Concorde Recipe

Beat the egg whites with 90 g of powdered sugar until foamy. Add the sugar and the sifted cocoa, and gently mix. Pour the mixture into a piping bag.

Line 2 baking sheets with parchment paper, shape 3 large circles of dough and make rolls 1 cm wide. Preheat the oven to 120°C and bake for 2 hours.

For the mousse, cream the butter until soft and add the egg yolks one by one. Melt the chocolate and add it to the butter. Finally, beat the egg whites with the sugar and gently fold them into the previous mixture. Refrigerate for at least 2 hours.

Turn off the oven and crack the door to dry the meringues. Once they are cool, proceed to assemble the dessert.

To finish, spread a 2 cm layer of mousse on one disc, cover it with another disc, spread another layer of mousse, and then add the last disc. Cover the entire cake with mousse. Cut meringue sticks and use them to decorate. Refrigerate.