Royal Chocolate Cake - Trianon

Step 1

preheat oven to 335 F/170 C. Using a flour sifter, sift powdered (icing) sugar, almond, and hazelnut flour. In a separate bowl, whisk egg whites and gradually add granulated sugar until slightly firm. Once the meringue is ready, add icing sugar/flour mixture and gently mix with a spatula.

Step 2

Transfer the preparation in a pastry bag with Ateco plain pastry tip Adjust a mousse cake mold to 7 inches/18 cm in diameter. Pipe a spiral inside the mold placed on a baking sheet with the parchment paper or simply use a spoon. Bake for 20 to 25 minutes. Let it cool in a frame.

Step 3

crush crepes Gravottes roughly with hands or a rolling pin. Melt milk chocolate in a bain-marie/water bath. In a bowl, place hazelnut praline, Nutella and crepes’ chips and mix. Add melted chocolate and mix again.

Step 4

Use a knife to loosen the dacquoise from the mold, but keep it inside. Pour the crunchy mixture over dacquoise, spread it on a thin layer. Then remove the mold and freeze the dacquoise for about 10 to 15 minutes.

Step 5

whip the cold whipping cream in a bowl to get the whipped cream and refrigerate.  Melt dark chocolate broken in small pieces in a bain-marie/water bath. Bring milk to a boil, pour it over the melted chocolate, and mix with a rubber spatula until smooth. When the chocolate mixture is lukewarm, add it to the whipped cream and mix with a spatula as fast as possible. Transfer the mousse in a pastry bag with a plain tip.

Step 6

seal one side of an 8 inches/20 cm cake ring with a plastic film and place it on a wooden board or a baking sheet. Insert an acetate collar inside the ring. Poach the chocolate mousse in the trying to raise on the sides of the ring. Take the dacquoise disk from the freezer, turn it over and place it over the mousse (dacquoise side up). Slightly press the disk and remove the excess mousse with a bent spatula. Cover with a plastic film and freeze for at least 5 hours.

Step 7

, soak gelatin sheets in cold water for 10 minutes. Heat whipping cream over low heat and set aside. Pour water and sugar in a saucepan and bring to a boil. Once the sugar syrup starts boing actively, pout it over the sifted cocoa powder and gently mix, trying not to incorporate air. Add the drained gelatin and mix it with a hand blender. Then pout hot whipping cream and mix again. Pass the mixture through a fine-mesh sieve and mix with a hand blender. Let the glaze cool down to 86 F/30 C.

Step 8

take the dessert out of the freezer. Place the cake on a wire rack or a plate, which is itself placed on a baking sheet to collect the excess glaze. Remove the plastic film, mold (heat the sides of the ring with a blow torch), and acetate collar. Pour the glaze over the cake and remove the excess glaze with a bent spatula, passing it over the top once. Transfer the dessert on a cake board with the use of two metal spatulas. Place the cake in the fridge to thaw for 3 to 4 hours.