[b]biscuit[/b]: beat the eggs with the sugar until white fluffy mass (whip 5-7 minutes), gradually add melted (not hot) butter, then in 2-3 reception to introduce the sifted flour with cocoa and baking powder. Pour the batter into the form, greased and laid the parchment paper. Bake at 180 degrees in preheated oven for 30-40 minutes until dry sticks. Depends on the size of the form - if the cake is high, cut it into two Korzh, to impregnate each juice, the meringue shell can be laid between the chocolate cakes.

[b]For the meringue shell[/b]: protein beat until fluffy foam in several stages to enter the powdered sugar and a pinch of citric acid, after each addition beat for 40-60 sec. The pastry on the meringue is ready when turning bowls with beaten egg whites, they remain in place and not fall out. Add the chopped pistachios, mix well. On parchment paper draw a circle the size of chocolate cake, flip the paper and put the dough, stepping back from the edge of the circle 0.5 cm - meringue will slightly spread during baking. Bake for 30-40 minutes at 150 degrees, then reduce to 100 degrees and bake for another 1.5 hours. I did so, it all depends on the oven.

[b]Make caramel apples[/b]: in a pan melt the butter, spread sugar on it and NOT making it difficult to wait until he Scaramella (5-7 minutes). Will this brownish mass, fire the average, maybe even slightly below.

Meanwhile, Apple remove skin and grate on the Korean grater, you can slice thin strips. When the caramel is ready, pour in the apples, stir and simmer until soft apples (10-15 minutes). If apples are not juicy and not enough liquid, add 1-2 tbsp of water.

[b]Mussa[/b]: gelatin fill with water and leave for 20-30 minutes. Milk, chocolate, butter, coffee, put in a bowl and simmered the whole thing to melt and bring to a homogeneous condition. To the yolks add half Cup sugar, vanilla, dissolved gelatin and put in a water bath and beat until lush white mass. The consistency will turn out as sour cream.

Remove from heat and continuously whisking, to introduce the chocolate mixture. Allow to cool to room temperature.

In proteins add the other half of the sugar, put the dishes in a water bath and, stirring with a whisk, bring to dissolve sugar, then remove from heat, put the dishes with the protein in a bowl of cold water and whisk until fluffy. Enter whipped whites into the chocolate mass and to remove the in the fridge.

Whip the cream and mix with the cooled chocolate mass. Better to mix by hand whisk.

[b]Assembly[/b]: to simplify decorating the sides of the cake, I bake cakes in shape with a diameter smaller than the form, which formed the cake. Mousse numb on the sides, forming the sides, thus the cake is smooth and does not require special attention to the decoration of the sides, they themselves are already beautiful. Chocolate cake put in the form, make it several holes the splinter and soak juice. Juice I soaked solely because children can liqueur, rum, brandy, etc. Also in mousse, you can add alcohol to your taste. Chocolate cake spread with caramel apples.

For apples put the meringue shell.

The whole thing filled with chocolate-coffee mousse and remove overnight or for 4-5 hours in the refrigerator. Decorate to your taste. If there is a split form, then you need to shoot with cling film or foil, with the ends hanging out, and after curing carefully for them to pull out the cake.