Torta Concorde Cake Recipe

Torta Concorde Cake Recipe

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Torta Concorde Cake Recipe

Torta Concorde Cake Recipe
Torta Concorde Cake Recipe

Topic: Torta Concorde Cake Recipe 

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Torta Concorde Cake Recipe

Torta Concorde Cake Recipe
  • Author: Mustafa Rangoonwala

Ingredients

Scale

COCOA MERINGUE
Sugar 160 grs.
Clear 160 grs.
Cream of tartar A pinch
Icing sugar 120 g
Bitter Cocoa 40 grs.
CLASSIC CHOCOLATE MOUSSE
Manteca 80 g
Glucosa 40 grs.
Clear 80 grs.
Agua 50 cc
Chocolate semi amargo 160 g
Milk cream 150 grs.

Instructions

FOR THE COCOA MERINGUE:

  • Mering the whites with the cream of tartar and sugar until a firm meringue is obtained.
  • Gently add the powdered sugar sifted with the cocoa. Integrate with a spatula trying not to lower the volume of the shake.
  • Place in a sleeve with 6 mm smooth nozzle.
  • Trace 3 ovals of 22 by 16 cm and canes of 6 cm long on a patterned plate and butter.
  • Bake or dry at 100ºC for 1 to 2 hours or until very dry.

FOR THE CLASSIC CHOCOLATE MOUSSE :

  • Chop and melt the chocolate and butter over a double boiler.
  • Remove from the heat and cool to room temperature.
  • Place the water with the sugar and glucose in a saucepan and cook to make a syrup at 120 ° C.
  • Beat the egg whites with a tablespoon of sugar and when it foams, add the boiling syrup .
  • Continue beating until warm to room temperature.
  • Beat the cream at medium point.
  • Merengue join the cream of chocolate and finally the cream .
  • HAVE THE ITALIAN MERENGUE ALREADY MADE FOR THIS MOUSSE .

ARMED :

  • Interlayer layers of meringue and mousse .
  • Cover the cake with the mousse and glue the meringue sticks to cover the entire cake.
  • Sprinkle with powdered sugar and bitter cocoa.

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FOR THE COCOA MERINGUE:

  • Mering the whites with the cream of tartar and sugar until a firm meringue is obtained.
  • Gently add the powdered sugar sifted with the cocoa. Integrate with a spatula trying not to lower the volume of the shake.
  • Place in a sleeve with 6 mm smooth nozzle.
  • Trace 3 ovals of 22 by 16 cm and canes of 6 cm long on a patterned plate and butter.
  • Bake or dry at 100ºC for 1 to 2 hours or until very dry.

FOR THE CLASSIC CHOCOLATE MOUSSE :

  • Chop and melt the chocolate and butter over a double boiler.
  • Remove from the heat and cool to room temperature.
  • Place the water with the sugar and glucose in a saucepan and cook to make a syrup at 120 ° C.
  • Beat the egg whites with a tablespoon of sugar and when it foams, add the boiling syrup .
  • Continue beating until warm to room temperature.
  • Beat the cream at medium point.
  • Merengue join the cream of chocolate and finally the cream .
  • HAVE THE ITALIAN MERENGUE ALREADY MADE FOR THIS MOUSSE .

ARMED :

  • Interlayer layers of meringue and mousse .
  • Cover the cake with the mousse and glue the meringue sticks to cover the entire cake.
  • Sprinkle with powdered sugar and bitter cocoa.

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