Mocha Meringue Cake
 
 
Total show pony dessert
Author:
Serves: 8-10 slices
Ingredients
The meringue
  • 2 tsp strong instant coffee granules
  • ½ tsp boiling water
  • 1 tblsp cornflour
  • 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
  1. Preheat the oven to 120C and draw 2 x 20cm circles on baking paper
  2. Dissolve the coffee in the water
  3. Combine the cornflour with the almond meal
  4. Whisk the egg whites in an electric mixer until stiff peaks form
  5. Add the sugar in spoonfuls and beat until thick and glossy
  6. Scrape down the sides then add the almond meal mix and whisk until just combined
  7. Turn the baking paper upside-down (so the pencil doesn't transfer onto the meringue) and place on two baking trays
  8. Spoon the meringue onto the two circles and smooth with a pallet knife or spatula
  9. Bake for 1hr, then turn off the oven and leave in there for 2 hours or overnight
For the mousse
  1. Put the ½ cup of cream and the coffee in a bowl over a saucepan of simmering water
  2. 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)
  3. Whisk the eggwhites until soft peaks
  4. Mix the egg yolks into the chocolate then fold through the eggwhites
  5. Refrigerate for 15 minutes (or in my case a few hours because I made it all out of order!)
To assemble
  1. Grease and line a 24cm springform tin
  2. Place one of the meringue discs into the bottom of the cake pan, top with mousse and then the remaining meringue
  3. Refrigerate for 3-4 hours
  4. Dust with icing sugar
Recipe by allconsuming at https://www.allconsuming.com.au/2015/09/mocha-meringue-cake/