Royal Chocolate Cake
Take a well-deserved break and treat yourself to my chocolate royal cake! 🍫 Are you celebrating a special anniversary or birthday? I have a wonderful dessert to impress everyone: the royal chocolate cake. A delicious and beautiful cake that thanks to my recipe you can reproduce comfortably at home.
Ingredients
Hazelnut dacquoise:75 gr of hazelnut flour75 gr of icing sugar2 egg whites30 gr of sugar
Praline brittle:80 gr of sugar1 tbsp water120 gr of hazelnuts80 gr of waffles40 gr of milk chocolate
Chocolate mousse:600ml fresh cream300 gr of dark chocolate
Mirror glaze:12 gr of gelatine170 gr of sugar100 ml water90 ml fresh cream75 gr of cocoa powder
Decoration:50 gr dark chocolateWafflesChopped hazelnuts
Preparation
Hazelnut dacquoise:Whip the egg whites until stiff, adding the sugar a little at a time. In another bowl, mix the hazelnut flour with the icing sugar. Now add the whipped egg whites to the powders and stir gently from the bottom to the top. Draw a circle on the surface of a sheet of baking paper (diameter 18 cm). Then, with the help of a piping bag, fill it with the freshly prepared mixture. Then bake for 12 minutes at 190°C.
The crunchy praline: Put the water and sugar in a pan over medium heat. When you see the first bubbles appear, add the hazelnuts. Stir constantly until caramel forms around the hazelnuts. When it is ready, pour everything on a baking sheet lined with parchment paper and let it cool. Once cool, cut them into pieces and place them in the blender bowl. Chop until you get a shiny and creamy paste (to avoid overheating the blender, take care to take breaks from time to time). The praline is ready! Now crush the wafers and add the hazelnut praline and melted milk chocolate to the bowl. Mix well.Immediately apply this mixture to the hazelnut dacquoise and level with a spatula (the surface should be even). Then store in the refrigerator.
The chocolate mousse:Whip the fresh cream with an electric mixer. Melt the chocolate and pour it over the whipped cream. Stir gently with a whisk until smooth.
Blending:Place the dacquoise covered with praline brittle on a tray. Place the pastry ring on top of the dacquoise (you should have a margin of about 2 cm between the ring and the base). Line the edges of the ring with the acetate ribbon then with a piping bag fill the remaining side space with the chocolate mousse. Then the whole top until you get to the edge of the ring. When you have filled the entire ring with the chocolate mousse, use a spatula to level the surface. Then place for at least 3 hours in the freezer.
The mirror glaze:Soak the gelatin sheets in cold water. Then mix all the other ingredients in a saucepan. (do not use whisks to stir because they may create air bubbles in the preparation and will not allow the desired mirror effect). Now put the saucepan over medium heat and heat while stirring. When the mixture seems homogeneous, remove from the heat. Pass the preparation through a fine mesh sieve to remove any lumps of cocoa. Add the squeezed gelatin sheets and stir until perfectly incorporated. Again, we advise you not to use whisks that could create air bubbles in the mixture. Now put the thermometer in the preparation and wait for it to reach 36°C, stirring regularly. It is very important to follow these guidelines to have a perfect frosting. A few minutes before the temperature reaches 36° C, remove the base of the cake from the freezer and place it on a pastry rack. Remove the ring and our acetate.When the frosting has reached the desired temperature (36°C), pour it over the surface of the cake but take care to cover the sides as well. Once this is done, lift the cake with the help of 2 steel spatulas and transfer it to the serving tray. Then refrigerate.
The decoration:Cut a little acetate ribbon (about 25cm). Melt 50 gr of dark chocolate and pour it onto the acetate tape, use the spatula to cover the entire surface of the ribbon. Crush 2/3 wafers and place the pieces on the belt. Then put it in the refrigerator for at least 15 minutes. Use a few crushed wafers to draw a line on the surface, then add a few chopped hazelnuts (always on the same line). Now remove the acetate tape from the refrigerator and cut out triangles with the help of a knife (dip the knife in boiling water and dry it for easier cutting). Finally, place the chocolate triangles near the line you have created on the surface. The royal chocolate cake is ready.
Take a well-deserved break and treat yourself to my chocolate royal cake! 🍫 Are you celebrating a special anniversary or birthday? I have a wonderful dessert to impress everyone: the royal chocolate cake. A delicious and beautiful cake that thanks to my recipe you can reproduce comfortably at home.
Ingredients
Hazelnut dacquoise:
75 gr of hazelnut flour
75 gr of icing sugar
2 egg whites
30 gr of sugar
Praline brittle:
80 gr of sugar
1 tbsp water
120 gr of hazelnuts
80 gr of waffles
40 gr of milk chocolate
Chocolate mousse:
600ml fresh cream
300 gr of dark chocolate
Mirror glaze:
12 gr of gelatine
170 gr of sugar
100 ml water
90 ml fresh cream
75 gr of cocoa powder
Decoration:
50 gr dark chocolate
Waffles
Chopped hazelnuts
Preparation
Hazelnut dacquoise:
Whip the egg whites until stiff, adding the sugar a little at a time. In another bowl, mix the hazelnut flour with the icing sugar. Now add the whipped egg whites to the powders and stir gently from the bottom to the top. Draw a circle on the surface of a sheet of baking paper (diameter 18 cm). Then, with the help of a piping bag, fill it with the freshly prepared mixture. Then bake for 12 minutes at 190°C.
The crunchy praline: Put the water and sugar in a pan over medium heat. When you see the first bubbles appear, add the hazelnuts. Stir constantly until caramel forms around the hazelnuts. When it is ready, pour everything on a baking sheet lined with parchment paper and let it cool. Once cool, cut them into pieces and place them in the blender bowl. Chop until you get a shiny and creamy paste (to avoid overheating the blender, take care to take breaks from time to time). The praline is ready! Now crush the wafers and add the hazelnut praline and melted milk chocolate to the bowl. Mix well.
Immediately apply this mixture to the hazelnut dacquoise and level with a spatula (the surface should be even). Then store in the refrigerator.
The chocolate mousse:
Whip the fresh cream with an electric mixer. Melt the chocolate and pour it over the whipped cream. Stir gently with a whisk until smooth.
Blending:
Place the dacquoise covered with praline brittle on a tray. Place the pastry ring on top of the dacquoise (you should have a margin of about 2 cm between the ring and the base). Line the edges of the ring with the acetate ribbon then with a piping bag fill the remaining side space with the chocolate mousse. Then the whole top until you get to the edge of the ring. When you have filled the entire ring with the chocolate mousse, use a spatula to level the surface. Then place for at least 3 hours in the freezer.
The mirror glaze:
Soak the gelatin sheets in cold water. Then mix all the other ingredients in a saucepan. (do not use whisks to stir because they may create air bubbles in the preparation and will not allow the desired mirror effect). Now put the saucepan over medium heat and heat while stirring. When the mixture seems homogeneous, remove from the heat. Pass the preparation through a fine mesh sieve to remove any lumps of cocoa. Add the squeezed gelatin sheets and stir until perfectly incorporated. Again, we advise you not to use whisks that could create air bubbles in the mixture. Now put the thermometer in the preparation and wait for it to reach 36°C, stirring regularly. It is very important to follow these guidelines to have a perfect frosting. A few minutes before the temperature reaches 36° C, remove the base of the cake from the freezer and place it on a pastry rack. Remove the ring and our acetate.
When the frosting has reached the desired temperature (36°C), pour it over the surface of the cake but take care to cover the sides as well. Once this is done, lift the cake with the help of 2 steel spatulas and transfer it to the serving tray. Then refrigerate.
The decoration:
Cut a little acetate ribbon (about 25cm). Melt 50 gr of dark chocolate and pour it onto the acetate tape, use the spatula to cover the entire surface of the ribbon. Crush 2/3 wafers and place the pieces on the belt. Then put it in the refrigerator for at least 15 minutes. Use a few crushed wafers to draw a line on the surface, then add a few chopped hazelnuts (always on the same line). Now remove the acetate tape from the refrigerator and cut out triangles with the help of a knife (dip the knife in boiling water and dry it for easier cutting). Finally, place the chocolate triangles near the line you have created on the surface. The royal chocolate cake is ready.
No comments:
Post a Comment