake

Mix flour and softened butter, sugar, salt and chocolate with a wooden spoon in a large bowl. Lay in and 8 inch glass oven dish, covering the bottom and sides as though it were a pie. (Mixture will be crumbly.) Put in preheat 300F oven for 15 minutes. (The cake will be half-cooked when you remove it.) Make the following meringue: With an electric mixer, beat the egg whites, sugar and vinegar for 10 minutes at high speed. Add vanilla and beat another 5 minutes. Fold the cleaned raspberries into the meringue. Fill the half-cooked cake with the meringue and put in oven for another 15 to 20 minutes at 250F. Dust the top of cake with cocoa chocolate powder, if desired