Concorde Cake

A Concorde Cake features layers of crisp meringue and silky chocolate mousse. Naturally gluten-free, it’s an indulgent and decadent dessert with a rich chocolate flavour.

I’m not a huge chocolate person and, controversially, don’t really love brownies because they’re very chocolate heavy and a bit one dimensional (although, I’m sure there are some great brownies out there). This dessert is chocolately, but there’s a contrast in texture with the crisp and chewy meringue, and soft mousse. It’s rich without being overwhemlingly so. In my house, I refer to this cake as “the tree stump cake” because the short meringue sticks sort of resmble stumps.

The meringue recipe is adapted from Edd Kimber. I piped 3 x 15cm discs, and long logs with the remaining merginue. When piping, avoid pressing down too hard, as this can deflate the meringue and cause it to spread out during baking. For this reason, I find a standard round 1cm piping nozzle a bit too wide, and prefer to snip the end off the piping bag to create a smaller hole. I ended up with 4 trays, and I recommend rotating them halfway through baking. Also, place the tray with the dics closest to the heat first, on the top rack, so it can rise and bake properly.

In terms of timing, the meringue can be made the day before assembly and kept in an airtight container. The assembled cake does need a few hours to set and firm up, but I like to leave it overnight. Due to the nature of the cake and eggs in the mousse, it can only keep for a couple days. The meringue will gradually lose it’s crispness.

Apologies for the shorter post today. I’ve been so busy lately and actually made this cake two weeks ago, but didn’t have time to put this post together until now.

Concorde Cake

Makes a 3 layered 15cm cake. Meringue adapted from Edd Kimber and mousse inspired by Lick my Spoon.

Ingredients

Chocolate Meringue

• 5 large egg whites
• 50g caster sugar
• 250g icing sugar, plus extra for dusting
• 25g cocoa powder

Chocolate Mousse

• 45g caster sugar
• 15ml water
• 2 eggs
• 1 egg yolk
• 200g dark chocolate (60% cocoa solids), melted
• 1/2 tsp vanilla extract
• 300g thickened cream

Method

Chocolate Meringue

1. Preheat the oven to 90°C fan forced. Line 3-4 baking trays with parchment paper. Using a 15cm cake tin as a template, draw 3 circles on the parchment paper (2 on one tray, and 1 on another tray), then turn it over so that the drawing is underneath.
2. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Starting on low speed, whisk the egg whites until foamy. Slowly add the caster sugar and gradually increase the speed, beating until stiff peaks form. Sift the icing sugar and cocoa powder over the meringue and gently fold together.
3. Transfer the meringue into a piping bag and snip the end off to create a small hole (around 7mm). Pipe three discs on the parchment using the drawn templates, starting at the centre and spiraling outwards. Using the remaining meringue, pipe long logs onto the prepared trays alongside the discs. Bake for about 1 hour 40 minutes or until firm and crisp, rotating the trays halfway through. Turn off the oven, and allow the meringues to cool in the oven with the door ajar for 2 hours.
4. Once cooled, store in an airtight container until ready to assemble.

Chocolate Mousse

1. In a small saucepan, heat the sugar and water together to 120°C, stirring occasionally.
2. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and egg yolk until frothy. Once the sugar is ready, slowly pour the syrup into the eggs whilst beating on low speed, allowing it to run down the sides of the bowl.
3. Increase the speed to high and beat unitl the mixture is pale and airy, about 5 minutes.
4. Add the melted chocolate and vanilla into the egg mixture, and mix until on low speed until just combined.
5. Whip the cream to soft peaks. Gently fold into the chocolate mixture in thirds.

Assembly

1. Use a little of the mousse to stick the first meringue disc to a cake board or serving plate. Spread a generous amount of mousse over the meringue and then add another meringue and repeat the process. Coat the top and sides of the cake with the remaining mousse. Refrigerate as you cut the meringue logs.
2. Using a serrated knife, gently cut the meringue logs into smaller pieces, around 3-5cm. Lightly press these all over the top and sides of the cake. Refrigerate the cake for at least 3 hours to firm up, or overnight.
3. Finish the cake with a dusting of icing sugar, and use a serrated knife to carefully cut the cake.