Preheat your oven to 110C(90C for fan). Using a hand mixer whisk the 5 egg whites in a clean bowl until they stiffen up and peaks form. Blend in the sugar a teaspoon at a time and carry on whisking until the mixture is thick and relatively solid.

Cover a baking tray with baking sheet. Pour your mixture in a freezer back to and cut out a small hole in the bottom corner and start squeezing a small circle of egg white pulling upwards to make a twirly ghost. Make about 15/20 ghosts and bake for 1 and 1/2 hours until the meringues are nice a crisp.

Mix the self raising floor, sugar and cocoa powder in a bowl and mix up to make sure no clumps can be seen. Mix the eggs, oil and milk in a bowl and pour in the flour mix. Stir until even and smooth.

Grease a deep cake tin and pour in the cake mixture. Bake in pre-heated oven for 30 minutes. Once ready leave to cool and remove from tin.

Heat up the cream in a saucepan until right before boiling, break up the chocolate and add one piece at a time and watch it melt! Stir till even.

Dip the tea biscuits in the mixture one at a time and set aside to cool. Pour the remaining mixture over the cake for a chocolate finish.

Blend the chocolate cookies in a hand blender or smash them up with a rolling pin until small crumbs form. Sprinkle on top of the hot chocolate covering the cake.