Spooky Skull Concorde Gateau

The finished Article!

The finished Article!

Afternoon folk!

As I posted recently, I have been asked by the Wallace & Gromit Foundation to come up with a spooky Halloween bake.  I thought that I could do something simple, some ghost shaped cookies perhaps, but then why should Halloween only be good for cheap and easy bakes?!  I wanted to push the boat out and bake something more creative!

This recipe is for a Concorde Gateau, a cake that is made up of alternating layers of meringue and French chocolate mousse.  It is decadently epic and could be served for any special occasion, not just a skull shape for All Hallows Eve!

W&G Gateau 2

To go with this bake, I have also been asked to make a ‘How-to’ video, something I have never done before.  Turns out that video editing is hard, especially when you are a chatty bugger!  Still, if you haven’t seen enough of my big fat face then feel free to watch all half-hour of video below where I talk you through each stage, step by step.  Its not as complex as it looks, trust me!

As always, if you bake this, send me a picture as I would love to see how you get on.

Love always


You can find the Youtube video tutorial here!



Orange food gel
100g Icing sugar
4 large egg whites
100 g Caster sugar

Chocolate Mousse
250 g Dark Chocolate
250 g Unsalted butter, room temperature
6 large egg whites
1tbsp granulated sugar
3 large egg yolks

  • Draw skull shape onto a piece of card, cut out and trace three times onto non-stick paper
  • Whip the egg whites for the meringue until light and fluffy. Slowly add caster sugar and mix until smooth.  Fold in the Icing sugar and colour orange with the food gel.
  • Pipe skull shapes and long sausages onto the non-stick paper. Bake for 2 hours at 120c until dry and crisp.  Leave to cool completely.
  • Melt the chocolate for the mousse over a pan of simmering water.
  • Beat the butter in a mixer for 5 mins before adding the, now cooled, chocolate.
  • Mix the egg whites until fluffy before adding the egg yolks and folding in the chocolate mousse.
  • Sandwich layers of chocolate mousse between layers of meringue until covered completely. Decorate with fondant eyes and mouth.
  • Cut the meringue strips into small ‘bones’ and use to decorate the skull.
  • Serve and eat!
Inside the Gateau

Inside the Gateau

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