( free-range, largest size)
( icing sugar)
( Maizena in South Africa)
( ground almonds might also do)
cocoa powder, for dusting
chocolate, dark, chopped
( high quality, 400 g)
cream, to whip
( 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.