Concorde Cake

March 18, 2014

Concorde Cake

Concorde Cake

A fluffy chocolate meringue cake layered with ganache and decorated with more chocolate meringue pieces. And lastly, dusted with powedered sugar as a finishing touch. nomnomnom.

Ingredients

Ganache

1lb chocolate

1 pint heavy cream

1. Chop chocolate into tiny pieces and place into a bowl.

2. Boil heavy cream in a pot.

3. Pour hot heavy cream into bowl of chocolate.

4. Wait 30 seconds. And then stir.

5. Either cover and let it set overnight. Or to use it right away, pour onto a baking tray to let it cool, cover, and place it in the fridge. But watch it closely to make sure it doesn't get too cold/thick

Chocolate Meringue

1 cup egg whites

6 oz sugar

5 1/2 oz powdered sugar

1 3/4 oz cocoa powder

1. Make a meringue with egg whites and sugar, mix egg white in a mixer with a whisk attachment. When it starts to get foamy, slowly add the sugar, as if you were a fairy and you were slowly dusting fairy dust into the egg whites. Continue whipping until stiff peaks. But we don't want it too stiff.

2. Sift together powdered sugar and cocoa powder, and with a spatula fold them slowly into the whipped egg whites .

3. Trace three 6-inch cake rings over a parchment paper. Depending on how many layers you want, you can make 4. Leave some space so you can also pipe your lines.

4. Using a 1A tip and a piping bag, pipe swirls in your circle. As your piping keep your tip 3-4 inches above the parchment paper, letting the meringue "fall" into a swirl, slowly. Pipe lines.

5. Bake at 300F for 40 minutes - 1 hour or 200F overnight.

Assembling the cake

1. Carefully remove pieces of your cooled chocolate meringue.

2. Using your cake circles as a guide, trim your meringue circles, using a paring knife to trim from the inside of the circle.

3. Add layers of ganache, on each layer. Add them to the sides.

4. You can cut the long strips of meringue as short as you want. I made my slightly taller than my cake to give it more height. And cut smaller pieces to pile on in the middle. You can make it look uniformed or you could add them on messily with all short pieces. I preferred to do long strips on the side and short cuts in the center.

5. Dust with a light amount of powdered sugar.

6. Cover with a cake holder, leave in the fridge overnight and eat the next day. Best eaten the next day when cake has softened.

Piped chocolate meringue over traced 6 inch cake circles. Piped lines for pieces that will be used as the decoration pieces, and will be later cut.

Swirly, swirly, swirly.

Baked at 300F for 40 minutes to 1 hour, or 200F overnight.

Using a 6 inch cake circle trim your cake layers. Using a paring knife to cut in between the circles.

Layer with ganache.

add ganache to the sides.

Start cut and add your line decoration pieces

I cut the ones I piled on the top in smaller pieces than the side pieces. It's up to you really how you want to arrange your decorations. You can place them messily, or have them organized in a pattern. Have them short or long.