Concorde cake

Concorde cake

By
From
Cooking from memory
Serves
10-12
Photographer
Mark Roper

A Parisian pastry chef is said to have invented this cake in the early 1970s. The crisp meringue and smooth mousse proved perfect companions.

Meringue

Ingredients

Quantity Ingredient
300g icing sugar
1/3 cup cocoa
10 egg whites
300g caster sugar

Chocolate Cream

Quantity Ingredient
500ml thickened cream
125g dark chocolate, melted and kept warm
1 teaspoon vanilla essence or rum

Method

  1. Preheat the oven to 150°C. To make the meringue, line three trays with baking paper. Sift the icing sugar and cocoa into a bowl. Beat egg whites separately until soft peaks form. Gradually add the caster sugar and beat well for about 3 minutes to form a firm meringue. Fold in the icing sugar and cocoa mixture.
  2. Using a piping bag with a plain medium-sized nozzle, pipe three discs 22 cm in diameter. With the extra mixture, pipe 10 cm logs onto baking paper and bake with the discs. Bake for about 45 minutes until firm to the touch. Leave to cool.
  3. To make the chocolate cream, beat the cream until softly whipped. Add warm (but not hot) chocolate and vanilla, and beat until stiff .
  4. To assemble the cake, place one meringue disc on a serving plate and spread with half the chocolate cream. Repeat and finish with last meringue. Sift icing sugar on top and decorate with extra logs of meringue.
Tags:
Jewish
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