CHOCOLATE MIRINGUE WITH ROSE CHANTILLY

MAKES 1x 20cm CAKE

MIRINGUE

6 large egg whites at room temp
350g caster sugar
1 tbsp cournflour sifted
25g coca sifted
1 tsp white wine vinegar
FILLING
200g DARK chocolate
400ml whipping cream
50g sifted icing sugar
2 tsp rosewater
pink food colouring
OPTIONAL FLOURISHES
extra melted chocolate
sugared pale pink fresh untreated rose petals OR edible floweres of your choice.
Make the miringue on the day its to be eaten. Have ready 3x 23cm circles of baking paper set on baking sheets.
Prehaeat the oven to 220c/200cfan/425F?gas7 using a hand held elec whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tbsp at a time, whiskingwell with each addition. Gradually whisk in the cornflour and the cocoa, and then the vinegar, until you have very large, stiff ,glossy miringue.
spoon the mix onto the paper circles, taking it almost to the edge and lightly swirling the top. Place int the oven, reduce the temp to its lowest setting (or about 130/110cfan/250/gas a half and bake for 1 half hours .Remove from pan and allow to cool.
To make the filling melt the choccy in a bowl set over a pan containing a little simmering water then leave to cool at room temp.
Shortly before serving place the remaining filling ingreds in a bowl and whisk untilthe mix forms soft peaks. Carefully remove the baking parch from each mirringue . spread onthird with cream. Drizzle over half the melted choc. Repeat to make second lyer. Lay the third mir in place , sppon over the remaining cream andfinish. If you like with extra squiggles of melted choc and scatter rose petals or flowers of YOUR choice ...