Trianon chocolate royal cake

Discover the history of Trianon Chocolate Royal cake.

1. Hazelnut Dacquoise

   • 80 g egg whites (2)
   • 65 g hazelnuts
   • 60 g icing sugar
   • 50 g vanilla sugar
   • 15 g cornflour

   • Place the hazelnuts on a baking tray and bake for 20 minutes at 150º C.
   • Let the hazelnuts cool to room temperature and process them with the icing sugar until you get a sandy texture or something similar to crushed biscuits.
   • Whisk the egg whites with the white sugar in a bowl until stiff peaks form, for about 7 minutes.
   • Sift the cornflour and gently fold it into the previous mixture with a spatula, avoiding deflating the meringue.
   • Add the crushed hazelnuts and fold in the same way as the cornflour until a homogeneous mixture is achieved. You can add hazelnut essence to intensify the flavour.
   • Pour the mixture into a piping bag with a plain nozzle of 2 cm in diameter and pipe a circle of 26 cm onto baking paper.
   • Bake at 180º C with top and bottom heat for 11 minutes.
   • Cool to room temperature, wrap in cling film and freeze for at least 1 hour.

2. Praliné Crunch

   • 100 g praliné
   • 50 g feuillantine or wafer
   • 30 g milk chocolate (41%)
   • 20 g butter

   • Melt the chocolate and butter in a bowl.
   • Add the praliné and mix well.
   • Break the feuillantine or wafer into small pieces and add it to the mixture.
   • Mix with a spatula until you get a homogeneous paste and set aside.

3. Dark Chocolate Mousse

   • 450 g cream (35% fat)
   • 275 g dark chocolate (70%)
   • 240 g whole milk
   • 90 g egg yolks (5)
   • 50 g white sugar

   • Whisk the egg yolks with the sugar in a bowl.
   • Heat the milk over medium heat in a saucepan until it boils.
   • Pour the hot milk over the egg yolk mixture, stirring with a whisk.
   • Return the mixture to the saucepan and cook, stirring constantly, until it thickens slightly at 82º C.
   • Pour the hot mixture over the dark chocolate and stir until combined. Let it cool to 30º C.
   • Whip the cold cream to soft peaks, avoiding overwhipping.
   • Fold the cream into the chocolate mixture in two stages using gentle folding motions.
   • Set aside.

4. Chocolate Glaze

   • 210 g white sugar
   • 105 g water
   • 105 g cream (35% fat)
   • 75 g cocoa powder
   • 75 g glucose
   • 12 g gelatine

   • Soak the gelatine in cold water for at least 10 minutes.
   • Heat the water, cream, sugar, glucose and cocoa over medium heat until it reaches 103º C.
   • Turn off the heat, add the soaked gelatine and emulsify with a hand blender.
   • Set aside until ready to use.

5. Assembly

   • 100 g dark chocolate (70%)
   • Edible gold powder (optional)

   • Trim the dacquoise to a diameter of 24 cm.
   • Place the dacquoise in a 24 cm mould, pour the praliné crunch on top, spread it with a spatula and freeze for at least 1 hour.
   • Pour the chocolate mousse into a 24 cm silicone mould and place the dacquoise and praliné disc upside down. Gently press it to submerge it in the mousse.
   • Freeze for at least 6 hours.
   • Heat the glaze to 40º C, unmould the cake, place it on a wire rack and cover it with the glaze. Remove the excess with a metal spatula.
   • Allow to defrost in a cool, dry place for 4 hours.
   • To decorate, you can make a chocolate ring by melting 100 g of chocolate and spreading it on baking paper in the shape of a 24 cm ring with a thickness of 1-2 mm. Cut a ring 2 cm wide, paint it with edible gold and place it over hazelnuts on the cake.
   • Store in a cool place if consumed the same day or in the fridge otherwise. Leave at room temperature for 30 minutes before serving.

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