Concorde cake is the perfect cake for Passover. Traditionally it’s made of meringue and chocolate cream combination, and is such a delicious cake with lots of flavors and textures.
This concord cake is my take on the traditional cake. Three layers of chocolate meringues filled with chocolate cream and whipped cream topping. It’s gluten free, festive and perfect for the holiday.
Photo: Natalie Levin
Chocolate Concord Cake
For chocolate meringue:
- 6 large egg whites
- Pinch of salt
- 200 grams sugar
- 40 grams cocoa powder
- 150 grams sugar powder
For chocolate cream:
- 250 ml. milk
- 1 tsp. vanilla extract
- 2 large egg yolks
- 70 grams sugar
- 25 grams cornstarch
- 50 grams chopped dark chocolate
- 125 ml. heavy cream
For whipped cream:
- 375 ml. heavy cream
- 2 tbsp. sugar powder
- 1/2 tsp. vanilla extract
- 75 grams chopped dark chocolate
For chocolate fence decoration:
- 75 grams dark chocolate
Decoration:
- Cocoa powder
- Preheat oven to 90c degrees and line 3 baking trays with baking papers marked with 22 cm round circle. Line another tray with baking paper for meringue sticks.
- In a mixer bowl whip egg whites and salt until pale foam begins to form.
- Add the sugar gradually and continue beating at high speed for about 10 minutes, until the meringue obtained is very stiff.
- Sift in cocoa and sugar powder and fold gently but firmly until you get a uniform and stable chocolate meringue.
- Transfer the meringue into a pastry bag with a 1-2 cm piping tip.
- Pipe 3 circles (22 cm each) and long stripes on the fourth tray.
- Bake for 3-4 hours or until everything is dry and set, and is easily separated from baking paper.
- Cool completely and store in a sealed box at room temperature until assembling the cake.
- Chocolate pastry cream: in a small saucepan put milk and vanilla and heat to a simmer.
- In a bowl, whisk egg yolks, sugar and cornstarch until smooth.
- Pour about 1/3 of milk into the yolk mixture while whisking intensely until smooth.
- Return the cream into the pan with the remaining milk, mix well and cook over medium heat while whisking constantly until a thick pastry cream is formed.
- Remove from heat and add in the chopped chocolate.
- Beat well until melted and smooth.
- Transfer the cream into a flat container, and cover the surface with plastic wrap (in order to avoid crust formation).
- Cool the cream in the refrigerator for 2-3 hours, until it is completely cold.
- Whisk the cold cream until smooth.
- In a mixer bowl whip the heavy cream until still peaks form.
- Gently fold the whipped cream into the chocolate cream until incorporated.
- Refrigerate until assembling the cake.
- Cream: in a bowl of mixer whip cream, sugar powder and vanilla until you get a very stable whipped cream. It is important to prepare the whipped topping just before assembling the cake.
- Assemble the cake: place a meringue layer on a serving plate and pour about 1/2 of the chocolate cream. Straighten into an even layer and sprinkle a little chopped chocolate.
- Place over the second meringue layer and pour over the remaining chocolate cream. Flatten and sprinkle with more chopped chocolate.
- Place over the last meringue layer and press lightly.
- Cool the cake in the freezer for 30 minutes.
- Cover the cake with whipped cream on the top and sides and straighten using a palate knife.
- Cool in the freezer for about 1 hour.
- Chocolate fence: prepare a cake acetate collar and place on a work surface.
- Melt the chocolate in the microwave or over double boiler.
- Pour the melted chocolate onto the collar and spread evenly in a thin plate.
- Gently place the collar around the cake and press gently. Cool in the freezer for 30 minutes.
- Decoration: break the meringue sticks and put on top of the cake.
- Sprinkle a little cocoa powder and refrigerate until serving.
- Keep the concord cake in the refrigerator up to 3-4 days.