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chocolate mousse cake recipe

Gaston Lenotre's Concorde: A Fancy French Chocolate Mousse Cake Recipe

This is a classic French pastry consisting of chocolate mousse and chocolate meringue.
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Prep Time 2 hrs
Cook Time 35 mins
Chill Time 8 hrs
Course Dessert
Cuisine French
Servings 10 servings


  • candy thermometer
  • electric mixer
  • piping bag
  • 1/2 inch piping tip


For the Creamy Chocolate Mousse Filling

  • 10 ounces bittersweet chocolate finely chopped
  • 5 tablespoons unsalted butter cut into small pieces
  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 2 cup cream heavy, chilled

For the Chocolate Meringue

  • 2 cups confectioners’ sugar plus more for dusting
  • 1 cup unsweetened cocoa powder
  • 9 large egg whites
  • 1 1/3 cups granulated sugar


Make the mousse

  • Make a double boiler by placing a large heatproof bowl over a medium saucepan of simmering water on the stove. Add the chocolate and butter to the bowl and stir until completely melted and smooth. Set aside.
  • Boil the sugar and water in a small saucepan, without stirring, until the sugar syrup reaches 240° Farenheit on a candy thermometer, about 7 minutes. (this clip-on instant-read candy thermometer is ideal for this task).
  • While the sugar boils, in the stand of a mixer fitted with the whip attachment, beat the egg whites at medium high speed until soft peaks form, about 3 minutes. Pause until the syrup is ready.
  • With the mixer running at medium high speed, gradually pour in the hot syrup in a steady stream and continue beating at medium-high speed until stiff peaks form, about 5 minutes. Pouring the hot syrup into the egg whites cooks them, so if you are squeamish about raw egg whites, have no fear!
  • Fold the melted chocolate into the egg whites using a large rubber spatula until barely incorporated, but no white streaks remain. Scrape the chocolate mixture into a separate large metal bowl (you will be adding the whipped cream to it shortly, so make sure you have enough room) and wash and dry your mixing bowl.
  • Whip heavy cream and vanilla extract in the stand mixer fitted with a whip attachment at medium speed until firm. Fold the whipped cream into the chocolate mixture using a rubber spatula in three batches until no white streaks remain. Cover with plastic wrap, or transfer to an airtight container. Refrigerate until firm, at least 2 hours.

Make the Chocolate Meringue

  • Heat oven to 350 F.
  • Sift the 2 cups of confectioners’ sugar with the cocoa powder into a medium bowl.
  • Line 4 rimmed baking sheets with parchment paper. Use the bottom of an 8-inch cake pan pan to trace an 8-inch circle on 2 of the sheets.
  • Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment at low speed until foamy. Increase the speed to medium-high and beat until soft peaks form. Add in the granulated sugar 3 tablespoons at a time, beating well after each addition.
  • Beat whites until stiff and glossy, approximately three additional minutes, once all of the sugar has been added.
  • Transfer the meringue to a large bowl and, using a large rubber spatula, gradually fold in the cocoa powder and confectioners’ sugar until just a few streaks remain.
  • Scrape the meringue into a piping bag fitted with a 1/2-inch tip.
  • Pipe the meringue into the traced circles in a spiral, beginning at the center; there should be no space between the spirals. On the other 2 prepared sheets, pipe the remaining meringue in long sticks, leaving about 1 inch between them. Let the meringue rounds and sticks stand at room temperature for 30 minutes.
  • Bake the meringue rounds for about 25 minutes, until they are firm and can be lifted off the parchment with an offset spatula. Bake the meringue sticks for 12-14 minutes.
  • If possible, turn the oven off, and leave in oven overnight to cool thoroughly and dry out.
  • Cut sticks into 1 1/2- to 2-inch lengths.
  • Assemble the Cake
  • Transfer a meringue round to a cake stand or serving plate.
  • Spoon half of the chilled chocolate mousse onto the meringue and spread it in an even layer with a large offset spatula.
  • Cover with the second meringue round and spread the remaining mousse to form the top layer, mounding it slightly in the center.
  • Cover the cake entirely with the meringue sticks. Refrigerate until the mousse is firm, at least 6 hours or overnight. Dust the cake with confectioners’ sugar just before serving.
Keyword chocolate, meringue, mousse
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