Hawaiian Vintage Chocolate Seven Sins Meringue Cake

Chocolate Meringue:

Chocolate Mousse:

For the meringue: Sift cocoa and powdered sugar together. On high speed, beat egg whites for 3 minutes then add 1/2 the sugar and continue beating until stiff. Add the remaining sugar then fold in cocoa and powdered sugar mixture. Draw three circles with bottom of cake pan onto parchment paper, and spray with non-stick spay. Place meringue mixture into pastry bag with 1/2 inch round tip. Pipe meringue starting from the center of each cake circle and snail the mixture to the out lined form. Repeat the process on the other two circles. With the remaining meringue, pipe mixture into straight tubes until all meringue is used up. Bake in preheated 250-degree oven for 1 hour and 15 minutes. Cool for 5 minutes then remove from paper. Place meringues on cooling rack to cool completely.

For the mousse: Whisk egg yolks with the egg in a mixer at medium speed. Cook the sugar with Heaven and Earth Four Fruit Sauce to a temperature of 260 degrees. Pour the sugar over the eggs. Mix at low speed until cool. Melt chocolate over a bain marie. Whip the cream. Add a bit of the cream to the melted chocolate. Incorporate the Four Fruit mixture; finish by mixing all ingredients together. Refrigerate mixture until set.

To assemble the cake: Spread a layer of mousse over a meringue layer, add another layer of meringue, mousse, then final meringue layer. Cover entire cake with a layer of mousse. Break meringue tubes into 2-inch pieces then press into cake; cover completely with meringue tubes. Dust with cocoa.