Preheat the oven to 150 degrees. Cocoa mix with powdered sugar and sift. Beat egg whites on medium speed until soft peaks form. 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 (I have a 21 cm). Bake approximately 1 hour. Be guided by your oven, time may vary. Cakes cooling on the grate, then remove the paper. This time for meringue cakes I took sugar Demerara fine.

Chocolate to break into pieces, put in a deep heatproof bowl, where you then will be easy to beat. To measure the water for the mousse, it is important the exact proportions for 100 g of chocolate 89 g of water. Part of water can replace the orange liqueur, for example, if the cake is intended for adults.

Prepare a cold water bath in large size bowl put the ice and pour in the water. If ice was not at hand, you can just pre-set a bowl of water in the freezer to be cooled. Tangerine peel, divided into slices. This process is not photographed, the husband himself went to the store, got (mammoth) mandarins, he cleaned - well, in General! )))

Now you can start making the chocolate mousse. The chocolate pour water (room temperature), put on medium heat.

Constantly stir until chocolate is completely dissolved. Water in any case should not boil! Such a ground.

Put the bowl with chocolate into bowl with ice water and start whipping with a mixer on medium speed. First, the mixture will be quite liquid, but after a couple minutes it will start to noticeably thicken and the consistency to resemble whipped cream. The author of this mousse is just called chocolate Chantilly. The longer you stir it, the thicker it becomes. I recommend whip it only until the status soft peaks. It's still chocolate mousse, it quickly freezes. And we need consistency, easy to work with the frosting bag.

Put mousse in a pastry bag. Stepping back from the edge 1 cm, otkryvaem mousse around the circumference. In the center otkryvaem, leaving a distance for the tangerines.

The number of mandarins indicate approximately, more chocolate, or oranges - all on your taste. Into the grooves between mousse to put tangerine slices.

Then lay them along the edge of the cake.

Cover with the second crust, press them a little (I overdid it)))

Sprinkle the top with cocoa, in the center put a bit of mousse, garnish with Mandarin oranges and candied fruit (optional). Mousse I have left, I wanted to see Mandarin oranges in the cake was a lot. If you like this option, too, like, it can about 1/4 to reduce the ingredients for the mousse. Speaking of proportions. The chocolate I had 77 and 90% of the tile. So, whether I was very fond of whipping, whether the case is still chocolate, but the mousse very thickens almost immediately (well, as without adventure))). Without reflection, I added about 40 grams of water and put it back on the stove. And the second time the mass is more liquid, and more airy mousse. So I'll take the liberty to declare that the proportions are not so steady) But for the first time are advised to comply with them.