INGREDIENTS

INSTRUCTIONS

YIELD: 12 servings DIFFICULTY: * PREPARATION: 2 1/2 hours plus baking,
cooling and chilling times  Make the chocolate meringue layers:
1.Position one rack in the top third of the oven and another rack in
the bottom third of the oven and preheat to 300 degrees F. Line the
bottoms of two baking sheets with aluminum foil. Lightly butter the
aluminum foil. Dust the foil with flour and tap off the excess. Using
the dull side of a small knife, trace one 10-inch circle on each
baking sheet.  2.Sift together the confectioners' sugar, cocoa and
cornstarch into a  medium bowl. Using a wire whisk, stir the dry
mixture until well  blended.  3.In a grease-free, 4 1/2-quart bowl of a
heavy-duty electric mixer,  using the wire whip attachment, beat the
egg whites at medium-low  speed until frothy. Increase the speed to
medium-high and beat the  egg whites until soft peaks start to form.
One tablespoon at a time,  beat in the granulated sugar. Continue
beating until the egg white  mixture forms a stiff, shiny meringue.
4.Using a large balloon whisk or rubber spatula, fold one-third of  the
dry ingredients into the meringue. In two more additions, fold  the
remaining cocoa mixture into the meringue.  5.Scrape one-half of the
cocoa meringue mixture onto each of the  outlined circles on the
prepared baking sheets. Using a small, metal  cake spatula, spread the
meringue mixture to the edges of the  outlined circles.  6.Bake the
meringue rounds for 60 to 70 minutes, until crispy and  firm, switching
positions and rotating the two baking sheets once  halfway during the
baking time. Plan the baking sheets on wire racks  to cool.  Make the
cocoa genoise:  1.Position a rack in the center of the oven and preheat
to 350  degrees F. Lightly butter the bottom and side of a 10-inch
round cake  pan. Line the bottom with a circle of parchment or waxed
paper.  2.In a small bowl, using a wire whisk, stir together the flour,
cocoa  powder, and cornstarch until blended. Sift the flour mixture
onto a  piece of waxed paper.  3.In a 4 1/2-quart bowl of a heavy-duty
mixer, using the wire whip  attachment, beat the eggs at medium-low
speed until frothy. While  continuing to beat, add the granulated sugar
in a slow, steady stream.  Increase the speed to medium-high and
continue beating the egg  mixture for 4 to 6 minutes, or until it has
tripled in volume and the  batter is pale yellow and forms a thick
ribbon when the beaters are  lifted.  4.Resift one-third of the flour
mixture over the batter. Using a large  balloon whisk or a large rubber
spatula, fold the flour mixture into  the  continued in part 2

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