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French Royal chocolate cake
French Royal chocolate cake
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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
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3 Egg whites
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75 gr Icing sugar
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40 gr Almond flour
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30 gr Sugar
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30 gr Flour

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

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

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

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

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

A selection of recipes from the same country.
This recipe is from France
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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