Recipe
Concorde Cake Recipe
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Ahmed1 / All my dishes 1 year, 7 months ago
A Parisian pastry chef is said to have invented this cake in the early 1970s. This cake was created in celebration of The French plane called The Concorde. It is chocolate from the inside to the outside. There is the satisfying crunch of the chocolat... More
Prep:30m Cook:120m Servings:10
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 Ahmed1 |
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make meringue 1
2
3
4
5
draw circle
make round
make short logs
make mousse 1
2
stir yolks
combined
egg whites
fold
combined
spread over disck
break short logs
decorate mousse
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Fans
- 135 gram (4.5 oz) icing sugar
- 6 tbsp cocoa powder
- 5 Egg whites
- 150 gram (5 0z) caster sugar
- Few drops vanilla essence
- 100 gram (3.5 oz) plain chocolate, cut into small pieces
- 60 gram (2 oz) butter
- 60 gram (2 oz) sugar
- 2 Egg yolks
- 4 egg whites
Directions
- Preheat oven to 225F,110C and butter two large baking trays, cover with baking parchment and draw a 23 cm round on one of them.
- Meringue base:
- Sift together the icing sugar and the cocoa powder. Beat the egg whites with a whisk or electric mixer until soft peaks form. Gradually beat in the caster sugar and then continue beating until stiff peaks form and the meringue is glossy and smooth. Fold in the icing sugar, cocoa and vanilla with a metal spoon.
- Fit a piping bag with the large plain tube and fill with the meringue. Pipe the meringue over the prepared round on the baking tray, starting in the centre and working outwards in a spiral.
- Fit another piping bag with the Medium plain tube and fill with the remaining meringue. Pipe long thin scrips on the second baking sheet, leaving about 2.5 cm (1 inch) in between each. Bake for at least 2 hours, until the meringue is crisp and thoroughly dry. Cool and carefully peel off the paper.
- Chocolate mousse:
- Bring 5-7.5 cm (2-3 inches) of water to simmering point in a saucepan. Combine the chocolate, butter and 45 ml (3 tbsp) of the sugar in a heatproof bowl and set it over the simmering water Leave to stand, without stirring, until the chocolate has completely melted.
- Remove from the heat and stir in the egg yolks with a spoon. Beat the egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat in the remaining sugar and continue beating until stiff peaks form and the meringue is glossy and smooth. Whisk about one-third of the egg whites into the chocolate mixture. Gently fold this into the remaining egg whites with a metal spoon.
- Assembling:
- Spread the moussse over the meringue round with a spatula . Carefully cut the meringue strips into 2.5 cm (1 inch) lengths with a serrated knife and use them to decorate the top and sides of the cake. Sift icing sugar over the top. Cover and refrigerate for 2 hours before serving.
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chefmeow 1 year, 7 months ago said:
What a beautiful picture and a decadent sounding cake. Great post. You ahve my 5.
clbacon 1 year, 7 months ago said:
Wow!
greekgirrrl 1 year, 7 months ago said:
Oh my goodness..that truly is a work of scrumptious art!!! Bravo, Ahmed, bravo!!!
krumkake 1 year, 7 months ago said:
What a creation! The "logs" are an absolutely fantastic idea - crunch AND decoration... perfect. Love this, Ahmed - great "photo history"!
pink 1 year, 7 months ago said:
*wink*
peetabear 1 year, 7 months ago said:
Another winner my friend... the chocolate logs are a innovative addition...that's what always sets your dessert apart from all the others....your great dessert plus your creativity
annieamie 1 year, 7 months ago said:
Hi Ahmed! In Los Angeles, we have a famous bakery that makes this cake. They call it a "Windmill" cake. I've always wanted to make one. Now I can with your recipe which I am grateful to read about today. It all looks delicious. Thank you again for another fabulous recipe!
ambauer 1 year, 7 months ago said:
Very nice. Quite involved! Beautiful again Ahmed.
jett2whit 1 year, 7 months ago said:
Wow! This looks fantastic!
tippystclair 1 year, 7 months ago said:
Excellent!
magali777 1 year, 7 months ago said:
Not only this cake is beautiful, it requieres great skills, congrats, Ahmed, great effort, great succes, got 5 of my fives!
Magali
magali777 1 year, 7 months ago said:
I´m curious about the surface where you put the cake for the picture, it has bubbles?, intresting too.
michellem 1 year, 7 months ago said:
I love this cake..You are definitely the CAKE KING!! Thank you for sharing. I am curious about the surface too..is that chocolate?
You rock, Michelle
iffyo 1 year, 7 months ago said:
This is a true stunner,you seem to have,made a mind,to make everybody swoon, here!:D lol!
very beautiful,I tagged it too!
mumtazcatering 1 year, 7 months ago said:
Wow!! Ahmed you go guy..........you a * STAR * in a million......another awesome recipe......when you become famous,with your own baking channel dont forget us .....:}you will get there,my friend have faith,i do
have a great baking day!!!
Mumtaz
chriesi 1 year, 7 months ago said:
Oh wow that is more than amazing! WoW!
pat2me 1 year, 7 months ago said:
I second everything everyone else wrote!
You should not only have your own bakery, but your own line of books and a show all of us could watch and learn from.......you are a truly talented individual! I am so happy you are part of this site and so generous with your recipes.
vivian 1 year, 7 months ago said:
OMG! This is delectable!
Its getting tighter.......:-)
trigger 1 year, 7 months ago said:
Yes ! This cake is exactly what I wanted to make for a special birthday how could anyone fail with all of those wonderful step by step photos.
Michael
liezel 1 year, 7 months ago said:
This is a wonderful and unique post! (like always) Great for a special occation. Thanks Ahmed
lunasea 1 year, 7 months ago said:
Wow - how gorgeous! I love it. Thank you so much....
leebear 7 months, 2 weeks ago said:
ANOTHER MASTERPIECE!!!!!I ADMIRE YOUR PASSION FOR PASTRIES!IT SHOWS IN EVERY RECIPE!!!KEEP THEM COMING!!!!!
BIG HIGH FIVE!!!!!!
CAROL