Concorde cake - a décadent cake filled with chocolate Concorde cream, and layered and decorated with chocolate French meringue. Decided to pipe teardrops instead of logs.

Recipe:

Ingredient Unit Procedure Baker %

Egg Whites 218 g Make a stiff peak meringue. 100.00%

Sugar 218 g 100.00%

Powdered Sugar 218 g Sift and fold into the meringue. 100.00%

Cocoa Powder 45 g 20.80%

Total 700 g Total 320.8%

Pipe into 6" circles using an 804 tip. Pipe the Rest of the Dough into Long Stripes. Bake at 250ss°F for 40 to 60 Minutes, or Bake Overnight at 200°F.

Concord - 2ppl

Ingredient Unit Procedure Baker %

Heavy Cream 443 g Bloom gelatin in cold water. Bring 30% of heavy cream to boil. Off the heat add gelatin to the boiled cream. Pour the mixture over the chocolate. Emulsify. Add the rest of the heavy cream. Mix. Let completely cool before use (ideally overnight). 100.00%

Gelatin 2 g

0.50%

Chocolate 155 g

35.00%

Total 600 g Total 135.5%

Whip the concord cream to medium peaks. In 6" cake ring place a disk of chocolate meringue. Cover the disk with a thin layer of concord cream. Place the next layer of chocolate meringue on top of the cream. Add enough cream to fill the ring. Smooth the surface. Refrigerate the cake for 2 hours. Unmold the cake. Break the meringue logs into pieces that are slightly longer than the height of the cake. Arrange vertically around the side of the cake. Lightly press the flat side of the meringue into the chocolate cream. Cover the top of the cake with the broken meringue pieces, mounding in the center. Dust the top with powdered sugar.