The Royal Chocolate

Lolibox
The Royal Chocolate
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Description

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

Ingredients

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

Directions

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