CHOCOLATE MOUSSE MERINGUE LAYER CAKE
Steps:
- Preheat the oven to 230. With an 8 x 2 ½"high dessert ring trace 3 circles on parchment. Meringue: Sift the confectioners' sugar and cocoa. In the bowl of a stand mixer beat egg whites on med-high until they start to stiffen. Turn mixer to low and add sugar gradually, then beat another minute on high speed until whites are stiff. Sift confec sugar and cocoa again into the bowl with the egg whites. Beat on low speed until combined. Using a pastry bag with a 1/4-inch round tip, squeeze out spirals until your circle is about 1/2 an inch smaller than the drawn circle. Use leftover batter to make decorative shapes. Bake for 2 hrs. Turn off the oven and keep meringues in the oven another 2 hrs. Mousse: Melt chocolate on stovetop or in microwave. Heat the 1/4 cup of the whipping cream and the sugar in a small saucepan on medium heat, until sugar melts and cream starts to boil. Whisk in the cream/sugar mixture until smooth. Add yolks one at a time; whisk well. In a large bowl with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until the top of the whipped cream look like ribbons. Add to the chocolate mixture and blend well. To assemble, you will need an 8-inch cardboard circle. Line a cookie sheet with parchment, place ring on top, and place cardboard circle into ring. Place a Tbsp of mousse on cardboard to glue meringue circle. Place one of the meringues in ring. Pour 1/3 of mouse into ring to cover the meringue,going up over the sides. Repeat 2 more times. Smooth the top. Freeze for 4 hours or overnight. To remove ring, place the cake on top of a large can. Rub a towel dipped in hot water around the outside of the ring.gently slide the ring down off the cake. Place the cake back on cookie sheet. To decorate, use any extra small meringues and reserved mousse or melt some chocolate and drizzle the top of the cake. Store the cake in the freezer and then remove it 20 minutes before serving.
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