INGREDIENTS

INSTRUCTIONS

Preheat the oven to 225 degrees. Using a 9-inch cake circle as a
guide, trace a circle with a pencil on a sheet of parchment paper cut
to fit a baking sheet. Turn the paper over and, with trace mark down,
place on a baking sheet. To prepare the cocoa meringue, place 4 egg
whites, the cream of tartar, and salt in the bowl of an electric  mixer
fitted with a balloon whip. Whisk on high until soft peaks  form, about
45 to 50 seconds. Gradually add 1 cup sugar while while  continuing to
whisk on high. Whisk until stiff, about 1 1/2 minutes.  Remove the bowl
from the mixer and use a rubber spatula to fold in  and thoroughly
combine the remaining 1/4 c sugar, 2 T cocoa, and the  cornstarch. Fill
a pastry bag (with no tip) with the cocoa meringue.  Fill the traced
parchment circle with meringue: start in the center  and pipe a
3/4-inch-wide spiral towards the outside of the circle.  Place the
meringue in the preheated oven and bake for 15 minutes.  Lower the oven
temperature to 200 degrees and bake for 2 hours and 45  minutes. Remove
from the oven and allow to cool for 45 minutes before  handling. Raise
the oven temperature to 325 degrees. While the  meringue is baking,
prepare the chocolate mousse. Heat 1 inch of  water in the bottom half
of a double boiler over medium heat. Place 6  ounces semi-sweet
chocolate in the top half of the double boiler.  Tightly cover the top
with film wrap. Allow the chocolate to melt  slowly, about 9 to 10
minutes. Remove from the heat and stir until  smooth. Keep at room
temperature until needed. Place 1 1/2 c heavy  cream in the
well-chilled bowl of an electric mixer fitted with a  well-chilled
balloon whip. Whisk on high until peaks form, about 1  minute. Set
aside. Whisk 3 egg whites in a large stainless steel  bowl, until soft
peaks form, about 3 minutes. Add 2 T sugar and  continue to whisk until
stiff peaks form, about 2 to 2 1/2 minutes.  Add a quarter of the
whipped cream to the chocolate and whisk quickly,  vigorously, and
thoroughly, then add to the egg whites. Now add the  remaining whipped
cream. Fold all together gently but thoroughly.  Refrigerate the
chocolate mousse until needed. See Part 3  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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