Categories: Cakes 
      Yield: 6 servings 
  
    1/3 c  Egg white 
    3/4 c  Sugar 
      2 tb Cocoa powder, unsweetened 
           GENOISE 
     10    Eggs, beaten 
    3/4 c  Sugar 
  1 1/2 c  Flour; + 2 T 
      2 tb Cocoa powder, unsweetened 
      1 tb Butter, melted 
           MOUSSE 
      1 lb Belgian bittersweet 
           -chocolate 
      6    Egg yolks 
      8    Egg whites 
    1/2 c  Sugar 
           GANACHE 
      6 oz Belgian bittersweet 
           -chocolate 
    2/3 c  Whipping cream 
           GARNISH 
    1/2 c  Almonds, toasted chopped 
      1    Almonds, sliced; additional 
     12    Hazelnuts, wholZ 
  
  Meringue:  Combine egg whites and sugar in the top of a double 
  boiler. Heat to lukewarm.  Remove from heat.  Pour into mixing bowl 
  and beat about 15 minutes at medium speed, until stiff.  Quickly fold 
  in the cocoa to prevent the meringue from falling.  Grease a 10" 
  springform pan, line with parchment paper, and grease again.  Pipe 
  meringue through a pastry bag using the round tube, forming a spiral 
  on the bottom of the springform pan, starting from the center and 
  working out toward the sides until the bottom is completely covered. 
  Bake at 250 degrees for 2 hours. Allow to cool in the pan. Genoise: 
  Grease a 10" x 3" round baking pan, line with baking parchment, and 
  grease again.  Combine beaten eggs and sugar in the top of the double 
  boiler.  Heat to lukewarm.  Remove from the heat.  Pour into a mixing 
  bowl and beat on high speed about 10 minutes, or until the batter 
  forms a ribbon.  Sift the flour and cocoa into the batter and fold to 
  combine. Fold in the butter.  Pour into the prepared pan and bake at 
  350 degrees 35 to 40 minutes, or until the cake springs back when 
  lightly touched and a toothpick comes out clean.  Cool thoroughly. 
  Remove from pan. Mousse:  Melt chocolate in the top of a double 
  boiler over simmering water. Remove pan from the heat and cool.  Beat 
  in the egg yolks, one at a time. Beat the egg whites until soft peaks 
  form.  Lightly fold a quarter of the beaten egg whites into the 
  chocolate.  Fold in the remaining egg whites, lightly but thoroughly. 
  Chill. Ganache: Heat chocolate and cream together in the top of the 
  double boiler over simmering water until the chocolate melts.  Blend 
  well. Assembly: Spoon half the ganache over the meringue layer in the 
  pan and smooth evenly over the surface. Cut the chocolate Genoise 
  into two 1/4" slices, reserving the rest of the cake for another use. 
  Place one slice over the ganache and meringue layer. Cover with about 
  half the mousse. Top with the second layer of cake.  Spoon the 
  remaining mousse over the cake and chill until set, at least four to 
  six hours. 
  Just before serving, spoon remaining ganache on the cake. Carefully 
  line the sides of the cake with chopped toasted almonds. Decorate the 
  top with hazelnut roses by placing the whole hazelnuts evenly around 
  the top of the cake, then place almond slices around each hazelnut to 
  resemble petals.