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:
Preheat oven to 200ºC.
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 for 20-30 minutes. 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!
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. Recipe reprinted with permission of KoekiesEnCream. To see more recipes, click here.