FOR THE COCOA MERINGUE:

• Mering the whites with the cream of tartar and sugar until a firm meringue is obtained.
• Gently add the powdered sugar sifted with the cocoa. Integrate with a spatula trying not to lower the volume of the shake.
• Place in a sleeve with 6 mm smooth nozzle.
• Trace 3 ovals of 22 by 16 cm and canes of 6 cm long on a patterned plate and butter.
• Bake or dry at 100ºC for 1 to 2 hours or until very dry.

FOR THE CLASSIC CHOCOLATE MOUSSE :

• Chop and melt the chocolate and butter over a double boiler.
• Remove from the heat and cool to room temperature.
• Place the water with the sugar and glucose in a saucepan and cook to make a syrup at 120 ° C.
• Beat the egg whites with a tablespoon of sugar and when it foams, add the boiling syrup .
• Continue beating until warm to room temperature.
• Beat the cream at medium point.
• Merengue join the cream of chocolate and finally the cream .
• HAVE THE ITALIAN MERENGUE ALREADY MADE FOR THIS MOUSSE .

ARMED :

• Interlayer layers of meringue and mousse .
• Cover the cake with the mousse and glue the meringue sticks to cover the entire cake.
• Sprinkle with powdered sugar and bitter cocoa.