Unsalted butter or margarine for greasing
All-purpose flour for dusting
6 egg whites
1 1/2 cups of confectioner's sugar
1 1/2 cups of toasted and chopped pecans
1 1/2 teaspoons of vanilla extract
1 1/2 tablespoons of cornstarch
For the mousse:
5 tablespoons of strong brewed coffee or 1 tablespoon of instant coffee dissolved in 1/4 cup of water
360g of bittersweet chocolate (tablete)
5 egg yolks
2 cups of heavy cream
1/2 to 3/4 cup of toasted and chopped pecans
Unsalted butter or margarine for greasing
All-purpose flour for dusting
6 egg whites
1 1/2 cups of confectioner's sugar
1 1/2 cups of toasted and chopped pecans
1 1/2 teaspoons of vanilla extract
1 1/2 tablespoons of cornstarch
For the mousse:
5 tablespoons of strong brewed coffee or 1 tablespoon of instant coffee dissolved in 1/4 cup of water
360g of bittersweet chocolate (tablete)
5 egg yolks
2 cups of heavy cream
1/2 to 3/4 cup of toasted and chopped pecans
Grease three large baking sheets with butter and dust with flour
Mark out three circles, each 20cm in diameter (use the bottom of a tart pan as a guide)
Beat the egg whites until stiff and fold in the confectioner's sugar
Continue beating until firm and shiny
Add the chopped pecans, vanilla extract, and cornstarch, and mix delicately
Pipe the mixture into spiral shapes on the prepared baking sheets
Bake in a very low oven (100°C) for about 1 hour or until the meringues are dry and crispy
Remove from the oven and let cool completely
The meringues can be made ahead of time
To make the mousse: combine the coffee and chocolate in a double boiler (if using instant coffee, use warm water)
Stir until the chocolate has melted
Remove from the heat and beat in the egg yolks, one at a time, mixing well after each addition, until smooth
Let cool to room temperature
The mousse can be made ahead of time
To assemble the cake: place a meringue circle on a plate with the flat side facing up
Cover with the cooled mousse to a height of 2cm or so
Repeat with another meringue circle and cover with more mousse
Top with the remaining meringue circle and cover with the remaining mousse (use a piping bag)
Decorate with toasted and chopped pecans, if desired
Cut into slices and serve 10-12 people.
