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1
Meringue: Combine egg whites and sugar in the top of a double boiler.
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2
Heat to lukewarm.
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3
Remove from heat.
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4
Pour into mixing bowl and beat about 15 minutes at medium speed, until stiff.
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5
Quickly fold in the cocoa to prevent the meringue from falling.
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6
Grease a 10 inch springform pan, line with parchment paper, and grease again.
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7
Pipe meringue through a pastry bag using the round tube, forming a spiral on the bottom of the springform pan, starting from the center and working out toward the sides until the bottom is completely covered.
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8
Bake at 250 degrees for 2 hours.
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9
Allow to cool in the pan.
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10
Genoise: Grease a 10x3 inch round baking pan, line with baking parchment, and grease again.
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11
Combine beaten eggs and sugar in the top of the double boiler.
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12
Heat to lukewarm.
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13
Remove from the heat.
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14
Pour into a mixing bowl and beat on high speed about 10 minutes, or until the batter forms a ribbon.
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15
Sift the flour and cocoa into the batter and fold to combine.
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16
Fold in the butter.
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17
Pour into the prepared pan and bake at 350F (180C) 35 to 40 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
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18
Cool thoroughly.
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19
Remove from pan.
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20
Mousse: Melt chocolate in the top of a double boiler over simmering water.
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21
Remove pan from the heat and cool.
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22
Beat in the egg yolks, one at a time.
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23
Beat the egg whites until soft peaks form.
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24
Lightly fold a quarter of the beaten egg whites into the chocolate.
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25
Fold in the remaining egg whites, lightly but thoroughly.
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26
Chill.
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27
Ganache: Heat chocolate and cream together in the top of the double boiler over simmering water until the chocolate melts.
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28
Blend well.
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29
Assembly: Spoon half the ganache over the meringue layer in the pan and smooth evenly over the surface.
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30
Cut the chocolate Genoise into two 1/4 inch slices, reserving the rest of the cake for another use.
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31
Place one slice over the ganache and meringue layer.
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32
Cover with about half the mousse.
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33
Top with the second layer of cake.
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34
Spoon the remaining mousse over the cake and chill until set, at least four to six hours.
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35
Just before serving, spoon remaining ganache on the cake.
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36
Carefully line the sides of the cake with chopped toasted almonds.
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37
Decorate the top with hazelnut roses by placing the whole hazelnuts evenly around the top of the cake, then place almond slices around each hazelnut to resemble petals.
