The perfect gluten and dairy free dessert and not as daunting as it may sound. Adding nuts to the meringue makes it more textured and a little bit chewy. The mocha mousse makes it sophisticated. The only problem is that you have lots of left over egg yolks (google how to use them up).
2 x 9 inch cake tins, oiled and lined with oiled parchment paper.
Pre-heat oven to 275 degrees F.
4 egg whites
8 oz caster sugar
2 1/2 oz. walnuts
1 tsp. vanilla essence
1 tsp. white vinegar
1 tsp. cornstarch
Whisk egg whites until stiff.
Add the sugar a little at a time followed by the rest of the ingredients, whisking slowly all the time.
Divide the meringue mixture between both cake tins.
Place in pre-heated oven for an hour then turn the meringues over, switch off the oven and leave meringues in oven for a further hour. Remove from oven, turn out onto a cake rack and let cool.
3.5 oz. 72% dark chocolate – broken into small pieces
1 oz. instant coffee
1 tbsp. water
1 egg yolk – whisked with a fork
2 oz. caster sugar
4 egg whites
Place chocolate in a bowl and set it over a pan of boiling water – making sure the bowl doesn’t actually come in contact with the water. Stir until chocolate is melted then set aside to cool.
Mix together coffee, water, whisked egg white and 1 oz. of the sugar. Stir into the chocolate mixture when it is cool enough not to scramble the egg.
Whisk egg white until stiff, then slowly whisk in the sugar.
Fold the egg whites into the chocolate mixture – start with a quarter of the egg whites and continue with a large spoonful at a time – until the mixture is smooth and an even color. Place bowl in fridge for a couple of hours.
Assemble cake just before serving and sprinkle with confectioner’s sugar.