Concord Cake

Makes 12 serving

Chocolate Concord.jpeg

Meringues

  • 10 (1 ¼ cups) egg whites

  • 7 Tbs. cocoa

  • 2 cups Icing sugar

  • 1-1/3 cup granulated sugar

Mousse

  • 8 oz bitter-sweet chocolate

  • ½ cup butter

  • 6 egg yolks

  • 6 (1 cup) egg whites

  • 7½ tsp. sugar

For Meringues:

Preheat oven to 300°F.

Butter and lightly flour the baking sheet or cover it with parchment. Mix cocoa with icing sugar and sift. Beat whites until firm, adding 3 Tbs. granulated sugar halfway through. As soon as whites are stiff, add remaining sugar at low speed, then with wooden spatula, quickly fold in cocoa-sugar mixture. Draw 3 ovals 9”x 5 ½” on baking sheet as a guide. Using a pastry bag, pipe meringue with ½” nozzle and make 3 ovals. Once this is done, using another pastry bag with 1/8” nozzle (#5), squeeze out remaining meringue into long strips. Bake at 300°F for 1 hour and 5 minutes. Check colour have 15 minutes of baking. They should not brown. If they do, lower heat. Strips will be done first and should be removed; ovals might need 10 minutes extra baking. When they are cooled, they become hard and can easily be removed from sheet

Mousse:

Melt chocolate in double boiler. Remove from heat and add butter. Allow to cool completely – the mixture should be the consistency of very thick cream – then stir in yolks, one at a time. Beat whites until very stiff; halfway through adding sugar at the soft peal stage. Fold chocolate mixture into whites.

Assembly:

Place one oval on serving board or platter. Spread a layer of mousse over meringue. Repeat with other layers and cover entire cake with mousse. Cut strips into 4-5” sticks. Cover sides and top with these strips.

Refrigerate 1 hour. Lay broad strip of paper over top and sprinkle cake with icing sugar.

 

cakesdanielle acken