Preheat the oven to 150 degrees. Weigh the ingredients for the chocolate meringue. Do not pay attention to the amount of cocoa in the photo, it's a funny story, but more on that later) For the meringue I took sugar Mistral Demerara, I have it in favorites) Cocoa mix with powdered sugar and sift.

A few words about how to obtain correct and stable meringue. Whites should be at room temperature, bowl for whipping degreased, the average speed during the whole process, at the beginning of the whipping, you can add in the whites a pinch of salt. Nothing new, but as they say, repetition - the mother of learning) Whisk the whites on medium speed until soft peaks form. If you did everything correctly, you can easily flip the bowl over my head without fear for its contents, and your hairstyle))

Gradually, piece by piece add the sugar, still whisking.

After added all the sugar, while whisking, gradually add the mixture of cocoa and powdered sugar.

On a baking sheet covered with baking paper, using a pastry bag to isolate the spiral two circles of equal diameter. Of the remaining mass to transplant a small meringue. Bake cakes about 1 hour, a little meringue to get up early for 10 minutes. Be guided by your oven, time may vary. Cakes cooling on the grate, then remove the paper. Mandatory to try a little Basescu, surprisingly tasty! And chocolate and caramel flavour of Demerara... mmmm... Just one Basescu, recall! )))

Prepare products for the chocolate mousse. Oil in advance, remove from refrigerator. Eggs are good wash with baking soda, divided into whites and yolks. We'll need 4 yolks and 6 whites. Sugar for the mousse, I took Demerara fine, it is smaller than the Demerara river, but the taste is as rich -pet number 2))) Whites with sugar vzbit in a lush foam.

Chocolate to break into pieces, melt in a water bath, stirring constantly. The water in the pan where you heat the chocolate should not rapidly boiling. I usually bring the water to a boil, then reduce the heat to low and put the bowl of chocolate.

Add butter, beat with a mixer. Weight slightly brighten and increase in volume.

One by one add the yolks...

... continue whisking.

The chocolate add one-third beaten egg whites and gently stir movements from the bottom up and in a circle. Also mix in the remaining egg whites. To put the mousse in a pastry bag.

Half of the mousse to spread on the cake, cover with second Korzh, lightly press. Spread the remaining mousse.

Decorate the top with meringue and berries, sprinkled with powdered sugar. If using frozen berries, remove them in advance from the freezer to the cooler. So they will be released gradually, will retain their shape and will look almost as fresh.

And in my case, and even candles. Baby 1 Feb knocked... Oh, how fast kids grow, isn't it? Now funny story, as promised. This recipe I had noticed in one respected journal. So, were there 200 grams of cocoa powder. Not too much there? - I thought, but then banished that thought (can't in the esteemed journal so wrong) and scraped the bottom of the barrel 150 grams of cocoa... rubbed another 50 grams of chocolate... and ran it all out of squirrels! Don't ever do that! Trust, girls, her female intuition))) In General, the cakes are baked 2 times, on the photo, of course, correct option. The cake is loved, despite its simplicity, the taste is very rich. But next time, maybe I will make more cakes.