Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Egg white 6 Egg yolks
3/4 c Sugar 8 Egg whites
2 tb Cocoa powder, unsweetened 1/2 c Sugar
GENOISE GANACHE
10 Eggs, beaten 6 oz Belgian bittersweet
3/4 c Sugar -chocolate
1 1/2 c Flour; + 2 T 2/3 c Whipping cream
2 tb Cocoa powder, unsweetened GARNISH
1 tb Butter, melted 1/2 c Almonds, toasted chopped
MOUSSE 1 Almonds, sliced; additional
1 lb Belgian bittersweet 12 Hazelnuts, whole
-chocolate

MERINGUE LAYER

Meringue: Combine egg whites and sugar in the top of a double boiler. Heat
to lukewarm. Remove from heat. Pour into mixing bowl and beat about 15
minutes at medium speed, until stiff. Quickly fold in the cocoa to prevent
the meringue from falling. Grease a 10" springform pan, line with
parchment paper, and grease again. 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. Bake at 250 degrees for 2 hours. Allow to cool in
the pan. Genoise: Grease a 10" x 3" round baking pan, line with baking
parchment, and grease again. Combine beaten eggs and sugar in the top of
the double boiler. Heat to lukewarm. Remove from the heat. Pour into a
mixing bowl and beat on high speed about 10 minutes, or until the batter
forms a ribbon. Sift the flour and cocoa into the batter and fold to
combine. Fold in the butter. Pour into the prepared pan and bake at 350
degrees 35 to 40 minutes, or until the cake springs back when lightly
touched and a toothpick comes out clean. Cool thoroughly. Remove from pan.
Mousse: Melt chocolate in the top of a double boiler over simmering water.
Remove pan from the heat and cool. Beat in the egg yolks, one at a time.
Beat the egg whites until soft peaks form. Lightly fold a quarter of the
beaten egg whites into the chocolate. Fold in the remaining egg whites,
lightly but thoroughly. Chill. Ganache: Heat chocolate and cream together
in the top of the double boiler over simmering water until the chocolate
melts. Blend well. Assembly: Spoon half the ganache over the meringue
layer in the pan and smooth evenly over the surface. Cut the chocolate
Genoise into two 1/4" slices, reserving the rest of the cake for another
use. Place one slice over the ganache and meringue layer. Cover with about
half the mousse. Top with the second layer of cake. Spoon the remaining
mousse over the cake and chill until set, at least four to six hours.
Just before serving, spoon remaining ganache on the cake. Carefully line
the sides of the cake with chopped toasted almonds. 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.

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