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10 large egg whites
1½ cups sugar
1 cup unsweetened cocoa powder, sifted
For Filling:
2 large eggs plus 1 large yolk
⅓ cup sugar, divided
1½ tablespoons water
170g chocolate (no more than 62% cacao
if marked)
1 cup chilled heavy cream
3 tablespoons seedless raspberry jam
Garnish:
confectioners' sugar
cocoa powder
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Method:
Make Meringues: Preheat oven with
racks in upper and lower thirds. Line 2 large baking sheets with
parchment paper. Draw 3 (7- by 5-inch) ovals on 1 lined pan.
Whisk together egg whites and sugar in mixer bowl, then set bowl over
a large saucepan of barely simmering water (bowl should not touch
water) and heat whites, whisking constantly, until mixture is foamy
and registers 122 to 125°F on an instant-read thermometer. Whisk
egg whites with mixer until they hold stiff peaks. Remove bowl
from mixer and sift cocoa powder over meringue, then fold in gently
but thoroughly (mixture will deflate). Transfer to pastry bag
and, starting from center of each oval, pipe meringue in a tight
spiral to fill ovals to outer edge. Pipe as many 2½-inch-long
strips (about ⅓ inch wide and ½
inch apart) as possible on second lined pan, slanting rows so more
strips will fit. Bake meringues, switching position of pans
halfway through baking, until dry, crisp and firm, 3 to 4 hours.
(Meringues are done when they release from parchment). Slide
parchment with meringues onto a rack to cool completely. Make
mousse while meringues cool: Whisk together eggs and yolk
with 2 teaspoons sugar in a bowl. Bring water and remaining
sugar to a boil in a small heavy saucepan over medium heat, stirring
until sugar has dissolved. Pour slowly into egg mixture,
whisking, then return mixture to saucepan. Cook over medium-low
heat, whisking constantly, until mixture is very thick and eggs just
begin to curdle on bottom of pan, about 2 minutes. Beat in
cleaned mixer bowl (with cleaned whisk attachment) at high speed until
mixture is doubled and cooled to room temperature, about 5 minutes.
Melt chocolate in a metal bowl set over barely simmering water,
stirring, or microwave at low to medium power for short intervals (30
seconds or less; stir to check consistency), then remove from heat and
cool to warm (about 105°F), stirring occasionally. Meanwhile,
whisk cream in a large bowl until it just holds soft peaks. Fold
chocolate into egg mixture, then quickly fold in whipped cream.
Assemble cake: Trim meringue ovals to same size. Dab some
mousse (to secure meringue) in center of a serving plate, then set 1
oval on top. Spread with about 1 cup mousse, then top with
another oval. Spread with jam, then another cup of mousse, and
top with remaining oval. Chill 15 minutes. (Do not chill
remaining mousse). Frost cake with remaining mousse, then gently
press meringue strips diagonally around side of cake. Chop
remaining strips and scatter on top. Chill cake, loosely covered
with plastic wrap, 8 to 24 hours. Let stand, covered, at room
temperature 30 minutes before serving.
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