Now here is a chocolate dessert fit for kings. The royal chocolate cake is closer to a dark chocolate mousse covered cookie than a regular chocolate cake, which only means its flavor is deeper while its texture is lighter. Definitely, this dessert should be made the day before; the filling alone takes a couple hours to set properly. Almond powder gives the mousse (cake) its unique deep earthy flavor while the pralines do the same for the bottom cookie. These 3 layers are the definition of happiness


  • 60 grams ground almonds
  • 130 grams caster sugar
  • 15 grams flour
  • 3 egg whites
  • 1 teaspoon chocolate (powder)
  • 200 grams pralinoise (Poulain 1848)
  • 9 bags pancakes (gavottes lace)
  • 40 grams praline (Vahiné)
  • 75 grams granulated sugar
  • 1 egg
  • 3 yolks
  • 200 grams pastry (chocolate)
  • 30 cream (cl liquid)


  1. Preheat oven to 420 ° F.
  2. Combine flour, ground almonds, 60g of sugar and chocolate powder.
  3. Beat the egg whites using a whisk, until stiff then add the remaining 70g of sugar.
  4. Gently combine the chocolate powder mixture and egg whites with the mixer at minimum speed.
  5. Pour into the cake pan and spread so that it is filled fully.
  6. Cook for 10 minutes.
  7. Let it cool while you prepare the crunchy praline.
  8. Melt pralinoise, I preferred using the microwave for 5 minutes at 360.
  9. rumble the Gavottes crispy crêpes with your hands.
  10. Mix the melted pralinoise, Gavottes crispy pancakes and praline together.
  11. Cover the almonds with the still warm crunchy praline. Set aside to cool and harden.
  12. Meanwhile prepare the chocolate mousse.
  13. In a saucepan, boil 2 tbsp of water and sugar.
  14. Using the whisk, beat the 3 egg yolks and the egg, then pour in the syrup gradually and whisk until mixture is frothy.
  15. Melt the chocolate in microwave for 5 minutes at 360.
  16. Add it to the above mixture.
  17. Using the balloon whisk, whip the cream, until the volume doubles and stiff peaks form. Cream must be very cold to whip properly.
  18. Using the K beater on minimum speed, add the whipped cream to the chocolate mixture.
  19. Cover the crunchy praline with the mousse.
  20. Smooth and chill for at least 4 hours.
  21. Better prepared the day before.
  22. You can sprinkle with chocolate powder, powdered sugar or other presentation effect.
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