Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
    1/3 c  Egg white                           6    Egg yolks 
    3/4 c  Sugar                               8    Egg whites 
      2 tb Cocoa powder, unsweetened         1/2 c  Sugar 
           GENOISE                                  GANACHE 
     10    Eggs, beaten                        6 oz Belgian bittersweet 
    3/4 c  Sugar                                    -chocolate 
  1 1/2 c  Flour; + 2 T                      2/3 c  Whipping cream 
      2 tb Cocoa powder, unsweetened                GARNISH 
      1 tb Butter, melted                    1/2 c  Almonds, toasted chopped 
           MOUSSE                              1    Almonds, sliced; additional 
      1 lb Belgian bittersweet                12    Hazelnuts, whole 
           -chocolate                      
  
  MERINGUE LAYER 
   
  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.