Serves 6 - 8
- 6 free-range egg whites
- 1/2 cups icing sugar
- 1 tbsp Maizena
- 3/4 cup ground hazelnuts
- cocoa, for dusting
- 400g dark chocolate, chopped
- 1/2 cup whipping cream
- 2 free-range eggs, separated
- 1/2 cups double thick cream, lightly whipped
1. Preheat oven to 120ºC.
2. Using an electric beater, beat the egg whites until stiff. Gradually add the icing sugar and beat until the mixture is thick and glossy.
3. Add the Maizena and ground hazelnuts and fold in, until well combined.
4. Draw 2 x 22cm circles on 2 pieces of non-stick baking paper, place on 2 baking sheets, and divide the mixture evenly between the circles. Use a knife to spread the mixture evenly over the circles. Bake for 2 hours, or until the meringue is just crisp. Turn the oven off and allow the meringues to cool completely in the oven.
5. To make the chocolate mousse, place the chocolate and cream in a heat-proof bowl over a saucepan of simmering water—or in a double boiler—and stir until the chocolate is melted and smooth. Allow to cool slightly.
6. Add the egg yolks and stir until well combined.
7. 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 and refrigerate for 15 mins.
8. Place one meringue in the base of a lightly greased 24cm round spring-form tin lined with non-stick baking paper. Spread with the mousse and top with remaining meringue. Refrigerate for 3 – 4 hours or until set. Dust with cocoa and serve.
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Recipe Diane Heierli • Photography C&D Heierli