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French Royal chocolate cake
French Royal chocolate cake
4.8
2 Reviews.
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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
Asparagus mousse
Asparagus mousse
A different starter to serve to your guests is this asparagus mousse. It doesn't matter if you use white or green ones, the only difference is that green asparagus give a nicer contrast to the mousse, which will also tastes better if you use fresh ones. This recipe is a great idea for the spring.
Gougère
Gougère
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
Bredele with Pumpkinseeds
Bredele with Pumpkinseeds
This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.
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