A happy birthday recipe for you, Richardt -may the year ahead be sweet and light.
9 egg whites
500 g superfine castor sugar
175 g finely ground almonds
Cocoa coffee filling
250 ml extra strong espresso coffee
400 g 75 g Lindt chocolate
6 eggs, separated
80 g superfine castor sugar
Unsweetened cocoa powder
Lightly whipped full cream – for serving
Pre-heat the oven to 120 C.
Draw 3 26cm circles on a sheet of baking paper and invert the paper over three baking trays.
To make the almond meringue, whisk the egg whites in the bowl of an electric mixer until stiff peaks form and then start to add the sugar bit by bit, whisking all the time until the sugar as been used up.
Fold in the ground almonds and put everything into a piping bag or use my Ziploc bag method (if you know me & have seen me do it). Starting in the middle pipe in a circle until the outside edges of each of the 3 circles have been reached. Bake for 40 minutes, watching constantly unless you know exactly how your oven will react. Switch off and then dry in the oven for about one hour.
For the filling, put the coffee and the chocolate in a small pot over a low heat and stir until the chocolate has dissolved. Remove from heat and pour into a mixing bowl. Allow to cool and then whisk in the egg yolks (remember that if the mixture is too warm, you will have an omelette). In a separate bowl (preferably of an electric mixer) whisk the egg whites until soft peaks form, adding the sugar bit by bit until all the sugar has been used up. Fold half the beaten egg whites into the cooled chocolate mixture and then add the rest very carefully. Keep in refrigerator whilst assembling the cake.
To assemble, place half the chocolate mixture over one meringue disc with the second disc on top. Spread with the rest of the filling and top with the third disc.
Dust with cocoa powder, cut into wedges and serve with whipped cream and since you don’t really drink my son – a cup of coffee from Vida since you love it so much.