Concerto ***

Name: Concerto ***
Prep time: 2 h
Cook time: 20 min
Total time: 3 h 50 min
Yield: Serves 10–12
Cuisine: French
Ingredients: 3½ tbsp (50 ml) whole milk; 1½ oz. (45 g) dark chocolate, 70% cacao, chopped; 4½ oz. (130 g) dark chocolate, 50% cacao, chopped; ½ cup (3½ oz./100 g) sugar, divided; 4 egg whites (½ cup/120 g); 4 egg yolks (scant ⅓ cup/80 g); ¼ cup (2 oz./55 g) sugar; Scant 1 cup (225 ml) heavy cream, well chilled; 3 tbsp (20 g) unsweetened cocoa powder; ⅓ cup (85 ml) water, divided; 1 oz. (25 g) dark chocolate, 70% cacao, chopped; Vanilla custard sauce or a fresh fruit coulis (see p. 51 and Chef’s Notes); 2 tbsp (25 g) butter; Cacao nibs; Unsweetened cocoa powder; 2 oz. (60 g) plain crêpe dentelle cookies or crisp lace wafers, crushed; 4 oz. (110 g) almond praline paste; 10- × 2½-in. (26- × 6-cm) band of chocolate sponge; 1 quantity (1 lb. 2 oz./500 g) chocolate glaze; ¼ cup (1 oz./30 g) unsweetened cocoa powder, sifted

Preparation info

Serves
10–12

Difficulty
Easy
Ready in
4 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Flourless chocolate sponge layer

4 egg yolks (scant ⅓ cup/80 g)
½ cup<

Europe
France
Cake
Mediterranean
Vegetarian

Method

Preheat the oven to 340°F (170°C/Gas Mark 3).
To prepare the chocolate sponge layer, whisk the egg yolks with half the sugar on high speed until pale and thick.
Whisk the egg whites in a separate bowl until they hold firm peaks, gradually whi