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the food dept’s hazelnut concorde cake
Ingredients
- • 2 tablespoons corn flour
- • 1/3 cup Dutch cocoa
- • 10 egg whites, at room temperature
- • a pinch salt
- • 1 teaspoon cream of tartar
- • 2½ cups caster sugar
- • 1 cup hazelnut meal
- • 1 qty Chocolate mousse
- • extra, Dutch cocoa for dusting
- Chocolate mousse
- • 250g 70% cocoa chocolate
- • 125g unsalted butter, at room temperature, diced
- • 4 egg yolks
- • 6 eggs whites, at room temperature
- • pinch of salt
- • 1 teaspoon cream of tartar
- • ¼ cup caster sugar
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