Prep 25 mins
Cook 2 hrs
This is not my recipe. It was conceived by Diane Heierli, an amazing cook, who develops recipes for the local bi-monthly magazine "Good Taste". I have not made it, but would like to save it for future refence. Those who are wary of raw egg yolks could, maybe, leave out the yolks. We do not have much worries about raw eggs in South Africa.
- 6 egg whites (free-range, largest size)
- 118.29 ml confectioners' sugar (icing sugar)
- 14.79 ml cornflour (Maizena in South Africa)
- 177.44 ml hazelnuts, ground (ground almonds might also do)
- cocoa powder, for dusting
- 396.89 g chocolate, dark, chopped (high quality, 400 g)
- 118.29 ml cream, to whip
- 2 eggs, free-range
- 118.29 ml cream (thick, double, WHIPPED)
- Preheat oven to 400 deg F/ 200 deg Celsius.
- Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
- Fold in the cornflour and ground hazelnuts (or almond flour).
- Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
- Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
- CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
- Separate the eggs. Add egg yolks and stir until well combined.
- Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
- Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
- Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.