That's all we need

So, let's make a chocolate meringue. Separate the whites from the yolks. Beat egg whites with sugar until resistant peaks is 7-10 minutes. I know that you know how to make meringue, but just in case someone needs information: *eggs at room temperature. *a bowl for whisking (preferably not plastic)wash thoroughly and wipe with vinegar or lemon juice. *in the whites, add half a pinch of salt +a few drops of lemon juice or vinegar. *beat egg whites until foamy and then gradually add sugar, just a tablespoon. *well-beaten egg whites and whipped cream is good-do not fall from the bowl when you turn it upside down. Add the cocoa and metal spoon gently stir (not in a circle, and from the bottom to the top), until smooth. Lay a 2 protwist baking paper. first draw 2 circles about 22cm in diameter, departing from one another. And the second one a circle, and all the rest is straight lines with a deviation of about 3cm apart. Spread the beaten egg whites in baking bag and fill in the circle (I move a spiral from the edge to the center). to fill the strip. but if you have a keen eye and a steady hand-you can't draw (I do not draw), and immediately "paint" the whites circles and stripes. put in a preheated 150°C oven both protina. bake for 45-60 minutes (after 45 minutes open the oven and look, the meringue should increase and dry up, will appear a distinctive sound when tapped on it, if not willing-to continue to bake ). Switch off the oven, open the door, and without taking the meringue to let it cool directly in the oven.

Meanwhile, until the meringue is baked, make the mousse. To whip the cream. In another bowl melt chocolate (on a steam bath or in the micro). Whisking with a mixer add the egg yolks (one by one) in chocolate. Add the coffee. Add the whipped cream and mix well (I do this with a mixer) Put the mousse to harden in the refrigerator. when the cakes are cool, the mousse will harden in the fridge. put the cake together. put the first Korzh, put on it 1/3мусса, level.

Put the second cake on greased first, and also put him next 1/3 of the mousse

To cover the last the third layer

coat the cake with all sides remaining 1/3 of mousse.

Mangled strips of meringue that were about the same size so after fixing them on the side of the cake diagonally, the strip was slightly above the cakes.

"Glue" the cake meringue stripes. the remains of the strips are broken arbitrarily, and crumbs of meringue lay in artistic disorder on the cake.

Try to spread them nice and evenly to cover entire surface.

Sprinkle top and sides with cocoa powder. Gently wrap in plastic wrap or place in resealable box for the cake, and refrigerate. after a couple of hours already, yet when the cake stand - it is getting tastier ALL! let you taste!