*Flip the pans over onto the racks to turn out the sponge sheets. Cover 2 wire racks with non-stick baking paper. *Bake for 5 to 7 minutes or until the sponge is lightly browned and springs back when gently pressed. *Divide the sponge mixture evenly between them making sure it spread evenly into the corners. *Pour this back into the rest of the mixture and fold in until just combined. *Take a cupful o the mixture and fold it thoroughly into the melted butter in a small bowl. *Sift the flour and cocoa on top and fold in, then fold in the meringue in 3 batches. *In another large bowl with the mixer on medium speed, whisk together the almonds, icing sugar and shole eggs for about 3 minutes or until light, thick and increased in volume. *Add the caster sugar and continue to whisk until the meringue will hold stiff peaks. *Put the egg whites into the mixer bowl and whisk to soft peaks. *Preheat the oven to 200 degrees C / 400 degrees F. 2 baking trays with rims, each about 31.5cm X 25.5cm, greased and lined with baking paperĤ large egg whites plus 4 large whole eggs, at room temperatureĢ00g unsalted butter, softened, in piecesġ00g plain chocolate (70% cocoa solids), broken upĢ5g dark chocolate (70% cocoa solids), broken upġ50g dark chocolate (70% cocoa solids), broken up
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