Chocolate Mousse Meringue Cake with White Chocolate Cream

 

I ran a PB... I feel entitled.



NOTE: This recipe was inspired by my friend Michele... it's all her fault. Check out her delicious blog The Little White Kitchen.



Chocolate Mousse Meringue Cake with White Chocolate Cream

slightly adapted from Donna Hay

For the Meringues:
4 egg whites
240g icing suagr
1 tablespoon cornflour
1 cup hazelnut meal

For the Chocolate Mousse:
400g dark chocolate, chopped
125ml cream
2 eggs, separated
375ml cream, whipped

For the White Chocolate Cream:
60g white chocolate, chopped
2 tablespoons plus 1/2 cup chilled cream

Chocolate curls/shards to decorate (I used dark chocolate, milk chocolate and hazelnut chocolate)

Make the Meringues:
Preheat the oven 10 120 degrees C.

Place the egg whites in the bowl of an electric mixer and neat until stiff peak form. Gradually add the sugar and beat until the mixture is thick and glossy. Add the cornflour and hazelnut meal and beat until well combined.

Draw 2 x 22cm circles on 2 pieces of baking paper and divide the mixture evenly between the circles. use a palette knife to spread the mixture evenly over the circles.

Bake for 35 minutes or until the meringues are just crisp. Turn the oven off and allow the meringues to cool completely y in the oven.

Make the Chocolate Mousse:

Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Allow to cool slightly. Add the egg yolks and stir until well combined.

Place the egg whites in a bowl and whisk until soft peaks form. Fold through the chocolate mixture until combined. Fold through the whipped cream.

Make the White Chocolate Cream:

Put the white chocolate and 2 tablespoons of cream in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Allow it to cool slightly. Beat 1/2 cup cream until soft peaks form. Whisk in the white chocolate mixture.

To Assemble:

Place 1 meringue in the base of a lightly greased 24cm round springform tin lined with baking paper. Spread with the mousse and top with the remaining meringue. Refrigerate for 3-4 hours or until set. Release the springform and put the cake on a serving plate. Dollop the white chocolate cream on top then crown the lot with chocolate curls/shards.