Meringue Cake With Chocolate Mousse Filling

• 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)

1. Preheat oven to 400 deg F/ 200 deg Celsius.
2. Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
3. Fold in the cornflour and ground hazelnuts (or almond flour).
4. 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.
5. Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
6. 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.
7. Separate the eggs. Add egg yolks and stir until well combined.
8. Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
9. Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
10. Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.

meringue, egg whites, confectioners, cornflour, hazelnuts, cocoa, chocolate mousse, chocolate, cream, eggs, cream

Taken from www.food.com/recipe/meringue-cake-with-chocolate-mousse-filling-490751 (may not work)