Preparation

Cooking foam
Grab the food processor with the whisk. Degrease the bowl with some lemon juice.

Add the egg whites and beat until stiff, then add 50 g icing sugar and beat until stiff for 5 minutes.

Boil the 325 g sugar together with the 115 ml water to 120 g.

Add the sugar syrup to the whipped egg whites while whisking and let it cool for 15 minutes while beating on the highest setting.

When it has cooled, add the ground hazelnuts and beat briefly.

Take 2 baking trays and 2 sheets of baking paper.

Draw 2 circles with a diameter of 30 cm on it. I use a stainless steel container of approximately that size (which is 28 cm) as an aid and cut out a little wider.

Preheat the convection oven to 150 degrees.

Take a piping bag with a smooth or serrated nozzle of approximately 1.5/2 cm in diameter.

Fill this with half of the hazelnut foam and pipe a circle of foam on the 30 cm line on the baking tray. Repeat this for the 2nd circle. Spread the foam over both circles and level with a fork if necessary.
It's quite difficult to do that evenly.

Bake the foam circles for 50 minutes until dry and slightly chewy and remove them from the oven.

Let them cool slightly and place them upside down on a rack. This way you can carefully remove the baking paper. Allow to cool further.
Chop the 150 g chocolate into pieces and melt in a bain-marie.

Cover the foam circles with this chocolate, sprinkle the 100 g chopped hazelnuts over them and let it harden.

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Chocolate mousse
Take a large bowl and put the egg yolks and sugar in it. Beat this with a whisk or hand mixer until it is light yellow in color.

Heat the milk in a pan and whisk into the egg yolk mixture.

Put everything back in the pan and heat at a low temperature while stirring until it becomes custard thick.

Chop the chocolate into pieces and stir into the mixture until chocolate has melted.
Beat the whipped cream until almost stiff and carefully fold into the chocolate mixture.
Place the mousse in a piping bag with a serrated nozzle and pipe a slightly smaller circle onto the chocolate side of 1 foam circle. Leave the outer edge 1 cm free.

Place the 2nd foam circle with chocolate layer upwards on top and press a little, so that chocolate mousse is pushed aside up to the edge of the foam.

Beat the 2 packets of whipped cream with sugar until stiff. Transfer to a piping bag with a serrated nozzle.

Pipe beautiful swirls of whipped cream and/or chocolate mousse according to your own imagination onto the top foam layer.
If necessary, grate some chocolate over it for decoration. Or use another decoration of your choice.

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Place this meringue cake in the refrigerator for a few hours so that everything can be absorbed.
Cut into wedges as large as you want. Don't make the pieces too big, it is quite rich.

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Delicious as a dessert with a cup of coffee or tea and a glass of Tia Maria! The recipe for this can also be found on our site.

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KPJ/18Mar2018

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