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Photo of Chocolate Meringue Mousse Cake (concorde) by Flours Frostings at BetterButter
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Chocolate Meringue Mousse Cake (concorde)

Oct-09-2016
Flours Frostings
30 minutes
Prep Time
90 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Meringue Mousse Cake (concorde) RECIPE

Layers of light cocoa meringue, filled with a rich, velvety dark chocolate mousse. A celebration of different textures and intensities of chocolate.

Recipe Tags

  • Non-veg
  • Medium
  • Baking
  • Dessert

Ingredients Serving: 8

  1. For the meringue :
  2. 3 egg whites
  3. 100 grams or 1/2 cup granulated sugar
  4. 1 tablespoon unsweetened cocoa powder
  5. For the mousse:
  6. 3 egg yolks
  7. 2 tablespoons granulated sugar
  8. 1/2 cup water
  9. 2 tablespoons unsalted butter
  10. 240 grams dark chocolate
  11. 1 1/4 cups heavy or whipping cream, chilled

Instructions

  1. To make the meringue, preheat oven to 120 C. Draw the outlines of 6 inch circles on a sheet of parchment, turn it over and line it on a baking sheet.
  2. Using a whisk or electric beater, beat the egg whites until soft peaks form.
  3. Continue beating while adding the sugar one tablespoon at a time. Beat until stiff peaks form.
  4. Sift in the cocoa and gently fold in.
  5. Using a spatula or a piping bag, spread meringue in a thin layer on the marked 6 inch circles. Using the remaining meringue, pipe long lines of about 1/2 cm thickness on the parchment.
  6. Bake at 120 C for 1 1/2 hours or until meringue is dry. Cool completely and lift the meringue discs off parchment. Remove the piped meringue lines or twigs and break into small pieces.
  7. To make the mousse, chop the chocolate into small pieces.
  8. Melt the chocolate, butter and 1/4 cup of water in a double boiler or microwave until melted and smooth.
  9. In a thick bottomed sauce pan, heat the yolks, sugar and remaining 1/4 cup water while stirring until the mixture thickens. It should hit 160 C on a thermometer or coat the back of a metal spoon.
  10. Whisk the chocolate mixture into the egg yolk mixture. Let cool to room temperature.
  11. Whip the chilled cream to stiff peaks.
  12. Fold the cream into the chocolate-egg yolk mixture in 5-6 additions, folding it in gently.
  13. To assemble, place a disk of meringue on serving plate. Spread about 1/4 - 1/2 cup of mousse on top. Place another disk on top and repeat.
  14. Place the last meringue disk on top and spread mousse on the top and sides of cake.
  15. Place the broken meringue twigs around the cake. Refrigerate until ready to serve!

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