Concord Cake (เค้กคอนคอร์ด)

1.Preheat the oven to 110°C. Line a baking tray with baking paper.

2.Using a stand mixer fitted with the whisk attachment, whip the egg whites until foamy. Gradually add the caster sugar mixed with the cream of tartar and continue whisking until a stiff, glossy meringue forms.

3.Sift the icing sugar and cocoa powder over the meringue. Gently fold until just combined, then transfer to a piping bag fitted with a 1 cm plain round tip.

4.Pipe two 6-inch meringue discs by starting in the centre and piping a continuous spiral to the edge. Pipe the remaining mixture into long strips, leaving a small gap between each.

5.Bake for 1½ hours. Turn off the oven, leave the door slightly ajar, and allow the meringues to cool and dry in the oven for about 1 hour.

6.To make the chocolate whipped ganache, combine the dark chocolate and 250 g of the whipping cream in a bowl. Microwave in 30-second intervals, stirring after each, until smooth. Stir in the remaining 250 g whipping cream. Place the bowl over an ice bath until thoroughly chilled, then whip until light, fluffy, and able to hold its shape.

7.Transfer the whipped ganache to a piping bag. Pipe an even layer over one meringue disc, then place the second disc on top. Pipe more ganache over the top and spread the remaining ganache around the sides of the cake.

8.Break or cut the meringue strips into pieces about 3 inches long and arrange them vertically around the sides of the cake. Break the remaining meringue into smaller shards and scatter them over the top. Refrigerate for about 1 hourto allow the ganache to set.

9.Just before serving, dust generously with cocoa powder and slice as desired.