CHOCOLATE MOUSSE MERINGUE TORTE
Steps:
- Meringue Beat 5 egg whites and c of t until soft peaks Beat in 3/4 cup granulated sugar 2 tbs at a time till holds very stiff peaks. Sift confectioners sugar and cocoa together and fold into meringue Trace 3 8" circles or squares onto parchment paper set on baking sheets. Divide meringue among circles and spread evenly to edges Bake in preheated oven 2500 degrees 2 hours. Move baking sheets around for even heat. Transfer to racks and cool Mousse: Melt chocolate and liquour in microwave at 20-3-% power, stirring every 15 seconds. Cool to lukewarm. Stir in Grand Marnier and 3 egg yolks Beat 7 egg whites and cream of tartar, slowly adding 1/4 cup sugar- until stiff peaks In another bowl beat heavy cream and vanilla to stiff peaks Fold whites into chocolate Fold in cream. Assemble Divide mousse into 3 equal parts Put meringue on serving plate and spread thickly with choc mousse Top with 2nd meringue and do same. Top with 3rd meringue Put remaining mousse in decorating bag and pipe onto top of cake. Decorate with fresh raspberries or candied violets Chill lightly covered at least 4 hours ---better overnight. Serve slices over a berry (rasberry or strawberry) coulis and garnish with chocolate dipped fruit and fresh mint
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