This cake was layers of almond meringue (Japonaise) with a chocolate mousse filling covered in a chocolate glaze, it was light with a good chocolate flavour.The cake got it's lightness from the airy meringue and silky smooth mousse. The mousse was mainly whipped cream but also had whipped eggs with sugar, melted chocolate with butter and a little bit of gelatin for stability.
Once the meringue was baked and cooled, it was layered together in a ring mold and placed in the blast chiller. After a little while, it was time for the fun part, the glazing :) I decided to cover the entire cake in chocolate and decorate with extra meringue bits and chocolate covered crunch balls.
I'm not usually a chocolate cake person, but this was really good, since it wasn't too dense and rich.
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