The Concorde

READY IN: 1hr 10mins
YIELD: 1 cake




  • To make the meringues:
  • 1. Preheat the oven to 300 degrees Fahrenheit.
  • 2. Mix the cocoa powder and the powdered sugar.
  • 3. Whip the egg whites until stiff (about 5 minutes). Halfway through, add 60 grams of granulated sugar to help them keep their shape.
  • 4. When stiff, add the remainder of the granulated sugar at low speed.
  • 5. Fold in the cocoa sugar mixture with a spatula gently.
  • 6. Prepare two cookie sheets with silpats or wax paper.
  • 7. Spoon half of your meringue batter into a pastry bag or a ziploc bag with the corner cut off.
  • 8. Pipe your meringue batter onto a cookie sheet in three ovals 6 inch long and 4 inch wide.
  • 9. Fill the other cookie sheet with long straight lines of meringue batter.
  • 10. Cook in the oven for 40 to 50 minutes, until the meringue is hard but not burnt. Check the meringue frequently to ensure it does not burn.
  • 11. Remove from the oven, and when cool, cut the long strips into one inch long pieces.
  • To make the mousse:
  • 1. Melt the chocolate in a water bath.
  • 2. Remove from the heat and beat in the butter (room temperature, not melted). The consistency should be like pudding. Fold in the powdered sugar.
  • 3. Add the egg yolks, making sure the mixture is relatively cool so that it is ready to be mixed with the egg whites.
  • 4. Beat the egg whites until stiff, adding 20 grams of sugar half-way through to keep them firm.
  • 5. Pour the chocolate mixture on top of the egg whites, and fold it carefully together, rotating the bowl a quarter turn after every fold. You want to be very gently to maintain as much of the air as possible.
  • 6. Put the mousse in the fridge for an hour to chill.
  • To assemble the cake:
  • 1. On a serving dish, lay one oval meringue disk.
  • 2. Cover the meringue disk with chocolate mousse.
  • 3. Lay another meringue disk on top of the mousse.
  • 4. Cover it with more mousse and repeat with the last meringue disk.
  • 5. Cover the entire cake with chocolate mousse and then decorate it to fully cover most of the mousse with the inch-long meringue pieces.
  • 6. Dust with a little powdered sugar.
  • 7. Refrigerate before serving. The cake tastes best if made the day before.