Meringue Cake With Chocolate Mousse Filling - cooking recipe

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)

Preparation

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.