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1
Draw three 6 1/2-inch circles on parchment paper at least 1 inch apart.
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2
Transfer parchment to baking sheet, circle-side down.
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3
Sift 10x sugar.
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4
Whip egg whites on stand mixer at medium-high speed.
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5
When the whites start to form a peak, gradually add the granulated sugar.
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6
Once all the sugar is added, whip to a stiff peak.
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7
Take bowl off mixer and fold in the 10x sugar using a rubber spatula.
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8
Mix until all the sugar is incorporated.
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9
Divide among circles on prepared pans.
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10
With an offset spatula or a pastry bag fitted with a plain tip, spread or pipe to evenly fill circles.
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11
Chop the chocolate, put in a large bowl.
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12
Boil milk and sugar.
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13
Pour over chopped chocolate and slowly mix together.
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14
Add the butter and mix until incorporated.
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15
Keep 9 1/2 ounces for mousse.
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16
Reserve rest in refrigerator.
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17
Melt butter and chocolate together.
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18
Mix together.
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19
Combine sugar and water in a pot, bring to a boil.
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20
Put the egg whites in the bowl of a stand mixer with the whip attached.
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21
Using a candy thermometer, cook the boiling sugar, and take the temperature.
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22
At 235F, whip the whites at medium-high speed.
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23
When the sugar reaches 240F, take off the heat and add to the whipping whites in a slow, steady stream.
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24
When all the sugar is added, continue whipping until cool.
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25
Fold half* the Italian Meringue into the reserved 9?
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26
ounces of ganache.
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27
Fold the meringue mixture into the chocolate-and-butter mixture.
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28
Thinly spread half the melted chocolate on the back of a 16 1/2 x 12 1/2-inch sided sheet pan with an offset palate knife.
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29
Repeat with remaining chocolate on second pan.
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30
Let harden.
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31
With a firm straight-edge tool about 4 inches long, such as a bench scraper or small ruler, make chocolate curls.
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32
Hold tool at about a 45-degree angle against the chocolate and slowly scrape it against the pan to form curls.
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33
If the chocolate is too cool, it will crack; if the chocolate is too warm, it will stick to the tool and remain flat.
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34
The curls should be 3-4 inches long and about 1 inch in diameter.
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35
Reserve curls.
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36
Line a 7 1/2-inch ring with parchment or waxed paper.
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37
Place on flat tray.
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38
(The lined ring is optional.
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39
Place one meringue disk in the ring.
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40
Pour in 1/3 of the mouse.
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41
Spread to cover meringue.
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42
Repeat with remaining 2 meringue disks and mousse.
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43
Smooth top of mousse.
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44
Refrigerate until firm, about 3 hours.
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45
Melt the reserved ganache until fluid.
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46
Remove the ring and paper from the cake.
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47
Pour ganache over the cake to cover completely.
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48
Cover the top of cake with longer curls and side with shorter curls.
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49
The other half of the meringue is not used for the recipe, but half the quantity is too small to be made in the Kitchen Aid mixer.
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50
Additionally, candy thermometers require a certain depth of mixture in order to register.
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51
The amount in the recipe requires the pan to be tilted to get enough depth for the thermometer to register even in a very small pot.
