Concorde
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place an oven rack on the middle shelf of the oven and the second rack on the top shelf
2
Preheat the oven to 200 degrees F
3
Line 2 baking sheets with parchment paper
4
On the first baking sheet, trace two 8-inch circles on the parchment paper, using the bottom or an 8-inch cake pan as a template
5
Trace a third circle on the second baking sheet
6
Turn the parchment paper over on the baking sheets so that you can see the outline but the meringue won't come in contact with the markings when you pipe it onto the parchment
7
To make the meringue: In a large bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy
8
Increase the mixer speed to medium high and continue beating until soft peaks form
9
Continue beating, adding the superfine sugar 1 tablespoon at a time, until stiff, glossy peaks form
10
Beat in the vanilla
11
Sift the confectioners' sugar, cocoa powder, and salt together
12
Using a rubber spatula, carefully fold the cocoa mixture into the meringue just until no streaks of cocoa remain
13
Do not fold the cocoa mixture in any more than is necessary, as overmixing will deflate the meringue
14
You want the mixture to hold stiff peaks, which ensures that the meringue disks will hold their shape
15
Fit a 16- or 18-inch piping bag with a 3/8-inch (No
16
5) plain tip
17
Fill the bag with the meringue
18
Starting from the center of each circle, squeeze out the meringue in a spiral
19
Pipe the remaining meringue into long strips on the baking sheet with 1 meringue circle
20
Bake the meringues for 2 hours, or until crisp
21
If the oven seems too hot, or the meringues are beginning to color, reduce the oven temperature to 175 degrees F and prop the oven door open slightly with the handle of a wooden spoon
22
Turn the oven off and let the meringues cool in the oven for 1 hour
23
Cut the meringue strips into 1/4- to 1/2-inch pieces
24
To make the chocolate mousse: Place the chopped chocolate in a medium bowl
25
In a small saucepan, combine 3/4 cup of the cream with the coffee mixture
26
Heat over medium heat until bubbles start to form around the edges of the pan and the cream is just about to boil
27
Immediately pour the hot cream over the chocolate and let sit for about 30 seconds to soften the chocolate
28
Stir until smooth
29
Let the chocolate mixture cool until it is at room temperature but still malleable
30
In a large bowl, beat the remaining 1 1/4 cups cream until soft peaks form
31
Using a rubber spatula, fold the whipped cream into the chocolate mixture until thoroughly blended
32
To assemble: Place 1 meringue circle on a serving plate
33
With a small palette knife or offset spatula, spread one third of the mousse over the surface of the meringue
34
Cover with a second circle of meringue and spread with another one third of the mousse
35
Place the final meringue disk on top of the cake
36
Frost the top and the sides of the cake with the remaining mousse
37
Press the broken meringue sticks into the top and sides of the cake
38
Dust the entire cake with confectioners' sugar and cocoa powder
39
Refrigerate for at least 1 hour or up to 1 day before serving
40
The meringue will soften slightly the longer it sits in the refrigerator, but remains just as delicious