I made the chocolate meringue with chocolate mousse cake featured on page 123 (kitchen notebook) of Gourmet's Feb. edition this weekend. To complete, I made 3 chocolate meringue disks, and over 30 or so chocolate strips which, when baked and cooled were crisp and brittle. The cake was assembled by layering the disks with chocolate mousse and jam then icing the whole thing with the leftover mousse. The chocolate meringue strips were imbedded into the outer mouse and broken pieces of the strips crowned the cake.
While i wouldn't say it was complicated, it did have a lot of steps to it and I needed 5 hours to complete the project (including the 4 hours baking time for the swiss meringue). I couldn't find Valhrona cocoa so I used the more readily availbile hershey's...The result: A really impressive looking cake that, while over the top in chocolate ( a bit too much for my taste), was really fascinating....Why? The meringue disk layers turned to such a cake-like consistancy that my fellow cake eaters couldn't believe it was same substance as the crisp strips found decorating the outside of the cake.
The two textures out of 1 substance (meringue) really made the cake and makes me want to try it again, though without all the chcolate. Does anyone have recipe for a similar cake that I can try out in the future?