Concorde Cake: Chocolate mousse and meringue cake, to fulfill my curiosity!

There are a lot of reasons to making this Concorde cake, 1. You have a lot of egg whites in your fridge, 2. you love to eat chocolate, 3. you love to eat meringue and 4. you really want to try something, ^^.

For me, I have all 4 reasons to making this cake, plus my original reason "I got a new book again". This time is a ......................
But as I say that even you try your best the error can happen, it happened in this book too, and it's in this recipe "Concorde". When I read the recipe I noticed that the sequence of the recipe seen strange, for the chocolate meringue, I never saw any recipe that start with beating the egg white then adding the cocoa and icing sugar -*-.
I know that it's wrong, but I really want to try it, haha, it's me, the girl who always want to know! So I tried to make the meringue by following the step in the book and as anyone can predict, I got a mixture of egg whites with cocoa and sugar that 
looked like a sauce, ^^" don't have to talk about whipping it, it couldn't.
The next thing that I found is the chocolate mousse for this cake is very sweet, my sister say that it's the first time that she found the cake that its meringue was less sweet than the mousse. I felt a bit sad about this book and Katsuhiko Kawata san, I hope that the problem came from the editing process not himself.
After the failure, I have to make something right. So I make this cake again by following the right step, adding the cocoa powder and icing sugar after the meringue become firm, haha, and reduce the sugar in the mousse.  Now, I can show you the Chocolate Concorde cake, the cake that consists of meringue disks and French chocolate mousse. The French chocolate mousse is the mousse that make with butter and eggs, that seen to be an old method of making mousse at home. 
Some people think that this dessert is quite heavy when see the butter in the mousse ingredient list, but I think after they try this recipe, they have to change their mind, it's not too heavy to enjoy. As I say, I love to bake and eat it too, and I make this cake in a smaller size. I really believe that half of this cake will be fine for me to enjoy ^^, the other half is for my sister.   
So, why don't you make this cake and having someone to share with like me, and remember that you can find your happiness in (and from) your kitchen too.

  Concorde

Makes 5 (8cm/cake)

Chocolate meringue
120g .............................. Egg whites
120g .............................. Icing sugar
30g ................................ Cocoa powder
120g .............................. Granulated sugar


Chocolate mousse
125g .............................. Dark chocolate (70%)
75g ................................ Unsalted butter (soft)
2 .................................... Egg yolks

40g ............................... Icing sugar
90g ................................ Egg whites

10g ................................ Granulated sugar


...................................... Icing sugar for sprinkle over the top of the Concordes

Preheat the oven to 120 °C

Line the baking sheets with baking paper or silicone baking mat.

Sift the cocoa powder with the icing sugar, set aside.

 Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Sift the icing sugar and cocoa into the meringue, fold lightly until fully combined.
Put the batter into the piping bag fitted with 1.2 cm piping nozzle.

Pipe the meringue into 15 disks (7cm in diameter), then pipe the rest of the meringue into long strips.

Bake for 2 hours, or until the meringue dry, turn off the oven and rest the meringue in the oven for 1 hour.
After taking off the meringue out of the oven,  let cool completely before proceed the next step. (Note from dailydelicious: you can bake the meringue and keep it in the airtight container for 2-3 days at room temperature)
When ready to assemble the Concordes, cut the meringue strips into small pieces.


Making the chocolate mousse:

 Melt the chocolate by putting the chocolate in the bowl and place the bowl over warm water (without letting the bottom of the bowl touch the water), stir until melt.

Put the soft butter into the melted chocolate, stir to combine.

 Pour the egg yolks (one at a time) into the chocolate mixture, stir to combine after each addition. Sift the icing sugar into the chocolate mixture, stir to combine.

 Whip the egg whites until soft peaks formed, gradually add the granulated sugar and whip until stiff peaks formed.
Fold the meringue into the chocolate mixture, 1/3 of the meringue at a time, fold lightly until combined.


Assemble: 

 You can use the piping bag or just spread the chocolate mousse over 1 disk of the meringue, place one meringue on and spread the mousse again, then top with another disk of the meringue.

Spread the mousse over the top and side of the concorde, decorate with the meringue strips. Sprinkle the icing sugar over the cake. Refrigerate until ready to serve.

Concorde Cake: 

Chocolate mousse and meringue cake, to fulfill my curiosity!