Chocolate concorde cake

Chocolate concorde cake

Gâteau concorde au chocolat

By
From
Taste le Tour
Serves
8

From the Paris region by Pierrick Boyer

This delicate cake was named after the Place de la Concorde in Paris. It is from this well known square that the Tour de France sprints begin every year, to finish on the Champs Elysées.

Ingredients

Quantity Ingredient
9 egg whites
220g caster sugar
40g dutch cocoa, plus extra for dusting
150g icing sugar, plus extra for dusting
200g dark cooking chocolate, broken into small pieces
200g unsalted butter, cut into pieces

Method

  1. Preheat the oven to 90°C. Line a flat baking sheet with baking paper and draw 2 x 18 cm circles on the paper.
  2. Place 5 of the egg whites in the bowl of an electric mixer and whisk to mediumstiff peaks. Gradually whisk in 120 g of the caster sugar until well incorporated.
  3. Mix the cocoa with the icing sugar and gently fold into the meringue mixture. Spoon into a piping bag fitted with a 1 cm round nozzle. Pipe 2 x 18 cm spiral discs onto the prepared baking sheet. Also pipe 4 x 30 cm long, thin ‘sticks’ of meringue. Bake for about 1 hour, then turn off the oven and leave the meringue for a further 30 minutes. Remove from the oven and leave to cool completely.
  4. Place the chocolate and butter in a bowl set over a saucepan of medium-hot water. Stir together until smooth and well mixed. Set the bowl aside.
  5. Meanwhile, whisk the remaining 4 egg whites to stiff peaks, then gradually whisk in the remaining 100 g caster sugar until well incorporated. Fold a little of the mixture into the melted chocolate, then gently fold in remaining egg whites until just mixed. Spoon into a piping bag.
  6. When ready to assemble, place a 18 cm x 8 cm high cake ring on a wire rack. Place one of the chocolate meringue discs inside, trimming the edges to fit, if necessary. Pipe a 5 cm layer of chocolate mousse on top of the meringue, then place the second chocolate meringue disc on top. Spread with a thin layer of chocolate mousse then transfer the cake to the freezer for about 20 minutes to set.
  7. Transfer the cake onto a serving plate and carefully lift away the cake ring. Break the thin meringue sticks into 3–4 cm pieces and stick them all over the sides and top of the cake. Take your time. The effect is stunning. Dust with a little icing sugar and cocoa powder.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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