11/2 cups icing sugar
1 Tbsp cornflour
1 cup hazelnut meal
400g dark chocolate chopped
1/2 cup cream
2 eggs separated
11/2 thick cream
Preheat oven to120oc. Place the egg whites in the bowl of an electric mixer and beat till stiff peaks form. Gradually add the sugar and beat until the mixture is thick and glossy. Add the cornflour and hazelnut meal and beat until well combined. Draw 2x22cm circles on 2 pieces of non-stick baking paper, Place on trays, dived the mixture evenly between the circles. Spreed the mixture evenly over the 2 circles.Bake for 35mins or until the meringue is just crisp. Turn oven off and allow to cool completely in the oven.
To make the chocolate mousse, place the chocolate and cream in a heatproof bowl over saucepan of simmering water and stir until the chocolate is melted. Allow to cool slightly.Add egg yolks and stir until combined.
Place the egg whites in a bowl and whisk until soft peaks form. Fold through the chocolate mixture until combined.
Fold through the wiped cream. Refrigerate for 15mins.
Place 1 meringue in the base of a 24cm-round spring form tin lined with non-stick baking paper. Spread with the mousse and top with the remaining meringue. Refrigerate for 3-4 hours or until set. Dust with cocoa.