Triple Chocolate Mozart Cake - cooking recipe

Ingredients

500 g dark chocolate
300 g white chocolate
100 g unsalted butter
500 ml sweet cream
5 large eggs, separated
400 g nuts (your choice of nut, not roasted or salted)
2/3 cup sugar
2 tablespoons liqueur, your choice

Preparation

make dark chocolate cream:
melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
remove from heat and add 1 tablespoon of liqueur.
beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
cover and refrigerate for 3 hours.
make white chocolate cream:
melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
cover and refrigerate for 3 hours.
make ganache:
melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
remove from heat & add 1 tablespoon of liqueur.
cover and refrigerate for 3 hours.
to make nut meringues:
prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
finely chop nuts in the food processor (do not grind!).
whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
gently fold the nuts into the meringue until it is uniform.
spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
after each meringue has cooled, peel off the wax paper and set it aside.
by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
assemble your cake:
on the first meringue circle, spread the dark chocolate cream.
cover with the second meringue circle, and spread on it the white chocolate cream.
cover with the third meringue circle, and spread on it the ganache, on the top and sides.
cover and refrigerate for at least 3-4 hours.