For the blondie, chop 150 g white chocolate coating. Melt with butter in a hot water bath. Grease a springform pan (26 cm Ø). Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Beat the eggs, sugar and 1 pinch of salt until creamy with the whisks of the mixer. Stir in chocolate butter in a thin stream. Mix flour and baking powder. Quickly fold into the egg mixture. Chop the rest of the couverture and stir into the egg mixture.
Put the dough into the mould. Bake in the hot oven on the lower shelf for approx. 15 minutes (see page 50 for a sample of sticks). Take out, let cool for about 20 minutes. Make holes in the dough with a spoon handle.
Let the cake cool down.
Defrost the raspberries. For the glaze, heat cream in a pot (do not boil). Break the chocolate into pieces. Melt in the cream while stirring at low heat. First chill the chocolate cream for about 25 minutes, then pour on the cooled cake.
Chill for about 30 minutes.
Coarsely crumble the meringue and spread it on the cake. Chill for another 30 minutes. Puree berries, except for a few for decoration, and pass through a sieve. Decorate with raspberries to serve.