Concord cake

For the meringues
130g icing sugar
30g cocoa powder
130g caster sugar
130g egg whites
Mix the icing sugar and cocoa powder. Whisk the egg whites and fold in the powdered sugar. Add 1⁄3 of the egg whites to the icing sugar, mix. Gently fold in the remaining egg whites. Poach the meringue on a sheet of baking paper (discs of the same diameter (2 per cake) and boudin to surround the cake 4 to 4.5 cm high). Bake at 110°C for 1 hour. Leave to cool.

Chocolate mousse
210g dark chocolate
Liquid cream 30%MG (250g + 130g)
Heat 130g of liquid cream and pour it gradually over the dark chocolate pistoles. Mix well. Set aside. Whip 250g of cream with an electric mixer and add it gently to the warm chocolate (about 35°C)

Assembly
Take a first meringue disk. Wrap it in rhodoïd film. Top with chocolate mousse. Place the second meringue disk on top. Place a little mousse on top and smooth it out. Place in a cool place for 1 hour to harden. Keep the remaining mousse in the fridge. Remove the rhodoïd film. Smooth the edges with a spatula, add a little more mousse if necessary, then place the meringue strands all around. Place dark chocolate shavings on top and sprinkle with icing sugar at the last moment, before serving.