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Concorde

135 grams icing sugar
90 milliliters (6 tbsp) cocoa powder
5 egg whites
150 grams (5 0z) caster sugar
few drops vanilla essence

200 grams semi sweet chocolate, cut into small pieces
60 grams (2 oz) butter
4 whole eggs
2 egg whites
icing sugar for dusting, optional
2 tbs strong coffee

Preheat the oven to 110 C (225 F) mark 1/4.

Lightly brush 2 baking sheets with softened butter and cover with
baking parchment. Cut an oval pattern, about 20 cm (8 inches) long
and 12.5 cm (5 inchcs) wide, from a thin piece of cardboard. Use
the pattern to trace 2 ovals on 1 baking sheet and 1 oval on the
second. Leave one-half of the second baking sheet free for piping
strips of meringue.

Sift together the icing sugar and the cocoa powder. Beat the egg
whites with a whisk or electric mixer until soft peaks form.
Gradually beat in the caster sugar and then continue beating until
stiff peaks form and the meringue is glossy and smooth. Fold in
the icing sugar, cocoa and vanilla with a spatula. Fit a piping
bag with the large plain tube and fill with the meringue. Pipe the
meringue to fill each traced oval, srarting in the centres and
working outwards in a spiral. Fit another piping bag with the Medium
plain tube and fill with the remaining meringue. Pipe long thin
scrips on the second baking sheet, leaving about 2.5 cm (1 inch)
in between each. Bake for at least 2 hours, until the meringue is
crisp and thoroughly dry. Cool and carefully peel off the paper,
then trim the ovals to equal sizes.

Bring 5-7.5 cm (2-3 inches) of water to simmering point in a
saucepan. Combine the chocolate, butter and 45 ml (3 tbsp) of the
sugar in a heatproof bowl and set it over the simmering water Leave
to stand, without stirring, until the chocolate has completely
melted. Remove from the heat and stir in the egg yolks with a spoon.
Heat the egg whites with a whisk or electric mixer until stiff
peaks form. Gradually beat in the remaining sugar and continue
beating until stiff peaks form and the meringue is glossy and
smooth. Whisk about one-third of the egg whites into the chocolate
mixture. Gently fold this into the remaining egg whites with a
metal spoon.

Spread a thin layer of moussse over 1 meringue oval with a palette
knife. Place a second oval on top and spread it with a thin layer
of mousse. Top with the third meringue and spread the top and sides
of the cake with the remaining mousse. Carefully cut the meringue
strips into 2.5 cm (1 inch) lengths with a serrated knife and use
them to decorate the top and sides of the cake. Sift icing sugar
over the top.

Cover and refrigerate for 2 hours before serving.

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