Created the same year the Concorde took flight, this torte is a combination of crisp, chewy, chocolate meringue layers sandwiched with chocolate mousse. An ultimate showstopper and a feast for your taste buds!
Ingredients for 8 to 10:
- For the chocolate meringue:
- 190g egg whites
- 190g castor sugar
- 190g
- 40g
- For the chocolate mousse:
- 510g whipping cream with 35% fat content (340 + 170)
- 280g
- For the dark chocolate shavings:
- 300g
- 3g
- For the finish:
Gaston Lenôtre created this dessert as a tribute to the legendary Concorde aircraft in the 70s, back when he was designing menus for Air France passengers. Concorde Cake is a combination of layers of chocolate meringue and chocolate mousse, which together create a delightfully decadent dessert!
Classic Cakes VEGANIZED! The Concorde Cake
What is a Concorde cake?
The Concorde is traditionally a cake made of chocolate meringue discs layered with chocolate mousse, created by one of the godfathers of modern French pastry, Gaston Lenôtre.
What kind of chocolate do you use for Concorde cake?
Dark chocolate: to make this chocolate cake, use high-quality dark chocolate such as Scharffen Berger dark chocolate or Valrhona dark chocolate. The authentic recipe for Concorde cake calls for Valrhona dark chocolate Caraibe. To make the chocolate meringue, preheat the oven to 240 F/115 C.
How do you make a Concorde cake?
The authentic recipe for Concorde cake calls for Valrhona dark chocolate Caraibe. To make the chocolate meringue, preheat the oven to 240 F/115 C. Using a flour sifter, sift icing (powdered) sugar and cocoa powder, and set aside. Place egg whites in a stand mixer recipient and beat until stiff.
Why did Gaston Lenôtre create Concorde cake?
Thank you! Gaston Lenôtre created this dessert as a tribute to the legendary Concorde aircraft in the 70’s, back when he was designing menus for Air France passengers. Concorde Cake is a combination of layers of chocolate meringue and chocolate mousse, which together create a delightfully decadent dessert!