A Chocolate Mousse Meringue Cake - To Die For

I have posted this before, but I feel the way I made this time around, makes it worthy of a re-post
I have had this recipe, for donkeys years.
Once again out of The Trusty Triple Tested Recipe Book
This Cake is a Meringue Base with a  lovely layer of Chocolate which cracks nicely when you cut in
Then a layer of whipped cream, finally topped with Chocolate mousse
I made a Berry Coulis just for the tart component 

Because I was feeding 10 to 12 people I increased the quantities, on this occasion

First I will give the quantities for the original recipe which was a 20cm base
This will feed 8 people
but at the bottom of the post, I will give the actual amounts, that  I used on the night
which is for a 30cm base, the plate was licked clean

For the Meringue Shell
2 egg whites
1/4 tsp salt
1/2 tsp vinegar
1/2 cup sugar
1/4 tsp cinnamon

For the Filling
1 cup semi sweet Chocolate pieces
2 beaten egg yolks
1/4 cup water
1 cup heavy cream
1/4 cup sugar
1/4 tsp cinnamon

Berry Coulis
1 cup frozen Berries preferably thawed
2 tablespoons sugar
2 tablespoons water


Method
For the Meringue Shell
Heat oven to 135C
Beat egg whites, salt and vinegar until soft peaks form
Blend sugar and cinnamon and add gradually to the egg whites
Beating until very stiff peaks form and the sugar has been dissolved
Draw a 20 cm circle on a piece of baking paper
Place on an oven tray
Spread the meringue over making the bottom about 1 cm thick
Mound up the sides to form an edge
You can pretty it up, just form ridges with the back of a teaspoon
Bake in a very slow oven for 1 hour
Turn off heat and allow to dry in oven with the door closed for about 2 hours
Peel off paper

For the Filling
Melt Chocolate over hot water
Cool slightly and spread 2 tablespoons over the cooled shell

To remaining chocolate add egg yolks and water and blend really well
Chill until mixture is thick
Combine cream, sugar and cinnamon and whip until stiff
Spread half of the cream over the chocolate on the shell

Fold remainder of the cream into the chocolate mixture and spread over the Cake
Chill for several hours or even over night

For The CoulisHeat together till sugar dissolved and fruit tender
Blend to make a puree
If you like pass it through a sieve for a smooth look
but you don't have to
Also this is quite tart you might like to add more sugar
It’s up to you
Here is the coulis sitting on top of the 30cm plate I used to serve my Cake on this occasion

So if you wish to increase the size of your cake
These are the quantities I used for this size
I doubled the ingredients for the shell but cut back on the cream and sugar in the filling
Draw a 30cm circle on the baking paper

For the Meringue Shell
4 egg whites
1/4 tsp salt
1 tsp vinegar
1 cup sugar
1/2 tsp cinnamon

For the Filling
2 cup semi sweet Chocolate pieces
4 beaten egg yolks
1/4 cup water
1 1/2 cup heavy cream
1/4 cup sugar
1/2 tsp cinnamon

N.B I used 4 tablespoons of Chocolate for that first layer

I didn't use as much cream when doubling the recipe
I think it doesn't need that much cream

It worked well