If you are looking for a chocolate meringue cake, this Concorde cake (gâteau Concorde) will delight chocolate lovers. Crisp meringue layers are sandwiched with a rich chocolate mousse and finished with chocolate shavings for an elegant, indulgent dessert.
The Concorde cake has an interesting origin. Gaston Lenôtre created this cake in the early 1970s to honor the Concorde aircraft while he was responsible for catering on Air France lines.
As Madam Mercotte observed about Chef Lenôtre,
“[he] raised the pastry to the rank of art and paved the way for many world-famous pastry chefs known today.”
Concorde cake is also referred to simply as Concord cake and is known in French as gâteau Concorde.
Concorde cake
Gaston Lenôtre invented the Concorde cake, and since its creation it has been adapted by pastry chefs worldwide. One modern variant comes from Israeli chef Gadi Peleg of Breads Bakery in Manhattan, who simplified the decoration by covering the cake entirely with meringue sticks. That version is perfect for anyone who prefers to skip tempering chocolate.
I adapted a recipe inspired by Madam Mercotte and kept the top decorated with chocolate shavings. The decoration can be the most challenging part, but it’s also what makes this cake so impressive.
How to decorate Concorde cake
The traditional gâteau Concorde is topped with tempered chocolate shavings arranged in a loose swirl. With a thermometer and the water bath tempering method, even a first attempt can succeed. If you prefer to avoid tempering, use a vegetable peeler or a knife to shave chocolate from a good-quality bar and arrange those shavings on top.
An alternative decoration uses meringue sticks alone: pipe smaller sticks (use an Ateco plain tip 806 for a neater finish), then press them around the cake so they poke out in different directions. This produces an attractive, forgiving finish that’s easier than making perfect chocolate shavings.
Why you should try this recipe
- Elegant and indulgent: This decadent chocolate meringue cake is ideal for special occasions—Christmas, birthdays, Easter or dinner parties.
- Chocolate-forward: Crisp meringue paired with silky chocolate mousse satisfies any chocoholic.
- Make-ahead friendly: Meringue discs, sticks and chocolate shavings can be prepared in advance to save time on assembly day.
- Gluten-free: The cake contains no flour, making it suitable for guests avoiding gluten.
- Flexible decoration: If tempering chocolate feels daunting, simply cover the cake with meringue sticks instead.
Ingredients
For full ingredient quantities and step-by-step instructions, refer to the recipe card below.
Egg whites: Use large eggs and separate whites from chilled yolks for best results. An egg separator helps.
Sugar: Use caster or superfine sugar for the meringue. You can make superfine sugar by pulsing granulated sugar in a food processor for a few seconds.
Icing (powdered) sugar: Use store-bought powdered sugar or mill granulated sugar in a coffee grinder.
Cocoa powder: Unsweetened cocoa powder gives the meringue its chocolate flavor.
Whipping cream: Choose cream with at least 35% milk fat for stable, silky mousse.
Dark chocolate: Use high-quality dark chocolate (Valrhona or equivalent) for the mousse and shavings. The classic recipe calls for Valrhona Caraïbe.
How to make Concorde cake
Make the chocolate meringue: Preheat the oven to 240°F / 115°C. Sift powdered sugar with cocoa powder and set aside. Beat egg whites to stiff peaks in a stand mixer, then gradually add caster sugar until glossy. Fold the sifted powdered sugar and cocoa into the whites gently with a rubber spatula.
Prepare two parchment sheets and draw three 6½-inch (17 cm) circles on the underside. Transfer the meringue to a piping bag fitted with an Ateco plain tip 809 and pipe three spiral discs inside the circles. Pipe rows of long meringue sticks around the discs and cut them into segments with a buttered knife. Bake for 1 hour, then cool the meringue completely and break the sticks into manageable pieces.
Make the chocolate mousse: Melt dark chocolate in a bain-marie or microwave, stirring frequently. Bring 2/3 cup + 1 tablespoon (170 g) whipping cream to a boil and add it to the melted chocolate in three additions, stirring to create a smooth emulsion. Keep the chocolate mixture below 113°F / 45°C.
Whip 1½ cups (345 g) whipping cream to soft peaks and fold it into the chocolate mixture. Use the mousse immediately—do not refrigerate it before assembly.
Make chocolate shavings: Temper chocolate and spread it thinly (about 2 mm) over a cool work surface. When it begins to crystallize, push it with a spatula or scraper to form curls and shavings about 1½ inches (4 cm) long. Allow shavings to harden completely before decorating.
Assemble the cake: Place the first meringue disc, flat side down, on a serving plate or cake board and spread about 6.4 oz (180 g) chocolate mousse evenly over it. Add the second disc with the smooth side up, spread another 6.4 oz (180 g) mousse, then top with the final disc, flat side up. Cover the top and sides with the remaining mousse and smooth with a spatula.
Decorate the sides horizontally with meringue sticks on two levels. Finish the top with chocolate shavings and a dusting of powdered sugar. Chill the assembled cake for at least 6 hours, preferably overnight, before serving.
Expert tips
- Follow general tips for making perfect French meringue: ensure bowls and utensils are grease-free and add sugar gradually for stability.
- If tempering chocolate is new to you, review tempering techniques and practice on a small amount first.
- Make-ahead: store meringue discs and sticks in an airtight container in a dry place for up to 15 days. Chocolate shavings can be stored in a cool, dry place.
- Store the finished Concorde cake in the refrigerator for up to 48 hours.
Frequently asked questions
Yes. Meringue discs and sticks and chocolate shavings can be prepared up to 15 days ahead if stored dry and well packed.
Store the assembled Concorde cake in the refrigerator for up to 2 days for best texture and flavor.
Freezing is not recommended because the meringue can lose its crispness and the mousse texture can be affected.
Recipe card
Chocolate Concorde (Gateau Concorde)
This chocolate meringue cake pairs crisp chocolate meringue layers with a luscious chocolate mousse and is finished with chocolate shavings for an impressive, gluten-free dessert.
- Author: Irina Totterman
- Total Time: 2 hours, 15 minutes
- Yield: 10 servings
- Category: Cakes
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
For the chocolate meringue:
- 2/3 cup + 1½ tbsp (190 g) egg whites (about 5 extra-large eggs)
- 2/3 cup + 8½ tsp (190 g) granulated sugar
- 1½ cups + 1 tsp (190 g) icing (powdered) sugar
- 1/3 cup (40 g) unsweetened cocoa powder
For the chocolate mousse:
- 2/3 cup + 1 tbsp (170 g) whipping cream
- 1½ cups (345 g) whipping cream, whipped to soft peaks
- 9.9 oz (280 g) good-quality dark chocolate
For dark chocolate shavings:
- 7 oz (200 g) dark chocolate (for tempering and shavings)
Instructions
- Chocolate meringue: Preheat oven to 240°F / 115°C. Sift powdered sugar with cocoa powder and set aside. Beat egg whites to stiff peaks, add caster sugar gradually until glossy, then fold in the sifted cocoa and powdered sugar gently.
- Pipe three 6½-inch (17 cm) meringue discs on parchment and pipe rows of meringue sticks around them. Cut long tubes into 2 cm segments with a buttered knife. Bake 1 hour, then cool and break sticks apart.
- Chocolate mousse: Melt dark chocolate using a bain-marie or microwave. Heat 2/3 cup + 1 tbsp (170 g) cream to a boil and add to chocolate in three additions, keeping the mixture below 113°F / 45°C. Fold in 1½ cups (345 g) softly whipped cream and use immediately.
- Chocolate shavings: Temper chocolate, spread thin on a cool surface, and scrape to form shavings. Let them crystallize fully before use.
- Assemble: Place the first meringue disc flat-side down, spread 180 g mousse, add the second disc smooth-side up, spread another 180 g mousse, and top with the last disc flat-side up. Cover top and sides with remaining mousse, smooth, press meringue sticks on the sides in two horizontal levels, add chocolate shavings on top, dust with powdered sugar, and refrigerate at least 6 hours or overnight.
Notes
- 190 g egg whites equals roughly 5 extra-large eggs.
- Store meringue discs and sticks in a dry airtight container up to 15 days. Chocolate shavings keep in a cool, dry place.
- Store the assembled cake up to 48 hours in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 570 (approx.)
- Sugar: 62.6 g (approx.)
- Fat: 30.6 g (approx.)
- Protein: 7.6 g (approx.)
Nutritional information is an estimate provided for guidance only.
Recipe adapted from the original by Mercotte. Photos and adaptation by the author.