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Meringue

100g icing sugar

3 tbsp cocoa powder

4 large egg whites (133g), room temperature

100g granulated sugar

Mousse

250 dark chocolate, finely chopped

250g unsalted butter, room temperature

6 large egg whites (200g), room temperature

1 tbsp granulated sugar

3 large egg yolks, room temperature and lightly beaten

Ganache

80g double cream

100g dark chocolate, finely chopped

1. Preheat the oven to 120掳C/100掳C fan. Draw three 8 陆 inch circles with a pencil on some baking paper or alternatively line the base of three 8 inch cake tins.

2. Meringue: Sift the icing sugar and cocoa powder together into a medium bowl. Whip the egg whites on high speed until soft peaks form. Slowly start to add 陆 of the sugar 1 tbsp at a time then reduce the speed and continue to add the rest of the sugar. Gently fold the cocoa mixture into the egg whites with a large spatula keeping in as much air as you can.

3. Spoon the meringue mixture into a pastry bag and pipe from the centre of each circle outline on parchment paper in a tight outward spiral, making sure each ring touches the previous ring and that the whole layer is no more than 1 cm in height. Level the tops with a palette knife. Bake the meringues for 1 1/2 to 2 hours with a wooden spoon handle in the oven door (to keep it ajar) rotating halfway through. They should be firm, but not colored. Turn off the oven and let dry for 2 hours to overnight with the door closed.

4. Mousse: Melt the chocolate and leave to cool slightly. Beat the butter with a whisk attachment on high until it is smooth (about 3 minutes). Add the chocolate in thirds, beating until blended.

5. In a clean bowl whip the egg whites on high speed until soft peaks form. Add the sugar and whip until the whites are glossy and just after soft peaks. Reduce the speed and pour the yolks into the egg whites and whip another 30 seconds. Gently fold in the chocolate mixture in 3 batches.

6. Ganache: In a pan heat to cream until just boiling then remove from the heat. Pour over the chopped chocolate stirring until smooth.

7. Assembly: Place a daub of mousse in the centre of the flat part of a meringue disk and secure the disk your serving plate. Spread 1/3 of the mousse over the meringue disk. Set a second disk over the mousse and gently press it down until it is level. Spread another 1/3 of the mousse on the second disk. Turn the third disk over so that the flat bottom is facing up and place it on top of the mousse. Gently press the disk down into the mousse until it is level. Frost the cake with the rest of the mousse, covering the top and sides completely. Using a spoon drizzle the ganache around the edges of the cake letting it drizzle down the sides. Spoon the rest into the middle of the cake and spread evenly.