Chocolate Meringue Mousse Cake

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## **Chocolate Meringue Mousse Cake**

*A decadent celebration of textures, this dessert combines crispy meringue layers with smooth, velvety chocolate mousse for a stunning and delicious cake.*

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### **Ingredients**

#### *For the Meringue Layers*:

* 6 large egg whites, room temperature

* 1½ cups (300g) granulated sugar

* 1 teaspoon cream of tartar (or ½ tsp white vinegar)

* 1 teaspoon pure vanilla extract

* 2 tablespoons unsweetened cocoa powder (sifted)

* 1 tablespoon cornstarch

#### *For the Chocolate Mousse*:

* 8 ounces (225g) semi-sweet or dark chocolate, chopped

* 2 tablespoons unsalted butter

* 3 large eggs, separated

* ⅓ cup (67g) granulated sugar

* 1 teaspoon vanilla extract

* 1½ cups (360ml) heavy whipping cream

#### *For Garnish (Optional)*:

* Chocolate shavings or curls

* Cocoa powder for dusting

* Whipped cream

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### **Instructions**

#### **Step 1: Make the Meringue Layers**

1. **Preheat the oven** to 250°F (120°C). Line two baking sheets with parchment paper. Using a pencil and an 8-inch round cake pan as a guide, trace two circles on the parchment paper. Flip the paper over so the pencil marks are on the underside.

2. In a clean mixing bowl, **beat the egg whites** using an electric mixer on medium speed until foamy. Add the cream of tartar and increase the speed to high.

3. **Gradually add the sugar**, about 1 tablespoon at a time, while continuing to beat. The mixture should become glossy and hold stiff peaks.

4. Add the vanilla extract. Sift in the cocoa powder and cornstarch and gently fold them into the meringue using a spatula.

5. **Divide the meringue** between the two traced circles. Use a spoon or spatula to spread them evenly.

6. **Bake** for 1½ to 2 hours, or until the meringues are crisp and dry to the touch. Turn off the oven and let them cool completely inside the oven with the door ajar. This helps prevent cracking.

#### **Step 2: Prepare the Chocolate Mousse**

1. In a heatproof bowl, **melt the chocolate and butter** together over a pot of simmering water (double boiler method). Stir until smooth. Remove from heat and let cool slightly.

2. In a separate bowl, whisk the **egg yolks** with the vanilla and 1 tablespoon of sugar until light in color.

3. Slowly add the **melted chocolate** to the egg yolk mixture, whisking constantly to avoid curdling.

4. In a clean bowl, **beat the egg whites** until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.

5. In another chilled bowl, **whip the heavy cream** until medium peaks form.

6. **Fold the egg whites** gently into the chocolate mixture in three parts, then fold in the whipped cream until fully combined. Be careful not to deflate the mousse.

#### **Step 3: Assemble the Cake**

1. Place one meringue disc on a serving plate or cake stand.

2. Spread about half of the chocolate mousse on top, smoothing it with a spatula.

3. Carefully place the second meringue disc over the mousse.

4. Spread the remaining mousse over the top and sides of the cake. You can make it rustic and swirled or smooth and polished—your choice.

5. **Chill** the cake for at least 4 hours, or overnight, to allow the mousse to set and flavors to meld.

#### **Step 4: Garnish and Serve**

* Right before serving, garnish with chocolate shavings, cocoa powder, or a dollop of whipped cream if desired.

* Slice using a sharp knife dipped in hot water (for clean cuts), and serve chilled.

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### **Tips for Success**

* Ensure all bowls and beaters are completely clean and dry when working with egg whites.

* If you're worried about raw eggs, you can use pasteurized eggs or replace the mousse with a whipped ganache.

* The cake is best eaten within 2 days of assembly, as the meringue begins to soften over time.

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This elegant dessert is perfect for special occasions or as a luxurious chocolate treat any time. Would you like a printable version or step-by-step photo guidance for this recipe?