Before starting this Gâteau Concorde by Lenôtre, organise the necessary ingredients for the chocolate meringue. For the chocolate meringue: In a mixing bowl, sift the cocoa powder and icing sugar, using a fine sieve. Tap the edge of the sieve with a spatula to facilitate the sifting process. Set aside. Place the matured egg whites (ideally at room temperature) in the stand mixer recipient. ...