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1
make dark chocolate cream:
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2
melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
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3
remove from heat and add 1 tablespoon of liqueur.
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4
beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
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5
cover and refrigerate for 3 hours.
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6
make white chocolate cream:
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7
melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
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8
cover and refrigerate for 3 hours.
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9
make ganache:
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10
melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
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11
remove from heat & add 1 tablespoon of liqueur.
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12
cover and refrigerate for 3 hours.
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13
to make nut meringues:
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14
prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
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15
finely chop nuts in the food processor (do not grind!).
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16
whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
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17
gently fold the nuts into the meringue until it is uniform.
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18
spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
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19
bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
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20
after each meringue has cooled, peel off the wax paper and set it aside.
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21
by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
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22
assemble your cake:
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23
on the first meringue circle, spread the dark chocolate cream.
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24
cover with the second meringue circle, and spread on it the white chocolate cream.
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25
cover with the third meringue circle, and spread on it the ganache, on the top and sides.
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26
cover and refrigerate for at least 3-4 hours.
