The recipe for Royal chocolate cake is a classic of French pastry. An almond cookie enhanced with a crispy praline, all with chocolate mousse, that's what awaits you with Royal Chocolate, then let yourself be carried away by gluttony …
Royal chocolate cake
Equipment
- Oval stainless steel frame 30 cm long, 11 cm wide and 4.5 cm high
Ingredients
Almond sponge cake :
- 40 g ground almonds
- 40 g icing sugar
- 15 g cake flour
- 3 egg whites
- 20 g caster sugar
- 20 g milk
- 50 g dark chocolate 50% cocoa
Crispy praline :
- 80 g dark chocolate 64% cocoa
- 250 g praline
- 120 g flaky glitter (these are French lace pancakes called Gavottes)
Chocolate mousse :
- 300 g whipping cream
- 200 g dark chocolate 64% cocoa
Instructions
- For this cake, I use an oval stainless steel but the quantities are the same as with a 22 cm diameter circle.
- In a bowl, pour the almond powder, then sieve the flour with the powdered sugar into the bowl. Add the milk, and mix with a wooden spatula to obtain a consistent dough.
- Whip the egg whites, starting at medium speed. Then, when they start bubbling, add a bit of sugar and keep whipping.
- When the whites form a stiff peak, pour the rest of caster sugar and keep whipping until the sugar is completely blent in.
- Add half of the whipped egg whites to the dough and mix vigorously to soften the mixture, then add the rest of whipped whites, mixing gently this time.
- Spread the mixture on a baking sheet to get a surface a bit bigger than the oval ring used. It is hard to be very accurate about the quantity.
- Bake the biscuit in a 180°C (Thermostat 6) for 10 min or so.
- After the baking, flour the biscuit of powdered sugar to ease the work, because it is quite sticky. Then remove the biscuit from the baking sheet.
- Cut the biscuit to otain the shape that we want, according to the ring used. Remove the surplus of biscuit which you can eat with some chestnut jam on it, for instance.
- Remove the oval stainless steel, then spread a layer of melted chocolate on the biscuit. Let it hardening in the refrigerator.
- As for the crispy praline, start melting the dark chocolate. Pour it on the praline, add the flaky glitter then mix everything together.
- Remove the biscuit from the refrigerator then turn it over. Place the oval metal ring on top then pour and spread the crispy praline inside the ring.
- Hit the tray on your working area to get a completely leveled praline. Let it hardening in the refrigerator.
- For the chocolate mousse, melt the chocolate and heat 50 g of liquid cream. Pour the cream on the chocolate and whisk. Leave out the mixture.
- Pour the rest of cold cream in the cold tank of the whisk, then whip the cream until stiff.
- Add a third of the whipped cream with the chocolate ganache and whisk vigorously.
- Add the rest of whipped cream to the mixture and whisk gently to make a nice chocolate mousse.
- Fill the oval stainless steel of chocolate mousse, level and smooth the cake with a spatula, making to sure to avoid air pocket.
- Make a set on the opposite corners with a pastry bag fitted with St-honoré tip. Leave the Royal chocolate cake to rest in the refrigerator for 3 hours or so, or in the freezer for 1 to 2 hours.
- Remove the metal ring by heating it, then dust the cake with cocoa powder all over the surface.
- Place the royal chocolate cake on a display tray. Finish by covering the tower with chocolate macaroon shells (it is not an obligation), then decorate the top according to your wish.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.