I actually made this cake two months ago and never got around to posting the recipe. It would be sinful to mankind to not share. Even though I lived in France for two years, I had never heard about this cake until I was engaged in a deep foodie conversation at work with one of the guests at Pelican Hill. He raved about this chocolate concorde cake that was apparently created in the 1969 by Gaston Lenotre when AirFrance flew its supersonic jet, Concorde, for the very first time. The guest described the cake as layers of meringue frosted in a decadent chocolate mousse. I do love a good mousse, but I didn’t think the cake sounded that special. I decided to look it up and give it a try despite my skepticism. I am so happy that I did. Like most French desserts, the ingredients are simple and wholesome, but it’s the technique and patience that leads to phenomenal results. It was the texture of this cake that really won me over. I absolutely loved the crispy meringue paired with this luscious creamy mousse. I need to give a shout out to Chef Dennis because this is The Best Chocolate Mousse I’ve Ever Had and it totally made the cake the “piece de resistance” of my dinner party that night.

I would not say the cake was difficult to make, but there is a lot of room for error especially if patience is not one of your best qualities. My biggest mistake was that I left my meringues a bit to long in the oven, causing the outer layer to burn slightly. I scraped it off the best I could and luckily the taste was not at all affected. However, most of my strips of meringue were not salvageable so I was not able to decorate it in the traditional manner. I thought the fresh raspberries actually brightened up the cake with a pop of color and provided an additional flavor element, which made me feel better about my fatal error. I sprinkled some crushed meringue and coconut over the top, but you can get creative with any toppings you like. If you are in need of instant gratification then this is not the cake for you, but I promise the hours of waiting for it to be done are completely worthwhile. The cake freezes really well so I was able to enjoy this heavenly treat all month long!

Concorde Cake
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Like most French pastries, the components are simple, but the flavor and texture are complex. Sometimes the most basic ingredients produce the most delicious desserts.
Ingredients
  • 6 egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • ¼ cup double Dutch dark cocoa powder
  • 13 oz bittersweet or semisweet chocolate chips or chocolate, finely cut
  • 6 tbsp. (3 oz) butter, softened
  • ½ cup sugar
  • 6 egg yolks
  • ¼ cup strong black coffee or espresso
  • ¼ cup Kahlua
  • 2 cups heavy cream

Instructions
  1. Preheat oven to 200 degrees F
  2. Beat egg whites and tartar in standmixer with whisk attachment. Add sugar, a tablespoon at a time while beating until stiff peaks form. Add vanilla.
  3. Sift together powdered sugar, cocoa powder and salt in a small bowl.
  4. Fold sugar mixture into egg whites.
  5. Trace two circles onto parchment paper using an 8inch round pan. Pipe the meringue onto the parchment paper using the circles as a guide. Pipe the remaining batter into sticks onto any left over space on the parchment paper.
  6. Bake for about 1½ hours. Keep a close eye on the meringues to prevent burning.
  7. For the chocolate mousse, melt the chocolate in a large glass bowl in the microwave in 30 second increments until you are able to stir it smooth. Add the butter gradually into the melted chocolate until it is combined completely. Set aside to cool.
  8. Whisk the egg yolks in bowl of your standmixer until they have doubled in size. Slowly add sugar and whisk on high for 2 more minutes. Add the coffee and kahlua to the egg mixture and place mixing bowl over a pot of simmering water. Whisk constantly until mixture becomes very thick. Remove from heat and continue to whip with standmixer until mixture has cooled.
  9. Add cooled egg mixture (sabayon) to chocolate mixture.
  10. Wash standmixer bowl and whisk and set in freezer for a couple of minutes. Whip the cream until it stiff peaks have formed.
  11. Fold whipped cream into chocolate mixture. Refrigerate for at least an hour before frosting cake.
  12. Frost the meringue layer cake with the decadent chocolate mousse and decorate with meringue pieces or fresh raspberries. Refrigerate for 2 hours before serving

Concorde Cake | Au Bon Gouter

Concorde Cake | Au Bon Gouter

Concorde Cake | Au Bon Gouter

 

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