Ingredients
Equipment
Method
- This elegant French dessert features:A crunchy dacquoise base (made with lightly sweetened almond/hazelnut meringue). A crisp praline crunch layer (using homemade praline paste mixed with crispy wafers). A silky chocolate mousse (rich but airy). A glossy cocoa mirror glaze. Chocolate Royal can be built using silicone molds or cake rings.Ensure that the dacquoise and crunchy praliné disks are made slightly smaller in diameter than the cake ring you'll be using to build the cake.
Dacquoise Biscuit
- For this cake, you will need 2 Dacquoise discs.
Chocolate Chablon
- In French pastry, “chablonner” means applying a thin layer of chocolate—usually with a brush—over a sponge or biscuit base (like in an Opéra Cake). This chocolate layer acts as a protective seal that consolidates the base, prevents it from breaking, and stops moisture from compromising its texture. Melt 50g dark chocolate, stir in about 10% neutral oil. Coat the whole surface of the Dacquoise bottom only, and chill to set.
Crunchy Praliné
- Gently melt milk chocolate over a bain-marie or in a microwave safe bowl. Do not overheat.
- Incorporate praliné into the melted chocolate thoroughly.
- If using corn flakes; crush them first. A one-to-one ratio of corn flakes and wafers can be used to make your crunchy praliné.
- Add wafers to the chocolate praliné mixture. Keep it warm.
- Make 2 crunchy praliné disks and keep them refrigerated.
Montage Using Stainless Cake Ring
- Sandwich together the dacquoise biscuit with the crunchy praliné disk with some of the chocolate mousse. Gently press to seal.
- Fill up cake ring to the top with chocolate mousse.
- Spread out mousse downward and toward the edges of the ring with the ladle.
- Smooth out the entremet with the large offset spatula. Freeze cake overnight. Remove cake ring and glaze.
Montage Using Yule Log Silicone Molds
- Trim and cut dacquoise into 2 rectangles according to the size of the mold. The first one is for the bottom cake and second dacquoise (narrower) is for the center. Fill chocolate mousse halfway up the sides of the silicone mold. With an offset spatula, spread out chocolate mousse following the curve. Place the narrow dacquoise in. Add more chocolate mousse, almost to the top and cover it with a layer of crunchy praliné. Add more mousse and place the second dacquoise. Freeze cake overnight before un-molding.
Storage
- Chocolate royal can be kept frozen (unglazed) for up to 3 months. Glaze cake and refrigerate it overnight before serving. Upon glazed, the chocolate royal can be refrigerated for up to 5 days.
