DESSERT - Concorde

By Aemelia

Ingredients

• Chocolate meringue:
• 120 g Egg whites
• 120 g Icing sugar
• 30 g Cocoa powder
• 120 g Granulated sugar
• Chocolate mousse:
• 125 g Dark chocolate (70%)
• 75 g Unsalted butter (soft)
• 2 Egg yolks
• 40 g Icing sugar
• 90 g Egg whites
• 10 g Granulated sugar
• Icing sugar for sprinkle over the top of the Concordes

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Preheat the oven to 120 °C
Line the baking sheets with baking paper or silicone baking mat.
Sift the cocoa powder with the icing sugar, set aside.
Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Sift the icing sugar and cocoa into the meringue, fold lightly until fully combined.
Put the batter into the piping bag fitted with 1.2 cm piping nozzle.
Pipe the meringue into 15 disks (7cm in diameter), then pipe the rest of the meringue into long strips.
Bake for 2 hours, or until the meringue dry, turn off the oven and rest the meringue in the oven for 1 hour.
After taking off the meringue out of the oven, let cool completely before proceed the next step. (Note from dailydelicious: you can bake the meringue and keep it in the airtight container for 2-3 days at room temperature)
When ready to assemble the Concordes, cut the meringue strips into small pieces.


Making the chocolate mousse:
Melt the chocolate by putting the chocolate in the bowl and place the bowl over warm water (without letting the bottom of the bowl touch the water), stir until melt.
Put the soft butter into the melted chocolate, stir to combine.
Pour the egg yolks (one at a time) into the chocolate mixture, stir to combine after each addition. Sift the icing sugar into the chocolate mixture, stir to combine.
Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Fold the meringue into the chocolate mixture, 1/3 of the meringue at a time, fold lightly until combined.


Assemble:
You can use the piping bag or just spread the chocolate mousse over 1 disk of the meringue, place one meringue on and spread the mousse again, then top with another disk of the meringue.
Spread the mousse over the top and side of the concorde, decorate with the meringue strips. Sprinkle the icing sugar over the cake. Refrigerate until ready to serve.