Concorde Cake (Gateau Concorde)

Quick summary: A Concorde cake (gateau Concorde) is a French chocolate meringue cake made of three cocoa meringue disks layered with chocolate mousse, covered in more mousse and meringue sticks, and topped with dark chocolate shavings. It is naturally gluten-free and best chilled at least 6 hours before serving.

What is Concorde cake?

The Concorde cake (gâteau Concorde) is a French chocolate meringue cake made of three crisp cocoa meringue disks layered with chocolate mousse. The whole cake is then covered in more mousse and short meringue sticks, with dark chocolate shavings on top.

It was created by French pastry chef Gaston Lenôtre in the early 1970s, named after the Concorde aircraft while he ran Air France's catering service. Since then, many chefs have recreated it: Israeli chef Gadi Peleg of Breads Bakery in Manhattan simplified the decoration by covering the cake entirely in meringue sticks, which is a good option if you are not comfortable tempering chocolate.

This recipe is adapted from Madam Mercotte, who presented it as a technical challenge on Le Meilleur Pâtissier. I kept the classic finish of dark chocolate shavings on top, which is the trickiest part of the cake.

How to decorate Concorde cake

The classic Concorde cake is finished with tempered dark chocolate shavings arranged in a swirl on top, plus short meringue sticks around the sides. You have a few ways to decorate it:

• Tempered chocolate shavings: temper dark chocolate using the water bath method, spread it thin on a cold surface, then scrape it into shavings with a triangle or knife. A cooking thermometer makes this reliable even on your first try.
• Quick shavings: if you would rather skip tempering, shave a chocolate bar with a knife or vegetable peeler, using the same trick as the Merveilleux meringue cake.
• Meringue sticks only: pipe smaller sticks with an Ateco plain tip 806 (instead of the 809 used below) and cover the whole cake with them, poking up in different directions for a simpler, chocolate-free finish.

Why you'll love this recipe

1. Perfect for celebrations: serve this chocolate meringue cake for Christmas, a birthday, Easter, or any special gathering.
2. A chocoholic's dream: crisp cocoa meringue and rich chocolate mousse satisfy any sweet tooth.
3. Make-ahead friendly: prepare the meringue disks, sticks, and chocolate shavings in advance to save time on assembly day.
4. Naturally gluten-free: the cake contains no flour, so it works for a gluten-free crowd.
5. Forgiving to decorate: cover it entirely with meringue sticks instead of tempered chocolate shavings if you prefer.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: The recipe calls for large egg whites. Separate the yolks from the whites while the eggs are chilled, using an egg separator.

• Sugar: Use caster sugar or superfine baker's sugar for the best results. You can make superfine sugar yourself by processing granulated sugar in a food processor for a few seconds.

• Icing sugar: Make it yourself in a coffee grinder, or use store-bought powdered sugar.

• Cocoa powder: Use unsweetened cocoa powder.

• Whipping cream: Use whipping cream with at least 35% milk fat.

• Dark chocolate: Use high-quality dark chocolate such as Scharffen Berger or Valrhona. The authentic recipe calls for Valrhona Caraibe dark chocolate.

Equipment

• Stand mixer to whip the egg whites into a stiff meringue
• Flour sifter to sift the icing sugar and cocoa powder
• Rubber spatula to fold the dry mix into the meringue and spread the mousse
• Pastry bag fitted with an Ateco plain pastry tip 809 to pipe the meringue disks and sticks
• Parchment paper to draw and pipe the disks on
• Cake board or serving plate to assemble the cake on
• Egg separator and a food processor are handy for prepping eggs and superfine sugar

How to make Concorde cake

Step 1. To make the chocolate meringue, preheat the oven to 240°F (115°C).

Step 2. Using a flour sifter, sift icing (powdered) sugar and cocoa powder, and set aside.

Step 3. Place egg whites in a stand mixer bowl and beat until stiff. Gradually add granulated (caster) sugar, whisking until glossy (photo 1).

Step 4. Add the dry mixture of icing sugar with cocoa powder and gently mix with a rubber spatula (photo 2).

Step 5. Prepare two sheets of parchment paper and draw three disks, 6 ½ inches (17 cm) in diameter. Flip the paper sheets so the drawn circles face down.

Step 6. Transfer the chocolate meringue to a pastry bag with Ateco plain pastry tip 809 and pipe three meringue disks in a spiral within the pencil marks (photo 3).

Step 7. Also, push a few rows of long meringue sticks around the disks, using the same pastry tip.

Step 8. Dip a knife in melted butter and cut the meringue "sausages" into segments almost 1 inch (2 cm) long (photo 4).

Step 9. Bake for 1 hour. Remove from the oven and let the meringue cool down. Break the meringue sticks (photo 5).

Step 10. To make the chocolate mousse, melt dark chocolate in a bain-marie (water bath) or in the microwave (mix every 30 seconds).

Step 11. Bring ⅔ cup + 1 tablespoon (170 g) whipping cream to a boil, then pour it over the chocolate in three additions, mixing well with a spatula (photo 6). Keep the mixture at 113°F (45°C) (maximum).

Step 12. In a separate bowl, whisk 1 ½ cups (340 g) whipping cream until softly whipped.

Step 13. Add whipped cream to the chocolate preparation (photo 7), mix, and use immediately. Do not refrigerate!

Step 14. To make dark chocolate shavings, temper chocolate. Pour the tempered chocolate onto a worktop (preferably marble or granite) and spread it to a thickness of 1/10-inch (2 mm).

Step 15. When the chocolate is just starting to crystallize, push it quickly with a triangle, a chocolate spatula, or a large knife.

Step 16. Repeat the operation several times to obtain chocolate shavings, ideally about 1 ½ inches (4 cm) long. Let it completely crystallize before you use it (photo 8).

Step 17. To assemble the Concorde cake, place the first meringue disk on a serving plate or cake board, flat side down.

Step 18. Cover it evenly with 6.4 oz (180 g) chocolate mousse (photo 9). Place the second meringue disk, smooth side up this time.

Step 19. Spread 6.4 oz. (180 g) mousse again. Cover the last disk with the flat side up (photo 10).

Step 20. Cover the top and sides with the remaining chocolate mousse, then smooth it with a spatula.

Step 21. Decorate the cake's sides horizontally, placing the meringue sticks on two levels (photo 11).

Step 22. Decorate the top of the cake with chocolate shavings (photo 12). Sprinkle with the icing (powdered) sugar. Refrigerate the cake for at least 6 hours, preferably overnight.

Expert tips

1. Read on for the main tips for the perfect meringue.
2. Read how to temper dark chocolate.
3. Refrigerate the assembled cake for at least 6 hours or overnight before slicing.
4. Cut with a long knife warmed in hot water and wiped dry, cleaning the blade between slices to prevent the meringue from cracking.
5. Serve straight from the fridge, as the mousse softens quickly at room temperature.
6. Make-ahead tip: make meringue disks in advance and store them for up to 15 days in a dry, well-packed place. You can also make chocolate shavings ahead of time and keep them in a cold, dry place.

Storing & freezing

Keep the finished Concorde cake for up to 48 hours in the fridge. Freezing is not recommended.

Recipe FAQ

Can you make Concorde cake ahead of time?
Yes. You can make the meringue disks, meringue sticks, and chocolate shavings up to 15 days in advance and keep them in a dry place. Assemble the cake, then chill it at least 6 hours or overnight before serving.

How do you store Concorde cake?
Keep the assembled cake covered in the fridge for up to 2 days. The meringue stays crispest near the assembly and softens slightly as it sits against the mousse.

Can you freeze this chocolate meringue cake?
Freezing is not recommended. The meringue loses its crisp texture, and the mousse changes once thawed, so the cake is best made fresh and served within 2 days.

How do you slice a Concorde cake cleanly?
Use a long knife warmed in hot water and wiped dry. Cut with a gentle sawing motion, then clean and warm the blade again between slices to prevent the meringue from shattering.

Is Concorde cake gluten-free?
Yes. The cake is made with cocoa meringue, chocolate mousse, and chocolate shavings, with no flour, making it naturally gluten-free.

Why is it called Concorde cake?
Gaston Lenôtre named it after the Concorde aircraft when he created it in the early 1970s while running Air France's catering service.

How many calories are in Concorde cake?
One slice has about 570 calories, based on 10 servings. The exact amount depends on the chocolate and cream you use.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.mercotte.fr/. It was originally published on October 08, 2018. The recipe has been revised to include improved content and photos.