Black Forest Meringue Torte - cooking recipe

Ingredients

8 None large eggs, separated
2 1/4 cup sugar
1 3/4 cups cocoa powder
10.5 oz dark chocolate, plus extra to decorate
2 x 14 oz cans pitted cherries, syrup reserved
None None Chocolate Cream Mousse
1/4 cup sugar
10.5 oz dark chocolate, melted
2 1/2 cup heavy cream, whipped

Preparation

Preheat oven 250\u00b0F. Line 4 baking sheets with parchment paper.
In a large bowl, beat egg whites and sugar 5-6 minutes, until thick and glossy. Sift in cocoa, beating to combine.
Divide mixture between trays. Spread into 10 inch discs. Bake 2 hours, until crisp. Turn oven off and leave discs to cool completely with door ajar.
In a medium saucepan, bring reserved cherry syrup to boil over medium heat. Simmer 10-15 minutes, until reduced by two thirds.
To make the cream mousse, whisk sugar and cream together in a large bowl. Gradually add melted chocolate, folding to combine. Chill until ready to use.
To assemble, place one meringue disc on a cake stand or serving plate. Spread over 1/3 of the chilled mousse and top with 1/4 of the cherries. Repeat layers, finishing with remaining mousse and cherries. Drizzle syrup over and sprinkle with shaved chocolate to serve.