Chocolate Meringue Mousse Cake
|Granulated sugar||150 Milliliter (2/3 Cup)|
|Unsweetened cocoa powder||15 Milliliter (1 Tablespoon)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Unsweetened chocolate||8 Ounce (250 Grams)|
|Granulated sugar||375 Milliliter (1 1/2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Whipping cream||500 Milliliter (2 Cups)|
|Whipped cream||3 Tablespoon (For Garnish)|
|Unsweetened cocoa powder||1 Tablespoon (For Garnish)|
Trace two 8 inch (20 cm) circles on parchment paper; invert and place on baking sheet.
Combine 1/3 cup (75 mL) of the sugar, cocoa and cornstarch; set aside.
In large bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
Fold in vanilla and reserved sugar mixture.
Spoon onto circles, spreading evenly and smoothing tops.
Bake in 300Â°F (150Â°C) oven for 1-1/2 hours or until dry; let cool completely.
MOUSSE: In bowl over hot (not boiling) water, melt chocolate, sugar and water.
In another bowl over hot (not boiling) water, beat egg yolks for 5 minutes or until pale and thickened; gently fold into chocolate.
Let cool at room temperature for no longer that 10 minutes.
Meanwhile, whip cream and vanilla; whisk one quarter into warm chocolate mixture.
Fold in remaining whipped cream.
ASSEMBLY: Line side of 9 inch (2.5 L) springform pan with waxed paper extending 1 inch (2.5 cm) above pan.
Place one meringue in pan, trimming to fit; pour in half of the chocolate mousse.
Top with remaining meringue, trimming if necessary; pour in remaining mousse. (Cake can be covered and refrigerated for up to 1 day or frozen for up to 2 weeks; thaw in refrigerator for 6 hours before continuing.)
Garnish with whipped cream rosettes; dust with cocoa powder.