{Chocolate} Ganache Mousse Meringue Cake

This is a must-try, must-eat delicious chocolate delight! You can call it a mini-cake, a giant petit four, a crunchy mousse or as I'd like to refer to it: A Dark Chocolate Ganache Mousse Cake! I had the privilege of making a similar dessert to 24 foodies at the Pick n Pay #WinterFeast in collaboration with Food24. However I decided to blog a much more homemade-friendly dessert with two basic elements. A meringue layer and a thick mousse layer.

 

This dessert is a combination of one of my favourite trending cakes, called the Naked cake and a thick ganache, which can also be enjoyed as a mousse on its own. But instead of making the cake layers with sponge cake, I layered these little cakes with Chocolate Meringue!! The soft rich texture of the dark chocolate ganache mousse is contrasted by the soft and light crunch from the chocolate meringue layers!

{Warning} This is a very rich dessert and you might just get addicted to it!

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{Ingredients}

 

For the Dark Chocolate Ganache Mousse:

 

180g Bournville Dark Chocolate

9 Marshmallows

1/2 cup Fresh Cream

*Optional: 2 tbsp. Red Wine of choice - really enhances the Dark Chocolate flavour.

 

For the Chocolate Meringue:

 

3 egg whites

2 tsp cocoa

150g castor sugar

 

{Method}

 

For the Dark Chocolate Ganache Mousse:

 

Melt chocolate and marshmallows in a glass bowl over boiling water. Add fresh cream little by little to keep the chocolate from burning. Lastly, add wine and mix well. Refrigerate for at least 1 hour. Then spoon into a piping bag - it just makes layering the cake with chocolate mousse much easier.

 

For the Chocolate Meringue:

 

Beat the egg white until soft peaks form. Sift castor sugar and cocoa together and add into the egg whites little by little. Beat egg mixture until glossy, smooth stiff peaks start to form. Line a baking tray with wax paper and spoon egg white mixture onto the lined baking tray to form heaps of approximately 3-4cm in diameter. Bake in a pre-heated oven for 20-30 minutes on 200*C. Do not open the oven door unless the meringues are completely baked as they will collapse and the smooth textured meringue will become wrinkly and flat. A good idea might be to test your oven with one meringue first to establish the heat of your oven. If your oven has a dry baking setting, try it. Remember - the meringues needs to bake on the inside as well!

 

{Serving}

 

Wait for the meringues to cool down. Then layer the cake starting with one layer meringue and then a layer dark chocolate ganache mousse. Continue layering until you have your desired serving size. Dust with a little cocoa powder or icing sugar.

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