Chocolate Concorde Cake

In my last post, I mentioned (after some ranting) that passover does have some delicious desserts. This cake is so decadent I promise you won't be able to have more than one piece, and this is coming from an extreme chocoholic! 

I have never heard of a concorde cake until I watched it being made on baking show. Traditionally the cake is made with mousse, but this recipe uses a delicious ganache instead. I served the cake for passover seder, and man, was it impressive! The meringue gives it such a unique look.

I would be happy having this cake all year round! and it is gluten-free, so all can enjoy it.

Chocolate Concorde Cake

Slightly Adapted From Here

Printable Recipe

Make Ahead Tips: This recipe has a lot of different steps, plus a lot of baking and cooling time. I found it easier to start the day before you plan to serve it. You can make the meringue and store it in a container. You can also make the brownies a day a head and wrap tightly and store in the fridge (this also lets the brownies firm up slightly, which make them easier to work with).

Brownies:

400g butter

300g bittersweet chocolate

5 large eggs

1 teaspoon vanilla

2 cups sugar

1 2/3 cups cornflour 

Ganache Filling:

4 cups heavy cream

500g bittersweet chocolate

Meringue:

6 egg whites

1 cup sugar

1 cup powdered sugar

2 tablespoons cocoa, optional

For The Brownies:

Preheat oven to 350F (170C). Grease two 10 inch springform pans and line the bottoms with parchment paper. 

Melt the chocolate and butter in the microwave and mix until combined. Let cool. 

Beat the eggs, vanilla, sugar and flour until light (about 3 minutes). Fold into the chocolate batter. 

Divide evenly into prepared pans and bake for 20 - 25 minutes. Let cool completely.

For The Ganache Filling:

Place chocolate in a heat proof bowl. Heat the cream over medium flame until boiling and pour over the chocolate. Mix until the chocolate has completely melted. Place in the refrigerator to cool and harden - about a half an hour (stirring every 10 minutes, so that the ganache hardens evenly).

For the Meringue:

Preheat Oven to 230F (110C) and line a cookie pan with parchment paper.

Beat the eggs on high speed and slowly add the sugar. Continue beating until the mixture holds stiff peaks. Fold in the powdered sugar and the cocoa.

Place batter in a piping bag fitted with a plain round tip. Pipe long lines of meringue across the pan.

Bake for an 1 hour and 15 minutes to an 1 hour and half (the meringue should be completely dry). Let cool. Cut into different sized pieces.

Assembly:

Flip one brownie layer onto a serving pan and place a ring around it (or you can use the border of the springform pan). Remove parchment paper.

Pour 1 cup of ganache over the brownies, spread and place in the refrigerator to harden. Repeat with 1 more cup of ganache and then another half a cup.

Place the second brownie layer on the ganache (the bottom of the brownie layer should be on top, because it is smooth, so spreading the ganache will be easier). Place in the refrigerator for a half an hour.

Remove the ring from the cake. Spread whats is left of the ganache all over the cake. Stick the meringue pieces on the sides of the cake, and if you want, also on the top of the cake. Store in the fridge. Serve at room temperature.