Black Forest Meringue Torte

1. 1

   Preheat oven 250u00b0F. Line 4 baking sheets with parchment paper.

2. 2

   In a large bowl, beat egg whites and sugar 5-6 minutes, until thick and glossy. Sift in cocoa, beating to combine.

3. 3

   Divide mixture between trays. Spread into 10 inch discs. Bake 2 hours, until crisp. Turn oven off and leave discs to cool completely with door ajar.

4. 4

   In a medium saucepan, bring reserved cherry syrup to boil over medium heat. Simmer 10-15 minutes, until reduced by two thirds.

5. 5

   To make the cream mousse, whisk sugar and cream together in a large bowl. Gradually add melted chocolate, folding to combine. Chill until ready to use.

6. 6

   To assemble, place one meringue disc on a cake stand or serving plate. Spread over 1/3 of the chilled mousse and top with 1/4 of the cherries. Repeat layers, finishing with remaining mousse and cherries. Drizzle syrup over and sprinkle with shaved chocolate to serve.

No nutritional information available.

No additional tips available.