Description
Meet your new chocolate obsession. This Concord cake layers delicate, crunchy chocolate meringue with silky mousse for a dessert that looks stunning and tastes unforgettable.
Ingredients
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6 large egg whites (approximately 180 g)
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1 1/2 cups granulated sugar (300 g)
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1/4 teaspoon cream of tartar (1 g)
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1 teaspoon vanilla extract (5 ml)
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1/4 cup unsweetened cocoa powder (25 g)
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1 teaspoon cornstarch (3 g)
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8 ounces dark chocolate (225 g)
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2 cups heavy whipping cream (480 ml)
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2 tablespoons powdered sugar (15 g)
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1 tablespoon unsalted butter (14 g)
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1/2 teaspoon vanilla extract (2.5 ml)
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1/2 cup chocolate cookie crumbs (50 g)
Instructions
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Preheat oven to 225°F (110°C). Line baking sheets with parchment and draw three 8-inch circles.
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Beat egg whites and cream of tartar until foamy. Gradually add sugar and whip until glossy, stiff peaks form.
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Sift cocoa powder and cornstarch together. Gently fold into the meringue with vanilla.
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Divide meringue among the circles and spread into even discs.
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Bake for 1 1/2–2 hours until dry. Turn off oven, cool with the door slightly open, then cool completely.
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Heat 1 cup heavy cream until steaming. Pour over chopped chocolate, wait 2 minutes, then stir with butter and vanilla until smooth. Cool.
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Whip remaining cream with powdered sugar to medium-stiff peaks. Fold gently into the cooled chocolate mixture.
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Place one meringue disc on a serving plate. Spread with one-third of the mousse. Repeat with remaining layers.
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Cover the top and sides with remaining mousse. Press chocolate cookie crumbs onto the sides and sprinkle on top.
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Refrigerate 2–4 hours before slicing and serving.
- Prep Time: 25
- Category: Baking
- Cuisine: amircain