Royal chocolate (new recipe)

After the carrot rillettes with gingerbread (here) and the lamb shank tagine with dried apricots (here), necessarily comes the end of the meal and the moment that we all wait impatiently, that of the birthday cake.

I wanted to complete the meal with a good dose of chocolate. A royal tempted me a lot.
I could have made this recipe again (here) which is the very first one I made. I had the opportunity to make it many times in a culinary workshop and it was a success each time it is so delicious and within everyone’s reach.
I had later proposed a caramelized milk chocolate variant (here) which is also very popular.

This time, I preferred to test a new way of making foam, using a bomb device. I had already used this method for the Ferrero layer cake gianduja mousse (here). The realization of the foam is a little more technical, but the result is also much more interesting. I love this mousse and its fine and light texture in the mouth.
I think I have definitely adopted this recipe.

For a perfect result, I also opted for a delicious chocolate, Manjari 64% from Valrhona, whose red fruit notes I love. For the crunch, I chose black gianduja.
All of this makes this cake delicious.

Royal Chocolate:

Dacquoise:

2 blanks egg
45g sugar
45g ground almonds
45g icing sugar
15g flour

Preheat the oven to 180°C.

Whip the whites by adding the sugar in several times.
Mix the ground almonds, icing sugar and flour. Gently mix this mixture with the whipped egg whites using a spatula.

Place a small rectangular frame (23×16) on a baking sheet. Pour the batter inside without greasing it.
Cook for about 13 minutes.

Let cool,

Crisp:


100 g black gianduja (Varhona)
80 g of Gavottes
20g hazelnuts


Take advantage of the cooking of the dacquoise to roast the hazelnuts.
Let them cool then rub them to remove the skin.

Melt the gianduja in the microwave in 20 second increments.
Add the Gavottes reduced to crumbs and the finely chopped hazelnuts.
To mix together.

Spread the crisp on the dacqoise.
Book cool.



Chocolate mousse:

100g egg yolks
42g whole egg
75g sugar
50g water
225g chocolate (Manjari 64%)
275g full cream

Whip the whipped cream.
Book cool.

Prepare a water bath.

In a bowl, put the yolks, eggs, sugar and water.
Place everything on the bain-marie and bring to 82°C while stirring with a whisk.

Once the temperature has been reached, remove the bowl from the bain-marie and beat until the mixture is barely lukewarm and well puffed.

Melt the chocolate in 30 second increments in the microwave.
Gradually add the batter while whisking vigorously.
Add the whipped cream in several batches delicately with a spatula.

Take the dacquoise out of the fridge.
Pass a blade all around to unmold it.
Cut a centimeter all around.


Wash the frame and garnish it with rhodoïd.

Place the dacquoise inside then cover with mousse.

Refrigerate for a few hours.
Prepare a coffee and eat the crispy dacquoise scraps.

Place the cake on a serving platter and unmold.
Decorate as you wish.


To finish: this cake will be perfect for 10 people.


Always choose a good chocolate.
If you don’t have gianduja, you can mix your chocolate and praline (here).


This cake can be made ahead and frozen.


A birthday, a delicious cake and of course a glass of Champagne. During the Méréville Remarkable Taste Sites Fair, I was not able to taste Jacquinot & Son Champagne on the spot because the time to get back on the road had arrived. I had the pleasure of being offered the bottle to discover it at home. And yes, they are like that the producers that we meet during these events!

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