Hazelnut Mocha Mousse Cake | Donna Hay

Ingredients

• ¼ cup (35g) cornflour (cornstarch)
• 2 cups (200g) hazelnut meal (ground hazelnuts)
• 300ml eggwhites (approximately 8 eggs), at room temperature
• 3 cups (480g) icing (confectioner’s) sugar, sifted
• ½ cup (125ml) single (pouring) cream, whipped to soft peaks
• ½ cup (125ml) single (pouring) cream
• ¼ cup (10g) strong instant coffee granules
• 300g white chocolate, finely chopped
• 100g dark chocolate, finely chopped
• 6 egg yolks
• 2 eggwhites
• 1½ cups (375ml) double (thick) cream, whipped to soft peaks