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Here's a delicious recipe from Philippe you can try at home:
Philippe Ketfi’s Concorde
5 egg whites
200g caster sugar
300g icing sugar
50g cocoa powder (preferably Dutch cocoa)
250g sugar
50ml water
3 eggs
250g softened butter
150g dark chocolate
Cut out two 18cm circles from baking paper and use to line baking trays. Whisk together egg whites and caster sugar until stiff. Sift icing sugar and cocoa together, fold into beaten whites. Divide meringue evenly between both baking paper circles and smooth tops. Bake at 70°C-80°C for two hours.
Remove from oven and allow to cool. To make chocolate butter cream boil sugar and water together until it reaches soft ball stage (121°C on a food thermometer). Remove from heat, pour on to eggs and whisk until mixture cools. Add butter. Fold in melted chocolate.
Place one meringue disc on a tray with flat side on base. Spread chocolate butter cream filling on top. Place other meringue disc, with flat side facing upwards, on top of butter cream filling. Smooth sides with a knife dipped in warm water and refrigerate (preferably overnight).
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