Ingredients
Method
1.Preheat oven to 120°C (100°C fan forced). Cover four oven trays with baking paper, mark 23cm-circles on paper.
2.Beat 4 of the egg whites in large bowl with electric mixer until soft peaks form. Gradually add 1 cup of the sugar, beat until dissolved between additions. Fold in 2 tablespoons of the sifted cocoa powder.
3.Divide mixture between two of the trays, spread evenly within the marked circles. Bake about 1 hour or until dry, cool in oven with door ajar. Repeat method using remaining egg white, sugar and cocoa, bake as before.
4.Make mousse filling. Preheat oven to 180°C (160°fan forced). Roast ground hazelnuts on oven tray, about 5 minutes, cool. Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water, stirring until gelatine dissolves. Cool to room temperature. Combine nuts, gelatine, chocolate, egg yolks and liqueur in large bowl. Beat cream in small bowl with electric mixer until soft peaks form, fold into chocolate mixture, in two batches. Cover, refrigerate until firm.
5.Place a meringue circle on serving plate, spread with a third of the mousse filling, repeat layers with remaining meringue circles and mousse filling, ending with a meringue layer. Refrigerate several hours or overnight.
6.Just before serving, decorate cake with almonds, currants and berries
