This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.
Ingredients:
- 50 ml cocoa powder
- 250 ml icing sugar
- 6 egg whites
- 5 ml vinegar
- 375 ml sugar
- 125 ml bitter sweet chocolate
- 75 ml icing sugar
- 3 eggs, separated
- 500 ml whipping cream
Method:
- Pre-heat oven to 2750 F
- Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
- Beat the eggs whites into soft peaks
- While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
- Add the cocoa to the egg white, gently folding the eggs
- Spread the egg white mixture on the wax paper, within the circles
- Bake for 1:15 hour, until the meringues are firm
- Open the oven door and let cool for 30 minutes
- Remove the wax paper and let cool on a grill
- During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
- Beat the mixture and add 3 egg yolks, one at a time
- Beat the egg whites and incorporate into the chocolate mixture
- Whip the cream and add 125 ml to the chocolate mousse
- Cover each meringue with half of the chocolate mousse
- Cover one meringue with half the whip cream
- Place the second meringue on top of the one with the whipping cream
- Spread the remaining whipping cream on top
- You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.
