Royal chocolate
whisk
For the biscuit:
• 45 g ground almonds
• 10 g grated coconut
• 20 g ground hazelnuts
• 50 g icing sugar
• 20 g flour
• 80 g egg whites
(3 small eggs)
• 50 g sugar
For the crunchy praline:
• 240 g praline chocolate
• 140 g crêpes dentelles
• 200 g pot chocolate icing
• Patisserie ring,
26 cm in diameter
For the chocolate mousse:
• 90 g milk
• 3 gelatine sheets
• 90 g dark chocolate
• 50 g milk chocolate
• 250 g whipping
cream, 30% fat
Prepare the biscuit:
In a bowl, mix the icing sugar, flour, ground
almonds, ground hazelnuts and coconut. Transfer the egg
whites to the stainless steel bowl and attach the balloon whisk.
Whisk at top speed until the egg whites form very firm peaks.
Gradually add the sugar in order to form a very firm meringue.
Add the dry mixture and gently fold using a spatula. Place the
mixture in a piping bag. Pipe out a disc that is 1 cm thick and
25 cm in diameter onto a baking tray lined with parchment paper
and dust with icing sugar. Bake for about 15 minutes at 170°C.
Prepare the crunchy praline:
Melt the chocolate in the microwave
with a spoonful of rapeseed oil. Crush the crêpes dentelles and
combine with the melted chocolate. Spread a 5 mm layer of the
mixture between 2 sheets of parchment paper and place in the
refrigerator. When the biscuit is chilled, prepare the chocolate
mousse: melt the dark chocolate and the milk chocolate in the
microwave. In a saucepan, bring the milk to a boil and add the
pre-soaked gelatine (soak it in cold water for around 10 minutes
and then squeeze it out to soften it). Pour the hot milk over the
melted chocolate and mix well using a hand whisk until a smooth
mixture forms. Leave to cool. Pour the whipping cream into a
very cold stainless steel bowl. Make sure that the stainless
steel bowl is very cold, then pour in the liquid cream. Attach the
multi-prong whisk and the lid, then whisk for 2 minutes at speed
6, then for 30 seconds at maximum speed. Add the whipped
cream to the chocolate and gently fold the mixture in order to
obtain a chocolate mousse.
Assembly:
Place the biscuit disc at the bottom of the ring
previously lined with parchment paper to make it easier to turn
out. Cut out a disc of the crunchy praline of the same diameter
as the biscuit and lay it on top of the biscuit. Replace the ring
around the biscuit and finish by adding the chocolate mousse.
Make sure that the mousse is fully smoothed out and place the
cake in the freezer for at least 12 hours. Before serving, turn
the cake out onto a cake rack and cover with chocolate icing
that has been warmed up in the microwave. After 5 minutes,
transfer the cake onto a cake platter and leave to defrost for
2 hours before serving.
× 8
bowl
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