Concord Cake

This recipe came from a little Bed and Breakfast in Jefferson, TX called the Stillwater Inn.  I have always gotten rave reviews for this dessert.    This is a moderately difficult recipe.  If you are ever in Jefferson you should stop in and try theirs. 

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For the Meringue:

Preheat oven to 275 degrees.

3 1/2 tablespoons bitter cocoa powder
1 cup confectioners sugar
5 egg whites (approximately 3/4 cup)
2 teaspoons cream of tartar
2/3 cup granulated sugar


Butter and lightly flour baking sheets or cover with parchment paper. Sift the cocoa powder and the confectioners sugar 2 times.  Beat the egg whites until firm, adding the cream of tartar, then the sugar gradually.  When stiff, with a rubber spatula, fold in the cocoa-sugar mixture.  Do not over mix.  Spoon into pastry bag.

Pipe the meringue into (12) 4 inch circles and bake for 2-2 1/2 hours.  Allow the meringues to cool for 8-10 minutes before removing from sheet.  Once covered, they can be kept in an airtight container for 3 days.

For the Chocolate Mousse:

7 ounces semi-sweet chocolate
1 cup egg whites
2 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon confectioners sugar

Melt chocolate over water or in a double boiler and allow to cool until just warm.  Beat cream until stiff and add confectioners sugar.  Place in a large bowl and return to refrigerator.

Beat egg whites until stiff.  Add sugar and beat until the sugar is dissolved and meringue glistens.  Fold in chocolate and evenly mix.  Add to the whipped cream and evenly blend with spatula.  Refrigerate for 2 hours.

For the Topping:

1 pint heavy whipping cream
Vanilla
Confectioners sugar
toasted sliced almonds

Beat 1 pint of whipping cream and sweeten with confectioners sugar and vanilla at the last moment.

Assembly:  Concord cakes are best assembled immediately prior to serving.  On each plate place a small dollop of mouse (to secure meringue) and place a layer of meringue on each.  Add a layer of mousse on top and repeat with another layer of meringue and mousse.

Finish with a dollop of whipped cream and sprinkle with toasted sliced almonds.  Serve immediately, since it does not keep after put together.