• Concorde Cake (Petrina Tinslay)Source: Petrina Tinslay

This heavenly chocolate mousse is the main element of the food dept's hazelnut concorde cake, but you'll soon find yourself making it just so you can eat it on its own.






Skill level

Average: 2.8 (2 votes)


  • 250 g 70% cocoa chocolate
  • 125 g unsalted butter, at room temperature, diced
  • 4 egg yolks
  • 6 eggs whites, at room temperature
  • pinch of salt
  • 1 tsp cream of tartar
  • ¼ cup caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the chocolate mousse, place the chocolate in a bowl over simmering water and gently stir until melted. Remove the bowl from the heat and gently mix the butter through the chocolate a few pieces at a time until it is incorporated.

Add the egg yolks one at a time and mix well.

Place the egg whites, salt and cream of tartar in the bowl of an electric mixer and beat until soft peaks form. Gradually add the caster sugar and beat until stiff peaks form and sugar has dissolved.

Using a spatula, gently fold the meringue through the chocolate mixture a ⅓ at a time. Use as required.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.