---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 6 servings
     1/3 c  Egg white
     3/4 c  Sugar
       2 tb Cocoa powder, unsweetened
      10    Eggs, beaten
     3/4 c  Sugar
   1 1/2 c  Flour; + 2 T
       2 tb Cocoa powder, unsweetened
       1 tb Butter, melted
       1 lb Belgian bittersweet
       6    Egg yolks
       8    Egg whites
     1/2 c  Sugar
       6 oz Belgian bittersweet
     2/3 c  Whipping cream
     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.