Categories: Cakes, Chocolate 
      Yield: 12 servings 
  
  1 1/2 c  Hazelnuts or almonds, ground 
      2 tb Cornstarch 
  1 1/2 c  Sugar, fine granulated 
      8    Egg whites 
      2 ts Lemon juice 
  
  A light, luscious hazelnut meringue cake with chocolate-coffee filling is a 
  dream dessert after a buffer. To make a taller cake pipe three 8-inch 
  circles and fill as directed. This looks spectacular but is harder to cut. 
  Preheat oven to 225F (110C). Line 2 baking sheets with parchment paper or 
  foil. Draw a 10-inch circle on each sheet. Turn sheet over so pencil will 
  not come off on meringue. Combine hazelnut and cornstarch making sure there 
  are no lumps. Place egg whites in bowl of electric beater and whisk until 
  soft peaks form. Gradually sprinkle in sugar, beating until stiff peaks 
  form and mixture is glossy. Beat in lemon juice. Sprindle nut mixture over 
  the whites and quickly fold in. Either gently spread or pipe meringue into 
  the two circles. Place in oven and bake for 2 to 2 1/2 hours, until 
  meringue is dry but not coloured. Cool on baking sheet. Remove from 
  parchment paper and store at room temperature in an airtight tin for up to 
  three weeks. MOCHA FILLING: Stir together coffee and Kahlua until coffee is 
  dissolved. Beat whipping cream until it thickens and holds its shape. Beat 
  in icing sugar and sifted cocoa. Add coffee mixture and beat until cream is 
  stiff. Do not overbeat; cream should be thick and smooth. Refrigerate until 
  ready to use. To assemble, spread half of cream on one layer. Top with 
  second layer and remainder of cream. Decorate with chocolate curls, 
  chocolate coated coffee beans or spread a doily on cream and sifted cocao 
  over.