Concorde Cake

23 Apr

Ok..time for an exotic cake that I know you haven’t tried..or at least it’s very unlikely you have tried it. This cake is one of my favorite! It tastes amazing, it’s texture is so unique and it’s flavor…well, it’s great. My sister always asks for this cake on her birthday. I personally do not complain about it, since it’s not everyday that my mom buys that cake. So far, I haven’t seen any bakery that sells this down here in Miami. There might be, so I’m still on the look out. Anyway, here’s a the recipe for this amazing cake. Enjoy!

 

Daniela

Concorde Cake

Ingredients:
Chocolate meringue
120g Egg whites
120g  Icing sugar
30g Cocoa powder
120g Granulated sugar

Chocolate mousse
125g Dark chocolate (70%)
75g  Unsalted butter (soft)
2 Egg yolks
40g  Icing sugar
90g Egg whites
10g Granulated sugar

Powdered sugar to sprinkle on top

Preparation:

Preheat the oven to 120 °C
Chocolate Meringue
Line the baking sheets with baking paper or silicone baking mat.
Sift the cocoa powder with the icing sugar, set aside.
Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Sift the icing sugar and cocoa into the meringue, fold lightly until fully combined.
Put the batter into the piping bag fitted with 1.2 cm piping nozzle.
Pipe the meringue into 15 disks (7cm in diameter), then pipe the rest of the meringue into long strips.
Bake for 2 hours, or until the meringue dry, turn off the oven and rest the meringue in the oven for 1 hour.
After taking off the meringue out of the oven,  let cool completely before proceed the next step.
When ready to assemble the concordes, cut the meringue strips into small pieces.
Chocolate Mousse
 Melt the chocolate by putting the chocolate in the bowl and place the bowl over warm water (without letting the bottom of the bowl touch the water), stir until melt.

Put the soft butter into the melted chocolate, stir to combine.
Pour the egg yolks (one at a time) into the chocolate mixture, stir to combine after each addition. Sift the icing sugar into the chocolate mixture, stir to combine.
Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Fold the meringue into the chocolate mixture, 1/3 of the meringue at a time, fold lightly until combined.
Assembling the cake
You can use the piping bag or just spread the chocolate mousse over 1 disk of the meringue, place one meringue on and spread the mousse again, then top with another disk of the meringue.
Spread the mousse over the top and side of the concorde, decorate with the meringue strips. Sprinkle the icing sugar over the cake. Refrigerate until ready to serve.

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