For the biscuit:
• 45g ground almonds
• 10g grated coconut
• 20g ground hazelnuts
• 50g icing sugar
• 20g flour
• 80g egg whites (3small
eggs)
• 50g sugar
For the crunchy praline:
• 240g praline chocolate
• 140g crêpes dentelles
(French crispy pancakes)
• 200g pot of chocolate
icing
• Patisserie ring, 26cm in
diameter
For the chocolate mousse:
• 90g milk
• 3leaves of gelatine
• 90g dark chocolate
• 50g milk chocolate
• 250g whipped whipping
cream, 30% fat
Prepare the biscuit: In a bowl, mix together the icing sugar, flour,
ground almonds, ground hazelnuts and coconut. Transfer the egg
whites into the stainless steel bowl and attach the multi-prong whisk.
Whisk on maximum speed until the egg whites form very firm peaks.
Gradually add the sugar in order to make 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 1cm thick and 25cm in diameter on a
baking tray lined with parchment paper and dust with icing sugar. Bake
for around 15minutes at 170°C.
Prepare the crunchy praline: melt the chocolate in the microwave with
a spoon of rapeseed oil. Crush the crispy pancakes and combine with
the melted chocolate. Spread a 5mm layer of the mixture between
2sheets 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 the boil and add the pre-soaked gelatine (soak it in
cold water for around 10minutes and then wring it out in order to
soften it). Pour the hot milk over the melted chocolate and mix well
using a hand whisk in order to get a smooth mixture. Leave to cool.
Make sure that the stainless steel bowl is very cold, then into it add the
liquid cream. Attach the multi-prong whisk and the lid, then whisk for
2minutes at speed 4, then for 4minutes at speed 6. Add the whipped
cream to the chocolate and gently fold the mixture in order to obtain
a chocolate mousse.
Assembly: line the patisserie ring with parchment paper in order to
ensure that the ring can be easily removed. Place the biscuit disc at the
bottom of the ring. Out of the crunchy praline, cut out a disc that is 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 12hours. Before serving, place the cake on a
cake rack and remove the ring. Gently warm the chocolate icing in the
microwave and cover the cake with the icing. After 5minutes, transfer
the cake onto a cake platter and leave it to defrost for 2hours before
serving.
WhiskBowlx 8
Royal chocolat
