Large Choc-Meringue Cake

This chocolate cake has a special center layer made from a disk of dried meringue. Chocolate ganache icing is used inside and out. A light dusting of pure cocoa finishes off the top.

Category:
Large Cakes

Serving Size:
10-12 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Choc-Meringue |

Ingredients Required: Choc-Meringue

	Ingredient	Quantity
1.	10" Chocolate Sponge Cake	1
2.	Plain Syrup	3 ounces
3.	Egg Whites (fresh)	2
4.	Granulated Sugar	1-1/2 ounces
5.	Fabrication Ganache	18 ounces
6.	Chocolate Sprinkles	2-1/2 ounces
7.	Powdered Cocoa - untreated	1 Tablespoon

Preparation Instructions: Choc-Meringue

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Process	Instructions
1. Prepare	Make a meringue from the two egg whites, gradually adding the sugar. Beat till stiff peaks. Using a pastry bag with a large round tip make a spiral inside a circle drawn on a parchment paper. Start in the middle and spiral out to the inside edge of the circle with the meringue preparation.
2. Bake	Sift powdered sugar over the top of the meringue layer and put into a 325°(F) oven. Bake until light brown, reduce heat to 275°(F) and dry out for several hours or more as needed. Remove from paper and flip over when dry. Cool completely. Disc should be dry and brittle.
3. Slice	Level then slice the chocolate sponge cake into two equal layers. Place the first layer on a 10" cake board or plate.
4. Brush	Brush the first layer with 1/2 of the Syrup.
5. Spread	Using a spatula spread 5 ounces of the Fabrication Ganache onto the layer.
6. Repeat	Press the meringue layer on and repeat step #5. Press on the top layer and use the remaining 1/2 of the syrup. If the meringue layer protrudes out beyond the cake layers, then trim it as needed with a sharp knife to be flush with the sides of the cake.
7. Hide	Using 6 ounces of the fabrication ganache and a spatula hide the top and sides of the cake.
8. Apply	Working over a bowl of chocolate sprinkles - apply them to the sides of the cake.
9. Apply	Using a pastry bag and a large round tip, apply eight large dots, near the edge, with the remaining 2 ounces of fabrication ganache. Pull up when making the dots to make the look of a 'Herseys Kiss'
10. Cover	Cover the top of the cake with cocoa powder applied through a fine sifter screen.
Additional Comments:	I used Natural unprocessed cocoa because of its fine rich flavor. Grocery store cocoa will have a bitter taste.