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

Name: Concorde cake: chocolate mousse and meringue cake, to fulfill my curiosity!
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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

Other

Very Easy

45 min

735 Kcal

Preparation

Preparation20 min

Cook time25 min

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.