Today’s recipe is another which featured as recently as 2 days ago on my BBC Radio Ulster slot. Three layers of chocolate meringue sandwiched with a chocolate mousse and finished with a glossy ganache…chocolate and lots of it. I highly recommend using dark chocolate even if you are not fan of it as the sweetness from the sugar will really balance it out. Better eaten the day after or longer as it gives time for the flavours to melt into each other. This recipe is a great one to prepare in advance of a dinner party and kept in the fridge to be whipped out ready for dessert. A finale note on the mousse; when mixing it does start to look likes it’s split but keep going! Also it will start to set rather quickly so only prepare it after your meringue’s have been cooked and cooled.
You will need:
100 g icing sugar
3 tbsp cocoa powder
4 large egg whites (133 g), room temperature
100 g granulated sugar
250 dark chocolate, finely chopped
250 g unsalted butter, room temperature
6 large egg whites (200 g), room temperature
1 tbsp granulated sugar
3 large egg yolks, room temperature and lightly beaten
80g double cream
100g dark chocolate, finely chopped
How to do it:
- Preheat the oven to 120°C/100°C fan. Draw three 8 ½ inch circles with a pencil on some baking paper or alternatively line the base of three 8 inch cake tins.
- Meringue: Sift the icing sugar and cocoa powder together into a medium bowl. Whip the egg whites on high speed until soft peaks form. Slowly start to add ½ of the sugar 1 tbsp at a time then reduce the speed and continue to add the rest of the sugar. Gently fold the cocoa mixture into the egg whites with a large spatula keeping in as much air as you can.
- Spoon the meringue mixture into a pastry bag and pipe from the centre of each circle outline on parchment paper in a tight outward spiral, making sure each ring touches the previous ring and that the whole layer is no more than 1 cm in height. Level the tops with a palette knife. Bake the meringues for 1 1/2 to 2 hours with a wooden spoon handle in the oven door (to keep it ajar) rotating halfway through. They should be firm, but not colored. Turn off the oven and let dry for 2 hours to overnight with the door closed.
- Mousse: Melt the chocolate and leave to cool slightly. Beat the butter with a whisk attachment on high until it is smooth (about 3 minutes). Add the chocolate in thirds, beating until blended.
- In a clean bowl whip the egg whites on high speed until soft peaks form. Add the sugar and whip until the whites are glossy and just after soft peaks. Reduce the speed and pour the yolks into the egg whites and whip another 30 seconds. Gently fold in the chocolate mixture in 3 batches.
- Ganache: In a pan heat to cream until just boiling then remove from the heat. Pour over the chopped chocolate stirring until smooth.
- Assembly: Place a daub of mousse in the centre of the flat part of a meringue disk and secure the disk your serving plate. Spread 1/3 of the mousse over the meringue disk. Set a second disk over the mousse and gently press it down until it is level. Spread another 1/3 of the mousse on the second disk. Turn the third disk over so that the flat bottom is facing up and place it on top of the mousse. Gently press the disk down into the mousse until it is level. Frost the cake with the rest of the mousse, covering the top and sides completely. Using a spoon drizzle the ganache around the edges of the cake letting it drizzle down the sides. Spoon the rest into the middle of the cake and spread evenly.