Concorde cake: chocolate mousse and meringue cake, to fulfill my curiosity!

Ingredients

• 120 g Egg whites
• 120 g Icing sugar
• 30 g Cocoa powder
• 120 g Granulated sugar
• 125 g Dark chocolate
• 75 g Unsalted butter
• 2 Egg yolks
• 40 g Icing sugar
• 90 g Egg whites
• 10 g Granulated sugar

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Preparation

• 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, 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.
• Melt the chocolate by putting the chocolate in the bowl and place the bowl over warm water, stir until melt.
  
• Put the soft butter into the melted chocolate, stir to combine. Pour the egg yolks 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.

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