Recipe

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• 6 egg whites ( free-range , largest size)
• 1/2 cup confectioners' sugar
• 1 tbsp cornflour (maizena in south africa)
• 3/4 cup hazelnuts, ground (ground almonds might also do)
• cocoa powder , for dusting
• 14 oz chocolate, dark, chopped ( high quality , 400 g)
• 1/2 cup cream , to whip
• 2 eggs , free-range
• 1/2 cup cream (thick , double , whipped)

• 1 Preheat oven to 400 deg F/ 200 deg Celsius.
• 2 Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
• 3 Fold in the cornflour and ground hazelnuts (or almond flour).
• 4 Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
• 5 Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
• 6 CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
• 7 Separate the eggs. Add egg yolks and stir until well combined.
• 8 Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
• 9 Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
• 10 Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.