Vegan Concorde Cake – Gretchen’s Vegan Bakery

One other Basic Cake Veganized! In the present day it’s the Concorde Cake!

What on this planet is a Vegan Concorde Cake you ask?

Nicely it’s a crunchy, creamy, luscious and eccentric cake that could be a chocoholic’s dream!
With crisp and chewy meringue layers sandwiched with silky chocolate mousse, all hiding below a bathe of chocolate meringue sticks!

The Concorde Cake was created by French Pastry Chef Gaston Lenotre in 1969

Honoring the model new Concorde airplane which was thought of a marvel in each engineering and luxurious journey.
This plane was used primarily by rich passengers who might afford to pay a excessive worth in alternate for the plane’s pace and luxurious service.
It’s no marvel that this cake in all of it’s richness and glory paid homage to an airplane of equal stature

Vegan Meringue:

Now I’m not going to lie, vegan meringue is a ache within the “boop”!
Aquafaba is a superb ingredient all of us use as an alternative choice to egg whites in vegan baking as it’s merely the water from a can of chickpeas that when whipped mimics the properties of an egg white meringue!
Whereas it’s easy to attain an exquisite, thick and shiny meringue from aquafaba in simply minutes, it isn’t as straightforward to bake it as a result of the meringue by itself doesn’t like excessive temperatures
Which is why I’m implementing the Italian Meringue methodology of constructing vegan meringue
An on the spot learn thermometer is required since you’ll have to boil sugar and water collectively and bringing it to 240°F after which slowly streaming the new sugar syrup into the whipping aquafaba the ensuing meringue is way stronger than making a straight French whip meringue
Moreover I favor to use a dehydrator  however it may be performed within the lowest setting of you oven.
My oven doesn’t go beneath 170°F and my dehydrator clearly has a lot decrease settings and whereas 170°F technically is just not a excessive temperature, I nonetheless like to regulate it by staying at 155°F and decrease.
Both means it’s going to take 2 – 3 hours to dry them out.

Whipping aquafaba will get some assist and stability from cream of tartar however when you wouldn’t have that ingredient you may merely go away it out, or wipe the within of your mixer bowl with lemon juice or vinegar earlier than starting

The Chocolate Mousse:

My favourite recipe for chocolate mousse contains extra aquafaba meringue!
That is the basic preparation for a real chocolate mousse and the meringue addition is what contributes to the lightness of an genuine chocolate mousse recipe
You’ll be able to in fact go away that half out of the recipe if you wish to skip one complete step, however this provides you with a a lot thicker and denser mousse

Espresso is added to my chocolate mousse recipes to reinforce the pure properties of chocolate as espresso and chocolate are excellent companions
If you do not need to make use of espresso merely use scorching water as an alternative

Vegan Whipped Cream is one matter that deserved a complete video and article so you could wish to test that out fiorst to resolve which vegan whipped cream you can be utilizing for this recipe.
I’m utilizing Nation Crock *not sponsored as that is the one model I can discover close to me and though I like my do-it-yourself recipe #imlazy

WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THE VEGAN CONCORDE CAKE

Extra Notes for Success:

I’m utilizing an 1 Quart capability 8″ diameter bowl to mould my cake however you may equally use an 8″ cake ring or springform pan with the underside eliminated

Learn extra about vegan meringue above within the notes about Vegan Meringue!

For extra recipes like this one click on the hyperlinks beneath!

Raffaello Cake

Fraisier Cake

Vegan Napoleon Cake

Vegan Concorde Cake

 

Components

• 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 Pure Cocoa Powder ¼ cup (20g)
• For the Chocolate Mousse:
• Semi Candy Vegan Chocolate Finely Chopped 1½ cups (226g)
• Sizzling Sturdy brewed espresso 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)
• Optionally available Garnish: Shaved Chocolate 2 ounces
• Powdered Sugar for sprinkling 2 Tbs

Directions

1. First put together the pans for the meringue sticks & discs and you will have 2 sheet pans lined with parchment paper
2. On the one parchment paper for the spherical discs of meringue hint the diameter of the vessel you might be utilizing (*I’m utilizing an 8″ diameter bowl) after which 2nd circle might be barely smaller for the middle layer of meringue in aspect the cake.
3. Now put together the Italian meringue by combing the sugar & water collectively in a small sauce pot and convey to a boil, don’t stir after the answer has come to a boil or you’ll get sugar crystals.
4. Add an on the spot learn thermometer to the pot and proceed cooking to 240F
5. In the meantime begin whipping the aquafaba & cream of tartar within the mixer bowl of your stand mixer *see notes
6. By the point the sugar reaches 240F the meringue needs to be to thick & shiny peaks at which level you’ll begin to slowly pour within the sugar syrup whereas persevering with to whip on excessive pace
7. As soon as all of the syrup is added take away from the mixer and gently fold within the sifted confectioners sugar & cocoa powder
8. Switch the chocolate meringue to a big pastry bag with a spherical tip inserted (*I take advantage of a coupler with no tip)
9. First pipe the spherical discs and the remaining meringue is for the chocolate sticks, however piping lengthy strands from one finish of the pan to the opposite *see video tutorial
10. Bake in a dehydrator set at 155F or the bottom setting in your oven at 170F for no less than an hour to three hours or till they’ve dried out and are utterly crisp
11. As soon as the meringue is completed begin the chocolate mousse
12. First line your vessel *I’m utilizing an 8″ diameter bowl with plastic wrap for straightforward removing later
13. Soften the vegan chocolate in a big mixing bowl then add the sugar to the new brewed espresso
14. Add the espresso combination to the melted chocolate and whisk clean
15. Put together the aquafaba meringue by whipping it along with the cream of tartar to agency shiny peaks
16. Subsequent whip your vegan whipping cream to medium agency peaks
17. Fold half of the whipped cream into the chocolate base inn the bowl after which fold in all the whipped aquafaba
18. Final fold within the remaining whipped cream after which pour half of the mousse into the ready bowl or pan
19. Place the smaller of the two circles within the middle after which add the remaining chocolate mousse over prime
20. Lay the ultimate meringue disc over the chocolate mousse and refrigerate or freeze till set (approx 2 hours)
21. Un-mold the mousse onto a serving platter after which break up the chocolate meringue sticks to cowl your complete mousse cake
22. Chocolate shavings and confectioners sugar go on prime final

Notes

Concorde cake should be saved refrigerated always nonetheless that is what causes the meringue to get soggy. The Concorde cake is really helpful to be ready and served all on the identical day to maintain the integrity of the crisp meringue, nonetheless there’s nothing improper with consuming it for a number of days after, simply bear in mind that the crisp meringue will not be crisp after the primary day

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