Meringue Cake With Chocolate Mousse Filling

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • MERINGUE
  • 6
    egg whites (free-range, largest size)
  • 12
    cup confectioners' sugar (icing sugar)
  • 1
    tablespoon cornflour (Maizena in South Africa)
  • 34
    cup hazelnuts, ground (ground almonds might also do)
  • cocoa powder, for dusting
  • CHOCOLATE MOUSSE
  • 14
    ounces chocolate, dark, chopped (high quality, 400 g)
  • 12
    cup cream, to whip
  • 2
    eggs, free-range
  • 12
    cup cream (thick, double, WHIPPED)
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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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