 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
|
A Parisian pastry chef is said to have invented this cake in the early 1970s. This cake was created in celebration of The French plane called The Concorde. It is chocolate from the inside to the outside. There is the satisfying crunch of the chocolate meringue disk and creamy layers of chocolate mousse. Ingredients:
135 gram (4.5 oz) icing sugar |
6 tbsp cocoa powder |
5 egg whites |
150 gram (5 0z) caster sugar |
few drops vanilla essence |
100 gram (3.5 oz) plain chocolate, cut into small pieces |
60 gram (2 oz) butter |
60 gram (2 oz) sugar |
2 egg yolks |
4 egg whites |
Directions:
1. Preheat oven to 225F,110C and butter two large baking trays, cover with baking parchment and draw a 23 cm round on one of them.
2. Meringue base:
3. Sift together the icing sugar and the cocoa powder. Beat the egg whites with a whisk or electric mixer until soft peaks form. Gradually beat in the caster sugar and then continue beating until stiff peaks form and the meringue is glossy and smooth. Fold in the icing sugar, cocoa and vanilla with a metal spoon.
4. Fit a piping bag with the large plain tube and fill with the meringue. Pipe the meringue over the prepared round on the baking tray, starting in the centre and working outwards in a spiral.
5. Fit another piping bag with the Medium plain tube and fill with the remaining meringue. Pipe long thin scrips on the second baking sheet, leaving about 2.5 cm (1 inch) in between each. Bake for at least 2 hours, until the meringue is crisp and thoroughly dry. Cool and carefully peel off the paper.
6. Chocolate mousse:
7. Bring 5-7.5 cm (2-3 inches) of water to simmering point in a saucepan. Combine the chocolate, butter and 45 ml (3 tbsp) of the sugar in a heatproof bowl and set it over the simmering water Leave to stand, without stirring, until the chocolate has completely melted.
8. Remove from the heat and stir in the egg yolks with a spoon. Beat the egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat in the remaining sugar and continue beating until stiff peaks form and the meringue is glossy and smooth. Whisk about one-third of the egg whites into the chocolate mixture. Gently fold this into the remaining egg whites with a metal spoon.
9. Assembling:
10. Spread the moussse over the meringue round with a spatula . Carefully cut the meringue strips into 2.5 cm (1 inch) lengths with a serrated knife and use them to decorate the top and sides of the cake. Sift icing sugar over the top. Cover and refrigerate for 2 hours before serving.
|
|