Name: Concorde Cake
Yield: Serves 8–10
Ingredients: 60 g (2 oz) cocoa powder; 200 g (7 oz/1 cup) caster (superfine) sugar; 180 g (7 oz) egg whites; icing (powdered) sugar, for dusting; 40 g (1½ oz) cocoa powder; 100 g (3½ oz) egg whites; 320 g (11¼ oz/generous 1½ cups) caster (superfine) sugar; 2 tbsp Kirsch (optional); 1 tbsp caster (superfine) sugar; 250 g (9 oz) cherries - or seasonal alternatives; 6 eggs; 1 tsp vanilla bean paste (optional); 250 g (9 oz) milk chocolate; 40 g (½ oz/3 tbsp) unsalted butter; 300 ml (10 fl oz/1¼ cups) double (heavy) cream; 1 lemon wedge; 200 g (7 oz) dark chocolate

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

I first discovered this dessert when looking for ways to use up egg whites, something I seem to have endless amounts of. It has everything a great dessert should have – richness, texture and surprise with the chocolate mousse and meringue layers hidden beneath shards of chocolate meringue. You will need to make the chocolate mousse in advance, so do plan ahead.