| 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. |
| 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. |
| Level then slice the chocolate sponge cake into
two equal layers. Place the first layer on a 10" cake board or plate. |
| Brush the first layer with 1/2 of the Syrup. |
| Using a spatula spread 5 ounces of the Fabrication
Ganache onto the layer. |
| 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. |
| Using 6 ounces of the fabrication ganache and a spatula
hide the top and sides of the cake. |
| Working over a bowl of chocolate sprinkles - apply
them to the sides of the cake. |
| 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' |
| Cover the top of the cake with cocoa powder applied
through a fine sifter screen. |
| I used Natural unprocessed cocoa
because of its fine rich flavor. Grocery store cocoa will have
a bitter taste. |