Petitchef

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

Other
4 servings
20 min
25 min
Very Easy
735 Kcal

Ingredients

Number of serving: 4
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

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.

Nutritional informations:

for 1 serving / for 100 g

Nutrition:

Nutritional information for 1 serving (208g)
Calories: 735Kcal
  • Carbo: 93g
  • Total fat: 34g
  • Saturated fat: 18.6g
  • Proteins: 12.3g
  • Fibers: 3.8g
  • Sugar: 86.6g
  • ProPoints: 20
  • SmartPoints: 37
gluten freegluten free

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