1 cup almond meal (any nut meal will work a treat)
4 eggwhites
1½ cups icing sugar
The mousse
½ cup pouring cream
¼ cup strong instant coffee granules (yes, ¼ cup)
400g milk chocolate (original recipe is 300g white choc, 100g dark choc)
4 egg yolks
2 egg whites
1½ cups thickened cream, whipped
Instructions
For the meringue
Preheat the oven to 120C and draw 2 x 20cm circles on baking paper
Dissolve the coffee in the water
Combine the cornflour with the almond meal
Whisk the egg whites in an electric mixer until stiff peaks form
Add the sugar in spoonfuls and beat until thick and glossy
Scrape down the sides then add the almond meal mix and whisk until just combined
Turn the baking paper upside-down (so the pencil doesn't transfer onto the meringue) and place on two baking trays
Spoon the meringue onto the two circles and smooth with a pallet knife or spatula
Bake for 1hr, then turn off the oven and leave in there for 2 hours or overnight
For the mousse
Put the ½ cup of cream and the coffee in a bowl over a saucepan of simmering water
Once the coffee starts dissolving add the chocolate and stir every now and then until it's all melted and smooth. Set aside to cool slightly (I basically waited until it was blood warm)
Whisk the eggwhites until soft peaks
Mix the egg yolks into the chocolate then fold through the eggwhites
Refrigerate for 15 minutes (or in my case a few hours because I made it all out of order!)
To assemble
Grease and line a 24cm springform tin
Place one of the meringue discs into the bottom of the cake pan, top with mousse and then the remaining meringue
Refrigerate for 3-4 hours
Dust with icing sugar
Recipe by allconsuming at https://www.allconsuming.com.au/2015/09/mocha-meringue-cake/