Meringue Cake With Chocolate Mousse Filling
Ready In: 2 hrs 25 mins
Serves: 6
Ingredients
MERINGUE
- 6 egg whites (free-range, largest size)
- 1⁄2 cup confectioners' sugar (icing sugar)
- 1 tablespoon cornflour (Maizena in South Africa)
- 3⁄4 cup hazelnuts, ground (ground almonds might also do)
- cocoa powder, for dusting
CHOCOLATE MOUSSE
- 14 ounces chocolate, dark, chopped (high quality, 400 g)
- 1⁄2 cup cream, to whip
- 2 eggs, free-range
- 1⁄2 cup cream (thick, double, WHIPPED)
Directions
- 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.
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