Fancy Death by Chocolate

1. Preheat oven to 250 degrees. Line a 10-inch springform pan with parchment paper.
2. In a double boiler or bowl over simmering water, cmbine egg whites and sugar until lukewarm, about 4 minutes. Remove from heat.
3. Beat the mixture with an electric mixer at medium speed until stiff peaks form, about 7 minutes.
4. Quickly fold in cocoa to prevent meringue from falling.
5. Using a pastry bag with 3/8-inch roud tip, pipe the meringue in a spiral, starting in the center and working outward until the bottom of the pan is completely covered.
6. Bake for 2 hours. Set aside to cool in pan. Remove the pan, peel off the parchment paper and wrap the meringue in aluminum foil or store in an airtight container. It will keep at room temperature for two days.

1. Preheat oven to 350 degrees. Butter a 10-inch springform pan, line with parchment paper and butter again.
2. In a double boiler, or bowl over simmering water, combine beaten eggs and sugar until lukewarm, about 5 minutes. Remove from heat.
3. Beat the warm mixture with a heavy-duty electric mixer at high speed for 10 minutes, or until the batter forms a ribbon when the beaters are lifted. The batter should increase in volume by about four times.
4. Combine the flour and cocoa and then sift into batter in two stages. Fold until combined.
5. Whisk some of the batter into the warm butter. Then add the butter mixture to the batter and gently fold to combine.
6. Pour batter into the prepared pan and bake for 35 to 40 minutes or until cake springs back when lightly pressed. A cake tester inserted in the center should come out clean. Set aside to cool thoroughly in the pan and then remove. With a bread knife, slice the genoise horizontally into two layers 1/4-inch thick, reserving the remaining cake for another use. Store the layers in a dry place, or wrap in plastic and refrigerate. The remaining cake may be frozen indefinitely.

1. About two hours before assembling the cake, melt the chocolate in a double boiler or bowl over simmering water. Set aside to cool.
2. Beat the egg whites until foamy. Gradually add the sugar, beating until stiff peaks form.
3. Add one third of the beaten egg white mixture to the chocolate and whisk until just combined. Add the egg yolks and whisk until smooth. Then gently fold in the remaining egg whites.
4. Refrigerate for an hour.

Chocolate Ganache

1. After the mousse is chilled, bring the cream to a boil in a saucepan. Remove from heat.
2. Add the chocolate and whisk until the chocolate is melted. Reserve at room temperature.

1. Place the meringue on the bottom of a 10-inch springform pan. Pour one third of the ganache on top and spread evenly to coat the meringue. Place a genoise layer on top. Spoon half the mousse over the cake. Refrigerate at least 4 hours to set.
2. After the cake has chilled, spread the remaing ganache over the top and sides. Chill for half an hour before serving.