|mousse ready for action!|
|egg whites for meringue with added cocoa powder
|single meringue layer–almost done!|
|first layer mousse and meringue|
|half naked but in process of covering up with smooth chocolate glaze!|
- 16 oz chopped semi sweet chocolate or chocolate chips
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 4 eggs yolks plus
- 4 egg white
- 1 whole egg
- 7 egg whites–at room temperature
- 1 cup sugar
- 1/4 cup un-sweetened cocoa powder
line 5 baking sheets with parchment paper.
trace five 9″ circles on separate pieces of parchment paper–flip the paper over so you can still see the circles.
With a spatula divide the meringue among the circles on the baking sheets- be sure to spread it evenly to the edges of the circles because thin spots will be fragile. Each circle should be about 1/2″ thick.
Place the sheets in the oven, reduce the heat to 250 degrees and bake for about 20 to 25 minutes, or until the layers peel off the sheet without sticking. Turn off oven and keep inside for another 10 minutes.
Gently remove the meringues by carefully peeling the parchment paper from the bottom of the disks, trying not to break them–if you do, it is ok because the glaze will cover the cracks! Set aside.
- 8 ounces semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- in a small heavy bottomed metal pot bring heavy cream to a boil
- pour hot whipping cream over chocolate pieces and butter–stir until smooth and shinny- allow to cool slightly before pouring over top of cake.
- place the bottom layer on a fancy cake plate
- spread a layer of mousse (about 3/4″ thickness) and continue to layer until all the mousse is used
- the top layer should be meringue
- slowly pour ganache over top layer–spreading to make smooth with a spatula. ganache will drip down the sides of the cake. finished product will have a “homemade” look!