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This Royal chocolate cake is also known as Trianon in French. It has a layers of biscuits, crunchy pralines, and fluffy chocolate mousse covered in cacao powder. It fits all different celebrations but is most appreciated as a birthday treat.
Ingredient List for 10 servings:
Biscuit layer
3
Egg whites
75
gr
Icing sugar
40
gr
Almond flour
30
gr
Sugar
30
gr
Flour
Praline layer
625
gr
Crêpe dentelles cookies
80
gr
Milk chocolate
70
gr
Chocolate pralines
Chocolate mousse layer
300
ml
Whipped cream
150
gr
Dark chocolate
3
Egg yellows
30
gr
Sugar
200
ml
Water
Oven temperature:
180 degrees Celsius
Instructions:
Biscuit layer
Preheat the oven at 180 degrees Celsius.
Mix the egg whites with an electrical mixer until you have a hard foam.
Add the icing sugar and the sugar and mix it gently together with a spatula.
Add the almond flour and mix gently.
In a baking form with removable edges cover the bottom and edges with a baking paper.
Pour the batter in the form and bake in the middle of the oven for 15 minutes.
Take out the sponge cake and let it cool down.
Praline layer
Crush the cookies in a bowl.
Melt the chocolate and pour it in the bowl with the cookies.
Add the chocolate pralines and mix well.
Pour the mixture over the sponge cake and place in the fridge for minimum 1 hour.
Chocolate mousse layer
Whip the cream to a hard foam.
Melt the chocolate, and let it rest.
Melt the sugar and the water in a casserole, continue to mix until you get a consistence like syrup.
Whip the egg yellows to a foam, and while whipping add the syrup.
Add the melted chocolate.
While stirring add the whipped cream in 3 times.
Mix gently and pour it all over the cake.
Let the cake rest in the fridge over the night.
The next day cover the cake with cacao powder.
A selection of recipes from the same country.
This recipe is from
France
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