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- Cuisine: French
- Serves 8
Today French chef, Gabriel Gaté presents the final show of Taste Le Tour 2008 from Paris. He talks about the gourmet food available around the Champs-Elysées. French pâtissier, Pierrick Boyer, prepares a delicious chocolate meringue cake with chocolate mousse, called Concorde.
Ingredients
5 egg whites
120 g caster sugar
40 g Dutch cocoa mixed with 150 g icing sugar
200 g dark cooking chocolate, broken into small pieces
200 g unsalted butter, cut into pieces
4 extra egg whites
100 g extra caster sugar
Extra icing sugar for dusting
Extra cocoa powder for dusting
Chocolate curls for decoration, optional
Preparation
Place egg whites in the bowl of an electric mixer and beat with a whisk until almost stiff peaks form. Bit by bit add 120 g caster sugar until well incorporated. Turn off the mixer.
Gently fold in cocoa and icing sugar mixture. Transfer preparation to a piping bag fitted with a round 1 cm nozzle and pipe two disks about 18 cm in diameter onto a tray lined with baking paper. Also pipe 4 or 5 long, thin sticks of meringue.
Bake meringue in the oven for about 1 hour at 90°C. After that time, turn oven off and leave meringue in the oven for an extra 30 minutes.
Place chocolate in a bowl with the butter and place over a bath of warm water. Stir chocolate and butter until smooth and well mixed. Remove bowl from over the bath of water.
Beat the 4 egg whites into stiff peaks, then slowly add the 100 g caster sugar until well incorporated.
Fold a little of the beaten egg whites into the melted chocolate, then fold in remaining egg whites until just mixed. Spoon chocolate mousse into a piping bag.
Place a chocolate meringue disk in a cake ring 18 cm by about 8 cm, trimming the edges of the meringue if necessary. Pipe a 5 cm layer of chocolate mousse on top of the meringue, then place remaining meringue disk on top.
Spread a thin layer of chocolate mousse on top and place in the freezer to set for about 20 minutes.
Remove from refrigerator, place cake on a cake base and carefully lift the cake ring.
Break the thin meringue sticks into 3 or 4 pieces and cover the sides and top of the cake with them. Take your time. The effect is stunning. Dust with a little icing sugar and cocoa powder.
For Taste Le Tour Pierrick decorates his gâteau with chocolate curls and a chocolate stick with a bit of gold leaf. Bon appétit!
If you enjoyed this Chocolate Concorde cake recipe then browse more French recipes, dessert recipes, cake recipes, chocolate recipes, baking recipes and our most popular hainanese chicken rice recipe.
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