Concorde Torte

WARNING! - For serious chocoholics ONLY! DO NOT overdose - could be FATAL!

Ingredients:
Chocolate meringue-
5 large egg whites
150 g icing sugar
30 g cocoa powder
150 g caster sugar
Chocolate mousse-
8 egg whites
60 g caster sugar
375 g bittersweet chocolate
6 egg yolks
225 g butter
120 g icing sugar
Method:
To make the meringues:
Preheat the oven to 150*C.
Line baking trays with silicone paper.
Whip the egg whites until stiff (about 5 minutes). Halfway through, add 60 grams of sugar to help them keep their shape. When stiff, add the remainder of the granulated sugar at low speed. Fold in the cocoa and icing sugar with a spatula gently.
Spoon half of your meringue batter into a pastry bag or a ziploc bag with the corner cut off. Pipe your meringue batter onto a cookie sheet in three ovals , or circles. Fill the other cookie sheet with long straight lines of meringue batter.
Cook in the oven for 40 to 50 minutes, until the meringue is hard. Remove from the oven, and when cool, cut the long strips into unequal pieces.
To make the mousse:
Melt the chocolate in a water bath, or microwave.
Remove from the heat and beat in the butter (room temperature, not melted). Fold in the powdered sugar.
Add the egg yolks, making sure the mixture is relatively cool.
Beat the egg whites until stiff, adding 20 grams of sugar half-way through to keep them firm. Pour the chocolate mixture on top of the egg whites, and fold it carefully together, rotating the bowl a quarter turn after every fold. You want to be very gently to maintain as much of the air as possible.
Put the mousse in the fridge for an hour to chill.
To assemble the cake:
On a serving dish, lay one oval meringue disk. Cover the meringue disk with chocolate mousse. Lay another meringue disk on top of the mousse. Cover it with more mousse and repeat with the last meringue disk. Cover the entire cake with chocolate mousse and then decorate it to fully cover most of the mousse with the inch-long meringue pieces.
Refrigerate before serving. The cake tastes best if made the day before.

Konkord Torta
Samo za one koji mogu tolerisati velike kolicine cokolade! Torta je 'KILLER'

Potrebno:
'Hrskave' kore-
5 vecih bjelanaca
150 gr sitnog secera
30 gr kakaa
150 gr secera u prahu
Cokoladni mus-
8 bjelanaca
60 gr secera
375 gr tamne cokolade (70%)
6 zumanaca
225 gr putera
120 gr secera u prahu
Nacin:
Umutite bjelanca u cvrst snijeg, dodajte secer pa jos mutite dok se ne istopi. Pomijesajte kakao i secer u prahu, prosijte na povrsinu bjelanaca, pa rucno sjedinite masu. Ubacite masu u kesu, odrezite joj vrh, pa oblikujte 3 kruga (ili ovala) + nekoliko 'prutica'za okolo torte. Pecite 50 min na temp 150*C, na plehu pokrivenom silikonskim papirom.
Umutite bjelanca sa secerom u cvrst snijeg. Ostavite po strani.
U drugu posudu umutite zumanca sa secerom u prahu, ubacite puter koji je sobne temperature i itoplenu cokoladu (pazite da nije pretopla). Pomijesajte sa bjelancima i ostavite u frizideru da se malo stegne.
Rasporedite krem preko prve kore, stvite drugu preko, krem, pa i trecu koru. Premazite tortu okolo i po povrsini sa kremom, zatim izlomite prutice i utisnite ih sa strane. Ohladiti tortu nekoliko sati prije serviranja.