Concorde (chocolate meringue cake w/ choc. moussse)

6 servings

Ingredients

Quantity Ingredient
135 grams (4.5 oz) icing sugar
90 millilitres (6 tbsp) cocoa powder
5 Egg whites
150 grams (5 0z) caster sugar
X Few drops vanilla essence
100 grams (3.5 oz) plain chocolate, cut into small pieces
60 grams (2 oz) butter
60 grams (2 oz) sugar
2 Egg yolks
4 Egg whites

Directions

CHOCOLATE MOUSSE

Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) [SERVES 6]

A Parisian pastry chef is said to have invented this cake in the early 1970s. His idea? Use chocolate mousse instead of a pastry cream or buttercream as a filling and use chocolate meringue instead of a Genoese or sponge cake to create a layered dessert. The crisp meringue and the velvety mousse proved to be perfect companions, and today his creation is a classic that can be found in pastry shops throughout the country.

CHOCOLATE MERINGUE:

X Icing sugar for dusting X Butter, softened, for baking sheet EQUIPMENT: 2 piping bags, large plain icing tube, medium plain icing tube

Preheat the oven to 110 C (225 F) mark ¼.

Lightly Brush 2 baking sheets with the softened butter and cover with baking parchment. Cut an oval pattern, about 20 cm (8 inches) long and 12½ cm (5 inchcs) wide, from a thin piece of cardboard. Use the pattern to crace 2 ovals on 1 baking sheet and 1 oval on the second.

Leave one-half of the second baking sheet free for piping strips of meringue.

PREPARE THE CHOCOLATE MERINGUE: Sift together the icing sugar and the cocoa powder. Beat the eg whites with a whisk or electric mixer until soft peaks form.

Gradually beat in the caster sugar and then continue beating until stiff peaks form and the meringue is glossy and smooth. Fold in the icing sugar, cocoa and vanilla with a metal spoon. Fit a piping bag with the large plain tube and fill with the meringue. Pipe the meringue to fill each traced oval, srarting in the centres and working outwards in a spiral. Fit another piping bag with the Medium plain tube and fill with the remaining meringue. Pipe long thin scrips on the second baking sheet, leaving about 2½ cm (1 inch) in between each. Bake for at least 2 hours, until the meringue is crisp and thoroughly dry. Cool and carefully peel off the paper, then trim the ovals to equal sizes.

PREPARE THE CHOCOLATE MOUSSE: Bring 5-7½ cm (2-3 inches) of water to simmering point in a saucepan.

Combine the chocolate, butter and 45 ml (3 tbsp) of the sugar in a heatproof bowl and set it over the simmering water Leave to stand, without stirring, until the chocolate has completely melted. Remove from the heat and stir in the egg yolks with a spoon. Heat the egg whites with a whisk or electric mixer until stiff peaks form.

Gradually beat in the remaining sugar and continue beating until stiff peaks form and the meringue is glossy and smooth. Whisk about one-third of the egg whites into the chocolate mixture. Gently fold this into the remaining egg whites with a metal spoon.

ASSEMBLE THE CAKE:

Spread a thin layer of moussse over 1 meringue oval with a palette knife. Place a second oval on top and spread it with a thin layer of mousse. Top with the third meringue and spread the top and sides of the cake with the remaining mousse. Carefully cut the meringue strips into 2½ cm (1 inch) lengths with a serrated knife and use them to decorate the top and sides of the cake. Sift icing sugar over the top. Cover and refrigerate for 2 hours before serving.

copyright (c) 1991 Le Cordon Blue">

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