CHOCOLATE MERINGUE MOUSSE CAKE
Steps:
- Preheat oven to 250. Line 2 baking sheets with parchment. Draw three 7x5-inch ovals on one of the papers. Meringues: Whisk together egg whites and 1½ cups sugar, then set bowl over a large saucepan of simmering water. Whisk constantly until mixture is foamy and registers 122 to 125 F. Remove from heat. Beat to stiff peaks. Sift cocoa powder over whites, then fold in gently by hand (mixture will deflate somewhat). Transfer meringue to a pastry bag and, starting from center of each oval, pipe in a tight spiral to outer edge. On second baking pan, pipe as many 2½-inch strips (about 1/3 inch wide and ½ inch apart) as possible, slanting rows to fit more. Bake meringues until dry, crisp and firm, 3-4 hours. They should release from parchment. Slide parchment with meringues onto a rack to cool. Mousse: Whisk together whole eggs and yolk with 2 teaspoons sugar in a bowl. Bring 1½ tablespoons water and 1/3 cup sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Pour slowly into egg mixture, whisking, then return mixture to saucepan. Cook over medium-low heat, whisking constantly, until mixture is very thick and eggs just begin to curdle on bottom of pan, about 2 minutes. Beat in clean mixer bowl with clean whisk at high speed until mixture is doubled and cooled to room temperature, about 5 minutes. Melt chocolate, then remove from heat and cool to warm (about 105 F), stirring occasionally. Meanwhile, whip cream to soft peaks. Fold chocolate into egg mixture, and then quickly fold in whipped cream. Assembly: Trim meringues to same size. Spread one oval with about 1 cup of mousse, then top with another meringue. Chill 15 minutes. Do not chill remaining mousse. Frost cake with remaining mousse, then gently press meringue strips diagonally around side of cake. Chop remaining strips and scatter on top. Chill cake, loosely covered with plastic wrap, 8 to 24 hours. Let stand, covered, at room temperature 30 minutes before serving.
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