Chocolate Mousse Meringue Layer Cake Recipe
By: Team Ifairer | Posted: 08-02-2016
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For the mousse
Melt the chocolate and salt in a large bowl over a bain marie. (For bain marie, in a large saucepan make the bowl sit comfortably without touching the water and bring the water to below simmering point. Make sure no bubbles are formed in the water).
Meanwhile, in a mixer bowl whisk together the eggs and egg yolk until frothy. In a small saucepan, heat the sugar and water to 248 degree F. Pour about a third of the liquid sugar into the eggs and mix on medium high for about 30 seconds. Repeat two more times while adding sugar syrup at intervals. Crank it to high for about 5 minutes until the eggs are light and airy like marshmallow fluff.
Remove the bowl of chocolate from the bain marie. Fold the egg mixture into melted chocolate. Now, whip cream to the soft peaks and fold into the chocolate mixture.