Concorde Cake Chocolate Mousse Meringue Cake Edit: Goebel 2018 RECIPE SOURCE: LICKMYSPOON.COM. YIELD: (1) 7- iNCH CAKE PREP TIME: 1 HOUR, 15 MINUTESCOOK TIME: 1 HOUR, 10 MINUTES TOTAL TIME: 2 HOURS, 25 MINUTES Also known as Concorde Cake, this chocolate cake is a symphony of exquisite textures, with layers of velvety, dark chocolate mousse melding together with light-as-air, crispy cocoa meringues. Broken batons of meringue decorate the cake and make it a stunner worthy of any special occasion. (Adapted from the San Francisco Cooking School, inspired by Francois Payard). Ingredients FOR THE MERINGUE: 230 grams egg whites (room temperature) 1 1/4 cup (250 grams) granulated sugar 58 unsweetened cocoa powder FOR THE MOUSSE: 283 grams 60-70% dark chocolate 1/2 teaspoon kosher salt 2 eggs 1 egg yolk 1/3 cup (66 grams) granulated sugar 2 tablespoon water 2 cups (454 grams) heavy whipping cream Instructions FOR THE MERINGUE: Preheat the oven to 250°F. Line 2 sheet pans with parchment paper. Trace 3, 6-inch circles or squares onto the paper (use upsidedown soup bowl from kitchen). Flip parchment so that meringue cooks on unlined side. Whisk the egg whites on medium low speed until soft peaks form (Shaving creamy) Slowly add the sugar, tablespoon by tablespoon while whisking, and continue to whip the meringue until stiff, glossy peaks form. Once you have stiff peaks, Sift the cocoa powder into the mixing bowl and fold into the meringue until evenly incorporated. WORK QUICKLY OR MIXTURE WILL DEFLATE!!! Transfer mixture to a large pastry bag fitted with a medium/small sized plain tip or ziplock bag with a corner cut off. On parchment paper-lined baking sheets, pipe the meringue into the 3 circles or sqares, piping in a spiral for circle and lines if making a square cake. If you’re using half sheet pans, you should be able to fit two rounds per pan (they can be close to each other since they shouldn’t spread as they bake). With the remaining meringue, pipe as many meringue sticks as possible, about 5 inches long or as you wish. Bake at 250°F until crisp, about 1 - 1 1/2 hours. Cool completely. FOR THE MOUSSE: 2 whole eggs 1 egg yolk 1/3 cup (66 grams) granulated sugar 2 tablespoon water 283 grams 60-70% dark chocolate 1/2 teaspoon kosher salt 2 cups (454 grams) heavy whipping cream Bring a medium sized pot with 2-3 inches of water to low (you should see steam forming but there should be no bubbles in the water, or only one or two lazy bubbles.). Place chocolate and salt into a large bowl that fits above pot and stir to melt. Once melted, remove chocolate from top of pot and set aside. In the bowl of a large standing mixer, whisk together the eggs and egg yolk until frothy. While eggs are frothing, heat together sugar and water in a small pot and bring temperature to 248 F. Once sugar is at correct temperature, pour about a third of the liquid sugar into the eggs and mix on medium-high for about 30 seconds. Repeat two more times, stopping to add the sugar syrup each time. Then crank it to high until the eggs are light and airy, like marshmallow fluff, about 5 minutes. While eggs are fluffing, whip heavy cream to soft peaks and set aside. Once your eggs are the consistency of marshmallow fluff, stir half the egg mixture into the melted chocolate then fold in the second half. Fold in whipped cream until no streaks remain. This can be used the next day, just whip in mixer until fluffy before using. TO ASSEMBLE: Set aside enough mousse to frost sides and top. With remaining mousse, divide in half and assemble layers of meringue and mousse into a 3-layer cake. Spread remaining mousse over top and sides of cake. Press meringue sticks along the side of the cake. You can keep the meringues uniform, or I like a more rough, staggered look. To do this, I cut two different lengths of sticks and then place them alternating short and long. Chop the remaining meringue sticks randomly and fill in the top of the cake. Chill the cake before serving, and finish with dusting of powdered sugar before serving if you’d like. A serrated knife works best when it comes to cutting the cake. Notes Make Ahead Note: I personally love the contrasting texture of this cake the day it is assembled, but you can also make it and keep it covered with plastic wrap in the fridge a day in advance. The texture will change a bit - the meringue will soften up slightly and meld with the mousse better. Alternately, you can make the meringues and mousse a day in advance and then just assemble day of. If you go this route, keep the meringues on the baking sheets after they’ve cooled and wrap well in plastic. Keep the mousse in an air-tight container in the fridge. This cake also freezes well, just let it come to room temperature before serving.
Yummy and fun.
It looks amazing!
Where to get the print recipe
Hi, can you provide measurements of ingredients. Thanks!
Concorde Cake
Chocolate Mousse Meringue Cake
Edit: Goebel 2018
RECIPE SOURCE: LICKMYSPOON.COM.
YIELD: (1) 7- iNCH CAKE
PREP TIME: 1 HOUR, 15 MINUTESCOOK TIME: 1 HOUR, 10 MINUTES
TOTAL TIME: 2 HOURS, 25 MINUTES
Also known as Concorde Cake, this chocolate cake is a symphony of exquisite textures, with layers of velvety, dark chocolate mousse melding together with light-as-air, crispy cocoa meringues. Broken batons of meringue decorate the cake and make it a stunner worthy of any special occasion. (Adapted from the San Francisco Cooking School, inspired by Francois Payard).
Ingredients
FOR THE MERINGUE:
230 grams egg whites (room temperature)
1 1/4 cup (250 grams) granulated sugar
58 unsweetened cocoa powder
FOR THE MOUSSE:
283 grams 60-70% dark chocolate
1/2 teaspoon kosher salt
2 eggs
1 egg yolk
1/3 cup (66 grams) granulated sugar
2 tablespoon water
2 cups (454 grams) heavy whipping cream
Instructions
FOR THE MERINGUE:
Preheat the oven to 250°F.
Line 2 sheet pans with parchment paper. Trace 3, 6-inch circles or squares onto the paper (use upsidedown soup bowl from kitchen). Flip parchment so that meringue cooks on unlined side.
Whisk the egg whites on medium low speed until soft peaks form (Shaving creamy) Slowly add the sugar, tablespoon by tablespoon while whisking, and continue to whip the meringue until stiff, glossy peaks form.
Once you have stiff peaks, Sift the cocoa powder into the mixing bowl and fold into the meringue until evenly incorporated. WORK QUICKLY OR MIXTURE WILL DEFLATE!!!
Transfer mixture to a large pastry bag fitted with a medium/small sized plain tip or ziplock bag with a corner cut off.
On parchment paper-lined baking sheets, pipe the meringue into the 3 circles or sqares, piping in a spiral for circle and lines if making a square cake. If you’re using half sheet pans, you should be able to fit two rounds per pan (they can be close to each other since they shouldn’t spread as they bake).
With the remaining meringue, pipe as many meringue sticks as possible, about 5 inches long or as you wish.
Bake at 250°F until crisp, about 1 - 1 1/2 hours. Cool completely.
FOR THE MOUSSE:
2 whole eggs
1 egg yolk
1/3 cup (66 grams) granulated sugar
2 tablespoon water
283 grams 60-70% dark chocolate
1/2 teaspoon kosher salt
2 cups (454 grams) heavy whipping cream
Bring a medium sized pot with 2-3 inches of water to low (you should see steam forming but there should be no bubbles in the water, or only one or two lazy bubbles.). Place chocolate and salt into a large bowl that fits above pot and stir to melt. Once melted, remove chocolate from top of pot and set aside.
In the bowl of a large standing mixer, whisk together the eggs and egg yolk until frothy. While eggs are frothing, heat together sugar and water in a small pot and bring temperature to 248 F. Once sugar is at correct temperature, pour about a third of the liquid sugar into the eggs and mix on medium-high for about 30 seconds. Repeat two more times, stopping to add the sugar syrup each time. Then crank it to high until the eggs are light and airy, like marshmallow fluff, about 5 minutes.
While eggs are fluffing, whip heavy cream to soft peaks and set aside.
Once your eggs are the consistency of marshmallow fluff, stir half the egg mixture into the melted chocolate then fold in the second half.
Fold in whipped cream until no streaks remain. This can be used the next day, just whip in mixer until fluffy before using.
TO ASSEMBLE:
Set aside enough mousse to frost sides and top. With remaining mousse, divide in half and assemble layers of meringue and mousse into a 3-layer cake. Spread remaining mousse over top and sides of cake.
Press meringue sticks along the side of the cake. You can keep the meringues uniform, or I like a more rough, staggered look. To do this, I cut two different lengths of sticks and then place them alternating short and long.
Chop the remaining meringue sticks randomly and fill in the top of the cake.
Chill the cake before serving, and finish with dusting of powdered sugar before serving if you’d like. A serrated knife works best when it comes to cutting the cake.
Notes
Make Ahead Note: I personally love the contrasting texture of this cake the day it is assembled, but you can also make it and keep it covered with plastic wrap in the fridge a day in advance. The texture will change a bit - the meringue will soften up slightly and meld with the mousse better.
Alternately, you can make the meringues and mousse a day in advance and then just assemble day of. If you go this route, keep the meringues on the baking sheets after they’ve cooled and wrap well in plastic. Keep the mousse in an air-tight container in the fridge.
This cake also freezes well, just let it come to room temperature before serving.