Chocolate Royal (Trianon)

Ingredients

Egg whites

Granulated sugar (for the egg whites)

Ground almonds

Granulated sugar

Pastry flour

Sliced almonds or chopped hazelnuts (optional)

Crunchy (or any other coarsely-chopped thin and crunchy product, such as corn flakes)

Milk chocolate

Praline paste

Egg yolks

Granulated sugar

Water

Dark couverture chocolate (66%)

Heavy cream, cold (30%-35% fat)

Water

Granulated sugar

Cocoa powder

Heavy cream

Sheet gelatin (= 3 x 2g sheets))

Chocolate cutouts

Directions

Prepare the chocolate mirror glaze the day before using: soften the gelatin in cold water and in the meantime prepare a syrup by bringing the water and sugar to a boil on medium heat

Add the sifted cocoa powder and whisk

Brink the heavy cream to a boil

Incorporate the cream in the cocoa sugar syrup

Add the softened gelatin and whisk until it is dissolved. Store refrigerated in an airtight container overnight.

Whip the room-temperature egg whites with half of the sugar at medium speed

When the egg whites form soft peaks, add the second half of the sugar and whip at high speed until the whites form stiff peaks

Sift (or mix for a few seconds) together the remaining sugar, almonds and flour and add to the whipped egg whites

Gently incorporate the powders with a spatula with an upward movement, making sure not to deflate the batter

Fill a piping bag fitted with a large plain tip and pipe two 16cm spirals on a parchment lined pan (tip: hold the piping bag vertical a few centimetres over the pan; move the bag while letting the batter fall continuously; you can also draw the desired shape with a pen on the back of the parchment paper)

Optional: add the sliced almonds (or any nuts you used, chopped) on top of the batter

Bake for 20 minutes at 180°C

Melt the chocolate over a bain marie

Crush all the Gavottes (or simply use corn flakes) then incorporate the melted chocolate and praline paste

Bring the water and sugar to a boil then start whipping the egg yolks at maximum speed

When the syrup reaches 115°C, pour it slowly but steadily over the egg yolks while mixing at medium speed. Finish whipping at high speed for 10-15 minutes until the mixture forms thick ribbons (this is called "pâte à bombe")

Whip the cold cream to soft peaks at high speed, in a chilled bowl if possible. Stopping at the good moment before the cream forms stiff peaks is very important for the final texture of the mousse. Set aside and keep refrigerated.

Melt the chocolate over a bain marie

Incorporate the pâte à bombe gently into the cream and chocolate mixture

Finally incorporate the whipped cream into the chocolate mixture in 3 times with an upward movement, making sure not to deflate the mousse

Place an 18cm cake ring on a serving plate (with a paperboard round as base, if you can). Cover the inner side of the cake ring with a strip of clear acetate to facilitate unmolding

Trim the dacquoise rounds if necessary so that they are 16cm and place the first one in the ring

Cover the dacquoise round with the chocolate praline (you can save a handful of praline chunks for decoration)

Pour (or better pipe) the chocolate mousse inside the ring until halfway up the edge. Use a spatula to evenly coat the ring all the way up.

Place the second round of dacquoise in the middle and fill the ring with the remaining mousse

With a long spatula, remove the excess mousse so that the top surface is perfectly smooth and flat. Let the cake set for a couple of hours in the fridge. Then freeze for at least one hour before glazing.

Melt the mirror glaze over a bain marie until it reaches 37°C (not more!). You can pour the glaze on a cake starting from the centre towards the sides with a circular movement. It is advisable to place the cake on a wire-rack over a pan, so to collect the excess glaze, or just keep the cake ring in place if you only want to glaze the top.

Decorate the cake with the rest of the chocolate praline chunks, caramelized hazelnuts and chocolate cutouts (chocolate-covered hazelnuts will work divinely too)