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Chocolate meringue cake filled with chocolate mousse.
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Classic Chocolate Concord Cake | Simplified

Crisp layers of chocolate meringue disks filled and coated with airy chocolate mousse. The cake is decorated with broken meringue pieces for a dramatic effect.
Course Dessert
Keyword Concord cake
Prep Time 45 minutes
Cook Time 2 hours
Servings 12 people
Author Dikla Levy Frances

Ingredients

Chocolate Meringue

  • 10 Large (330g) Egg whites
  • 1/2 teaspoon Cream of tartar
  • 1/2 teaspoon Salt
  • 2 1/2 Cups (500g) Sugar
  • 3/4 Cup (65g) Cocoa powder
  • 2 teaspoons Cornstarch

Chocolate Filling

  • 2 Cups (340g) Chopped chocolate
  • 1/2 Cup (70g) Light Brown Sugar
  • 2 1/2 Cups (600ml) Heavy whipping cream

Instructions

Chocolate Moussse

  • The mousse needs to be refrigerated for about 3-4 hours (preferably over night), so it is best to make it ahead.
  • Place the chopped chocolate (340g) in a large bowl.
  • Pour 1 1/2 cups (360ml) of heavy cream and the sugar (70g) in a medium sauce pan and place it over the stove, medium heat until you notice small bubbles at the edges of the pan. Remove from the stove.
    Do not allow the cream to reach a full boil, the high temperature will cause the chocolate and fat to split.
  • Pour the cream over the chocolate and set a side for a few minutes so the warm cream can melt the chocolate.
  • Gently mix the chocolate and cream until the chocolate is completely melted and smooth. If needed place the bowl over a double boiler, but do not use the microwave.
  • Pour in the rest of the cream, cover with a plastic wrap and refrigerate.
  • When ready to assemble: place the set and cooled chocolate mixture in a bowl of a stand mixer, then using the whisk attachment, whip on high until you have an airy, thick mixture. Do not over mix, or the ganache will deflate and you will need to start over.

Make the chocolate Meringue

  • Measure the sugar (500g), cocoa powder (65g) and cornstarch (2 teaspoons) in a bowl of a food processor and process for about 30 seconds. Transfer the mixture to a medium deep bowl.
  • Place the egg whites (330g) in a clean bowl then add the salt (1/2 teaspoon) and cream of tartar (1/2 teaspoon).
  • Whip the egg whites for about 30 seconds on high speed until the mixture starts to foam.
  • With the mixer on high speed gradually add the sugar/cocoa powder mixture one tablespoon at a time, waiting 10 seconds between each addition.
  • Once you added the last portion of the sugar keep whipping and stay put. Only mix until the meringue is stiff and stable.
    Over mixing might cause the meringue to deflate, then it will crack during baking.
  • Preheat your oven to 250°F then line three large baking sheets with parchment paper.
  • Use an 8-inch cake pan to mark 3 circles on the lines baking sheets. If needed, turn the paper over so the meringue won't touch the pan or pencil.
  • Fill a large piping bag with the chocolate meringue, then pipe the meringue into an 8-inch circles over the marked parchment papers.
  • Pipe long lines with the remaining meringue, these will be the pieces decorating the cake.
  • Place the pans in the oven each on a different rack and bake for 2 hours, alternating space mid baking.
  • Turn the oven off with the pans inside and let the meringue cool in the oven for 30-60 minutes.

Assemble

  • Use a serrated knife to cut the meringue logs into 1.5-2 inches pieces.
  • Place one meringue disk over your serving plate, the top it with 1/3 of the chocolate cream (about 1 cup).
  • Use an offset spatula to spread the mousse over the disk, then top it with another disk and repeat.
  • Once you added the last meringue disk, use the remaining of the chocolate mousse to coat the cake.
  • Stick the meringue pieces around the coated cake, started with the edges of the pan, finishing at the top. Use the crumbs from cutting the meringue to fill up and gaps.
  • Refrigerate the cake for 3-4 hours and allow the mousse to set and the meringue to soften a bit.
  • Store the cake in the refrigerator for up to five days, or less if you made the mousse ahead of time.

Notes

  • For the meringue to whip, it needs to clean of fat, including egg yolks. Make sure to clean the mixing bowl and attachment before using it, and if you want to take another step, wipe the bowl with a paper towel slightly soaked with lemon juice.
  • Chop the chocolate fine so it will melt easily.
  • Use any type of chocolate you enjoy (milk, semi-sweet, or dark), keep in mind that the higher the chocolate level the thicker it will set.