Cover a baking sheet with silicone paper (see Note), or grease and flour the sheet very carefully. Draw out 2 × 19cm circles on the paper or mark them with the tip of a knife on the flour.
Put the egg whites into a spotlessly clean and dry bowl and add all but
Sieve together the cocoa and the remaining icing sugar and fold it in to the meringue very gently. Spread evenly with a palette knife into two circles and
Meanwhile, very gently melt the chocolate with the rum and
Sandwich the two meringue discs together with the chocolate and rum cream and decorate with chocolate wafers.
© 2001 Darina Allen. All rights reserved.