User Login
French Royal chocolate cake
French Royal chocolate cake
4.8
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This Royal chocolate cake is also known as Trianon in French. It has a layers of biscuits, crunchy pralines, and fluffy chocolate mousse covered in cacao powder. It fits all different celebrations but is most appreciated as a birthday treat.

Ingredient List for 10 servings:
Button Biscuit layer
Button
3 Egg whites
Button
75 gr Icing sugar
Button
40 gr Almond flour
Button
30 gr Sugar
Button
30 gr Flour

Button Praline layer
Button
625 gr Crêpe dentelles cookies
Button
80 gr Milk chocolate
Button
70 gr Chocolate pralines

Button Chocolate mousse layer
Button
300 ml Whipped cream
Button
150 gr Dark chocolate
Button
3 Egg yellows
Button
30 gr Sugar
Button
200 ml Water

Oven temperature:
180 degrees Celsius
Instructions:
Button Biscuit layer
Button
Preheat the oven at 180 degrees Celsius.
Button
Mix the egg whites with an electrical mixer until you have a hard foam.
Button
Add the icing sugar and the sugar and mix it gently together with a spatula.
Button
Add the almond flour and mix gently.
Button
In a baking form with removable edges cover the bottom and edges with a baking paper.
Button
Pour the batter in the form and bake in the middle of the oven for 15 minutes.
Button
Take out the sponge cake and let it cool down.

Button Praline layer
Button
Crush the cookies in a bowl.
Button
Melt the chocolate and pour it in the bowl with the cookies.
Button
Add the chocolate pralines and mix well.
Button
Pour the mixture over the sponge cake and place in the fridge for minimum 1 hour.

Button Chocolate mousse layer
Button
Whip the cream to a hard foam.
Button
Melt the chocolate, and let it rest.
Button
Melt the sugar and the water in a casserole, continue to mix until you get a consistence like syrup.
Button
Whip the egg yellows to a foam, and while whipping add the syrup.
Button
Add the melted chocolate.
Button
While stirring add the whipped cream in 3 times.
Button
Mix gently and pour it all over the cake.
Button
Let the cake rest in the fridge over the night.
Button
The next day cover the cake with cacao powder.

A selection of recipes from the same country.
This recipe is from France
A homemade recipe of a sandwich cake with pear, nuts and Roquefort cheese. It is a French cake that has its origin from 1925. If you like a mixture of sweet and salty, this is a cake is for you. You can serve it as aperitif, mingle food or for brunch depending on the occasion.
Homemade typical Alsatian Christmas cookie with an exotic taste of coconut. This is a soft cookie with a chewy inside. This sweet cookie will be a big hit for both adults and children.
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.