Black Forest Meringue Torte

• 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

1. Preheat oven 250u0b0F. Line 4 baking sheets with parchment paper.
2. In a large bowl, beat egg whites and sugar 5-6 minutes, until thick and glossy. Sift in cocoa, beating to combine.
3. 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.
4. In a medium saucepan, bring reserved cherry syrup to boil over medium heat. Simmer 10-15 minutes, until reduced by two thirds.
5. 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.
6. 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.

eggs, sugar, cocoa powder, chocolate, cherries, chocolate cream, sugar, chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/25549 (may not work)