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Chocolate Concorde (Gateau Concorde)

Concord cake (gâteau Concorde) on a marble board with dessert plates in the background.
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5 from 11 reviews

This Concorde cake (gâteau Concorde) is a French chocolate meringue cake made with crisp cocoa meringue layers, chocolate mousse, and dark chocolate shavings on top. It is naturally gluten-free and a favorite for chocolate lovers.

Ingredients

Scale

For the chocolate meringue:

  • 2/3 cup + 1 1/2 tablespoons (190 g) egg whites (see note #1)
  • 2/3 cup + 8 1/2 teaspoons (190 g) granulated sugar 
  • 1 1/2 cups + 1 teaspoon (190 g) icing (powdered) sugar
  • 1/3 cup (40 g) cocoa powder

For the chocolate mousse:

  • 2/3 cup + 1 tablespoon (170 g) whipping cream
  • 1 1/2 cups (345 g) whipping cream
  • 9.9 oz. (280 g) dark chocolate 

For dark chocolate shavings:

  • 7 oz. (200 g) dark chocolate

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Instructions

  1. To make the chocolate meringue, preheat the oven to 240°F (115°C).
  2. Using a flour sifter, sift icing (powdered) sugar and cocoa powder, and set aside. Place egg whites in a stand mixer bowl and beat until stiff. Gradually add granulated (caster) sugar, whisking until glossy. Add the dry mixture of icing sugar with cocoa powder and gently mix with a rubber spatula.
  3. Prepare two parchment paper sheets and draw three disks with a diameter of 6 1/2-inch (17 cm). Flip the paper sheets so the drawn circles face down. 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.
  4. Also, push a few rows of long meringue sticks around the disks, using the same pastry tip. Dip a knife in melted butter and cut the meringue "sausages" into segments 25/32-inch (almost 1 inch) / 2 cm long. Bake for 1 hour. Remove from the oven and let the meringue cool down. Break the meringue sticks.
  5. To make the chocolate mousse, melt dark chocolate in a bain-marie (water bath) or in the microwave (mix every 30 seconds). Bring 2/3 cup + 1 tablespoon (170 g) whipping cream to a boil, then pour it into the chocolate 3 times, mixing well with a spatula. Keep the mixture at 113°F (45°C) (maximum).
  6. In a separate bowl, whisk 1 1/2 cups (340 g) whipping cream until softly whipped. Add whipped cream to the chocolate preparation, mix, and use immediately. Do not refrigerate!
  7. To make dark chocolate shavings, temper chocolate. Pour the tempered chocolate onto a worktop surface (preferably marble or granite) and spread it to a thickness of 1/10-inch/2 mm. When the chocolate is just starting to crystallize, push it quickly with a triangle, a chocolate spatula, or a large knife. Repeat the operation several times to obtain chocolate shavings, ideally about 1 1/2 inches/4 cm long. Let it crystallize completely before using it.
  8. To assemble the Concorde cake, place the first meringue disk on a serving plate or cake board, flat side down. Cover it evenly with 6.4 oz (180 g) chocolate mousse. Place the second meringue disk smooth side up. Spread 6.4 oz (180 g) mousse again. Cover with the last disk, with the flat side up. Cover the top and sides with the remaining chocolate mousse, then smooth it with a spatula.
  9. Decorate the sides of the cake horizontally, placing the meringue sticks on two levels. Decorate the top of the cake with chocolate shavings. Sprinkle with the icing (powdered) sugar. Refrigerate the cake for at least 6 hours, preferably overnight.

Notes

  1. 190 g egg whites, approximately equal to 5 raw fresh egg whites from extra-large-size chicken eggs.
  2. Read how to temper dark chocolate.
  3. Make-ahead tip: make meringue disks in advance and store them for 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.
  4. Keep the finished Concorde cake for up to 48 hours in the fridge.

Nutrition

Find it online: https://www.bakinglikeachef.com/chocolate-meringue-cake-concorde-lenotre/