Concorde Chocolate and Meringue Mousse Cake #CakeSliceBakers

This decadent, delicious dessert is time consuming to make but oh sooooo worth it.  With layers of chocolate Meringue and Chocolate Mousse topped with shaved dark chocolate, you will feel like you are in Chocolate Heaven.

It's time for the Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Gâteau: The Surprising Simplicity of French Cakes - and our choices for April 2023 were ~

Rich Vanilla Génoise

• All That's Left Are The Crumbs

Concorde Chocolate Meringue and Mousse Cake

• My Recipe Reviews
• A Day in the Life on the Farm
• Karen's Kitchen Stories

Pine Nut Weekend Cake

• A Little Bit of All Right
• Amandie Bakes

This cake was one of the offerings on my Easter Dessert Buffet this year.  I am so glad that I chose to make it.  Not only was it scrumptious and gorgeous but it was made and in the refrigerator waiting to be served on Saturday morning, leaving me the rest of Saturday and Sunday morning to finish prepping for our holiday dinner.

This make ahead cake is so simple to put together and the hands on time is very minimal.  It is so impressive and would make a wonderful addition to your Mother's Day Brunch should you be lucky enough to still have your Mom here on Earth.  

Desserts, cakes, meringues, mousse, chocolate, make ahead

Desserts, Cake

French

Yield: 12 servings

Author: Wendy Klik

Chocolate Meringue and Mousse Cake

This decadent, delicious dessert is time consuming to make but oh sooooo worth it. With layers of chocolate Meringue and Chocolate Mousse topped with shaved dark chocolate, you will feel like you are in Chocolate Heaven.

Prep time: 45 MinCook time: 3 H & 30 MInactive time: 12 HourTotal time: 16 H & 15 M

Ingredients

Chocolate Meringue

• 6 egg whites, room temperature
• 1/4 t. cream of tartar
• pinch of salt
• 1 c. sugar
• 1/2 c. almond flour
• 1/4 c. baking cocoa

Chocolate Mousse and Topping

• 2 1/4 c. heavy cream
• 1 c. semi sweet chocolate chips
• 1 dark chocolate bar (63-66 % cacao)

Instructions

Chocolate Meringue

1. Line 2 baking sheets (18x13) with parchment. Draw three 8" circles on the parchment, 2 on one sheet, 1 on the other, leaving 3" between the two on one sheet. Flip parchment over so side with writing is face down on the baking sheets.
2. Liberally butter the insides of the circles. Set aside.
3. In large bowl of stand mixer, fitted with the whisk attachment, combine the egg whites, cream of tartar and salt, beating at medium speed for a couple of minutes, until fine bubbles form.
4. Increase speed to med high and continue to whip until soft peaks form. Once you have soft peaks, with the mixer still running, gradually add the sugar and beat until the mixture is shiny and stiff.
5. Whisk together the almond flour and cocoa powder. Sift half of this mixture over the stiffened egg whites. Use a rubber spatula to fold the ingredients together and then repeat with the second half of the flour mixture.
6. Place a third of the meringue into the center of each circle and use an off-set spatula to spread to fill the circle evenly.
7. Bake in the top third and bottom third of a preheated 225* oven for 3 1/2 hours, until set. Turn off the oven and leave the meringues inside for at least 6 more hours.

Chocolate Mousse and Assembly

1. Bring 3/4 c. of the cream to a boil. Immediately pour over the chocolate chips and whisk until smooth. Set aside to cool for 10 minutes.
2. In large bowl of stand mixer, fitted with the whisk attachment, whip the remaining 1 1/2 c. of the heavy cream until soft peaks are formed.
3. Stir a third of the whipped cream into the chocolate and then fold the chocolate into the whipped cream.
4. Place one of the meringues onto a serving platter and top with 1/3 of the mousse, place a second meringue on top and add another third of the mousse and then finish with the final meringue and remaining mousse.
5. Use a mandolin or vegetable peeler to shave the chocolate bar. Sprinkle the shavings over the top of the cake and then tent with foil and place in the refrigerator for at least 6 hours and up to two days.
6. Remove from refrigerator 30 minutes prior to serving.

Notes

Adapted from Gateau Cookbook

Nutrition Facts

Calories

384.43

Fat (grams)

28.07 g

Sat. Fat (grams)

14.61 g

Carbs (grams)

30.08 g

Fiber (grams)

3.15 g

Net carbs

26.92 g

Sugar (grams)

24.48 g

Protein (grams)

6.45 g

Sodium (milligrams)

42.73 mg

Cholesterol (grams)

51.4 mg

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