For the Meringue : 250g icing sugar 250g regular white sugar 40g cocoa powder 8 egg whites
For the Mouse: 500g dark chocolate 450g heavy cream 80g sugar 4 egg whites
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Preheat the oven to 120º C. Line two baking trays with baking paper.
Sift the icing sugar and cocoa powder in a bowl. Beat the egg whites, add a few regular white sugar and continue to beat until.
When content soft peaks form, add the remaining regular white sugar gradually, stirring constantly.
Add the icing sugar and cocoa powder you've sifted to the egg whites and mix with a spoon, gently.
Divide the meringue mixture and with a spoon, shape 3 circles with 23cm in diameter.
Put both trays into the oven and bake for approximately 1 hour.
Remove and set aside to cool completely.
Melt the chocolate over a double boiler or in the microwave. Whisk heavy cream on high speed until medium peaks form and set aside.
Beat the egg whites and then add them to the melted chocolate and mix gently, pour the whipping cream into the mixture and stir again with the spoon.
Assemble the cake
Spread 1/3 of the mousse over the first meringue disk, Set a second disk over the mousse and repeat the process of filling. Frost the cake with the rest of the mousse.
Freeze for 30 minutes and serve.