Happy New Year!
While everyone else is jumping on the green smoothie program right now and ladling out bowls of nourishing soup, I thought it best to start the new year with chocolate cake (sorry, not sorry) … because what better way to leap into 2015 than with chocolate mousse on your tongue?
Also known as Concorde Cake, this Chocolate Mousse Meringue Cake is a symphony of exquisite textures, with layers of light-as-air, crispy cocoa meringues alternating between blankets of velvety dark chocolate mousse. Broken batons of meringue decorate the cake and make it a stunner worthy of any special occasion.
I first came across this cake when I was in culinary school. We were deep into “Egg Week” and were looking for ways to practice our piping skills, so this cake was the perfect project.
It will never cease to amaze me how versatile eggs are. Heat them just so and you get a custard. Whip up the whites and you have the start to a lofty souffle. Bake those whipped whites low and slow and you have crispy meringues. Add a heated sugar syrup to them and you’re on your way to making a pâte à bombe, the basis of sweet delights like French buttercream and yes, mousse!
Sure, you can make a perfectly enjoyable mousse by folding in whipped egg whites and whipped cream into melted chocolate, but if you’re willing to break out the thermometer and go through the fuss of the whole whip-a-hot-sugar-syrup-into-your-eggs step, trust me, you will be handsomely rewarded with a texture that is just ethereal.
This Chocolate Mousse Meringue Cake is one of those recipes you’ll be glad to have in your arsenal. I’ve made it for fancy dinner parties and I’ve even made itty bitty mini versions like the ones I did for my itty bitty nephew last year.
Like all great party recipes, you can make the cake in advance — either as separate components or fully assembled. I personally love the contrasting texture of this cake the day it is assembled, but if you assemble and keep it in the fridge a day in advance, the meringue will soften slightly and meld together with the mousse. You’ll end up with a texture that is like the chewy, crunchy edges of a brownie pan (everyone’s favorite part!).
This cake isn’t the easiest or the fastest dessert you can make. It requires a little effort, a little patience, but one bite of this decadence and it’s all worth it. I have a feeling that’s what 2015 will be like — putting in the work, and hopefully reaping the reward.
What are your hopes and dreams for 2015? Whatever they are, we wish you a bright and shiny new year full of sweet successes and plenty of chocolate cake!
Also known as Concorde Cake, this chocolate cake is a symphony of exquisite textures, with layers of velvety, dark chocolate mousse melding together with light-as-air, crispy cocoa meringues. Broken batons of meringue decorate the cake and make it a stunner worthy of any special occasion. (Adapted from the San Francisco Cooking School, inspired by Francois Payard).
Make Ahead Note: I personally love the contrasting texture of this cake the day it is assembled, but you can also make it and keep it covered with plastic wrap in the fridge a day in advance. The texture will change a bit — the meringue will soften up slightly and meld with the mousse better.
Alternately, you can make the meringues and mousse a day in advance and then just assemble day of. If you go this route, keep the meringues on the baking sheets after they’ve cooled and wrap well in plastic. Keep the mousse in an air-tight container in the fridge.
This cake also freezes well, just let it come to room temperature before serving.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!