Inside a mixing bowl, beat the Egg (6). Add in the Caster Sugar (1/2 cup) a little bit at a time while beating the entire mixture together.
Add in the Vanilla Extract (2 teaspoon), Corn Flour (2 teaspoon), Distilled White Vinegar (1 teaspoon), Unsweetened Cocoa Powder (1/4 cup), and Milk Chocolate (50 gram), and combine everything together.
On a baking tray lined with some baking paper, form the mixture into a rectangular cube shape. Put the tray inside a preheated oven 180 degrees C (350 degrees F), and as soon as you do, turn the temperature down to 150 degrees C (300 degrees F). Bake for about 1 hour and 30 minutes.
Inside a blender, mix together the Fresh Raspberries (125 gram), and Powdered Confectioners Sugar (1 tablespoon).
Cover the pavlova with the whipped Thickened Cream (600 milliliter), and pour over with the raspberry sauce. Serve and enjoy!