Royal Chocolate cake "Recette du Trianon ou Royal au Chocolat

(chilled for 3 hours)

chilled overnight : better texture and taste

Ingredients:

Jaconde Biscuit  :

40 grams Almond powder
15 grams icing sugar(sifted)
15 grams flour T45 or T55(sifted)
10 grams sugar
3 eggwhites
20 grams milk


Puff pastry praline:

80 grams dark chocolate
150 grams praline: (100 grams almond, noisette(hazelnuts) powder mixed, 20 grams milk, 3 tbsp sugar)
120 grams crepes dentelles(flaked) (see  recipe crepes dentelles https://fredovic.blogspot.com/2020/07/crepes-dentelleslacy-crepes-paillete.html)


Chocolate mousse:

ganache:
150 grams dark chocolate 65% cacao or    120 grams of dark chocolate 65% cacao plus 20 grams of cacao powder) to make the cake less sweet.
50 grams  creme fleurette liquid 30% fat (whiping cream)

for chantilly:(whipping cream)
 250 grams of creme fleurette liquid 30% fat (whipping cream)


Procedures:

First Step: preparing the biscuit:

after 3 hours (chilled in the refrigerator).