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Origin: France
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.

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