Royal Chocolate Cake - Trianon

Details of Royal Chocolate Cake - Trianon:

For a chocolate lover, you can simply fall in this the most famous French Gateaux name Royal Chocolate Cake - Trianon

An almond dacquoise sponge which is made with a mixture of almond paste, egg yolks, and the soft peak of egg white and cocoa with the soft and spongy texture topped with crunchy flakes and covered with heavy chocolate mousse and chocolate mirror glaze on the top. Very easy recipe to make and a truly impressive flavour.

Note: Just refrigerate the cake up to 5 hours before glazing.

Recipe of Almond Dacquoise:

Almond Paste: 360 gm

Icing Sugar: 135 gm

Whole Eggs: 125 gm

Egg yolk:225 gm

Egg white:320 gm

Sugar:130 gm

Flour:110 gm

Cocoa powder:110 gm

Melted butter:110 gm

Method:

Make a soft meringue of egg white and granulated sugar, and keep aside, in a mixing bowl make soft the almond paste and mix the icing sugar and add the egg yolk and whole eggs then whisk the mixture till 18 minutes make it fluffy. Take out the mixture and add the soft meringue and fold it slowly then add dry ingredients and add melted butter. Take a baking tray grease it places the mixture in the tray level it from all the corner and bakes it in the deck oven at 220°C for 8 to 10 minutes.

Feuilletine or crunchy flakes:

Milk chocolate: 370 gm

Cocoa butter: 50 gm

Butter: 100 gm

Pailleté feuilletine: 540 gm

Hazelnut paste: 830 gm

Method:

Melt the milk chocolate, cocoa butter, and butter together on a double boiler method and melt the mix till become soft or in liquid consistency. In a bowl put Hazelnut Paste and make it a little soft, mix the chocolate mixture and at last mix Feuilletine, don't mix for a long because Feuilletine can be mashed, as soon as it's ready to pour the mixture on an Almond Dacquoise and level it and keep aside for set the mixture.

When the chocolate will become hard Feuilletine mixture will get stick with the soft Almond Dacquoise and its very important if the Feuilletine mix is not sticking properly with Almond Dacquoise in the last when you will cut the pastry the sponge and flakes will get separate in every bite and you can miss the perfect flavour of the cake.

Recipe for chocolate mousse:

Milk: 1100 ml

Sugar: 100 gm

Liquid Glucose : 30 gm

Egg yolk: 500 gm

Gelatine sheets: 35 gm

Dark chocolate: 1 kg

Whip cream: 1250 ml

Method:

Soak the gelatine sheets in a sold water. Make the milk hot add sugar and Liquid Glucose, don't bring to the boiling point add egg yolk constantly, and mix it carefully the egg should not become scrambled. Take out from the range strain mixture. Adds the dark chocolate and melted gelatine and mix it properly.

Whisk the mixture for a while to reduce the temperature and bring it to approximately around 32°C. Because the hot mixture can curdle the whipped cream. Whip the cream semi-soft and add the chocolate mix in the cream and mix it properly place the mousse in the top of crunchy flakes level it properly and refrigerate it.

Note: Just refrigerate the cake up to 5 hours before glazing.

The crunchy flakes which are made with paillette Feuilletine, caramelized hazelnut paste, and dark milk chocolate and melted butter. Instead of Feuilletine, you can use corn flakes or puffed rice. (it's optional).

Recipe of Chocolate Glaze:

sugar free cream: 120 ml

water: 140 ml

sugar: 180 gm

cocoa powder: 60 gm

gelatine sheets: 8 gm

Method:

Soak the gelatine sheet in cold water, in a pan put sugar-free cream, water, and sugar and bring it to the boil it and add cocoa powder and mix it properly remove from the heat strain it and add the soaked gelatine and mix it properly.

As soon as the glaze is in room temperature pour on the top of mousse level it by a palate knife and keep in the fridge for a while the glaze becomes set. And the delicious Royal Chocolate Cake is ready.

Nutrition:

Serving size: 1 slice Calories: 580 gm Sugar: 52 gm

Sodium: 55 gm Fat: 38 gm Carbohydrates:66.3 gm

Fibre: 3 gm Protein: 6.8 gm Cholesterol: 89.3 gm