Vegan Concorde Cake
 
Prep time
Total time
 
Serves: serves 8-10ppl
Ingredients
  • For the Meringue:
  • Aquafaba ¾ cup (177ml)
  • Cream of Tartar ¼ teaspoon *see notes
  • Granulated Sugar ¾ cup (150g)
  • Water ⅓ cup (80ml)
  • Confectioners Sugar ¼ cup (30g)
  • Unsweetened Natural Cocoa Powder ¼ cup (20g)
  • For the Chocolate Mousse:
  • Semi Sweet Vegan Chocolate Finely Chopped 1½ cups (226g)
  • Hot Strong brewed coffee 5 Tablespoons (75ml) *see notes
  • Granulated Sugar 4 Tablespoons (50g)
  • Aquafaba ⅓ cup (80ml)
  • Cream of Tartar ¼ teaspoon *see notes
  • Vegan Whipped Cream 2 cups liquid (474ml)
  • Optional Garnish: Shaved Chocolate 2 ounces
  • Powdered Sugar for sprinkling 2 Tbs
Instructions
  1. First prepare the pans for the meringue sticks & discs and you will need 2 sheet pans lined with parchment paper
  2. On the one parchment paper for the round discs of meringue trace the diameter of the vessel you are using (*I am using an 8" diameter bowl) and then 2nd circle will be slightly smaller for the center layer of meringue in side the cake.
  3. Now prepare the Italian meringue by combing the sugar & water together in a small sauce pot and bring to a boil, do not stir after the solution has come to a boil or you will get sugar crystals.
  4. Add an instant read thermometer to the pot and continue cooking to 240F
  5. Meanwhile start whipping the aquafaba & cream of tartar in the mixer bowl of your stand mixer *see notes
  6. By the time the sugar reaches 240F the meringue should be to thick & glossy peaks at which point you will start to slowly pour in the sugar syrup while continuing to whip on high speed
  7. Once all the syrup is added remove from the mixer and gently fold in the sifted confectioners sugar & cocoa powder
  8. Transfer the chocolate meringue to a large pastry bag with a round tip inserted (*I use a coupler with no tip)
  9. First pipe the round discs and the remaining meringue is for the chocolate sticks, but piping long strands from one end of the pan to the other *see video tutorial
  10. Bake in a dehydrator set at 155F or the lowest setting in your oven at 170F for at least an hour to 3 hours or until they have dried out and are completely crisp
  11. Once the meringue is finished start the chocolate mousse
  12. First line your vessel *I am using an 8" diameter bowl with plastic wrap for easy removal later
  13. Melt the vegan chocolate in a large mixing bowl then add the sugar to the hot brewed coffee
  14. Add the coffee mixture to the melted chocolate and whisk smooth
  15. Prepare the aquafaba meringue by whipping it together with the cream of tartar to firm glossy peaks
  16. Next whip your vegan whipping cream to medium firm peaks
  17. Fold half of the whipped cream into the chocolate base inn the bowl and then fold in all of the whipped aquafaba
  18. Last fold in the remaining whipped cream and then pour half of the mousse into the prepared bowl or pan
  19. Place the smaller of the 2 circles in the center and then add the remaining chocolate mousse over top
  20. Lay the final meringue disc over the chocolate mousse and refrigerate or freeze until set (approx 2 hours)
  21. Un-mold the mousse onto a serving platter and then break up the chocolate meringue sticks to cover the entire mousse cake
  22. Chocolate shavings and confectioners sugar go on top last
Notes
Concorde cake must be kept refrigerated at all times however this is what causes the meringue to get soggy. The Concorde cake is recommended to be prepared and served all on the same day to keep the integrity of the crisp meringue, however there is nothing wrong with eating it for several days after, just be aware that the crisp meringue will no longer be crisp after the first day
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-concorde-cake/