If there was a chocolate cake to remember among those of pastry it is this one. When cut it first meets the foam ... the dacquoise hazelnut, re-foam, CROSSING PRALINATED !!!, and finally dacquoise nutty.
Balanced, light, delicious, it's one of my favorite cakes.
Not so difficult to do, it is enough to know the technique that I will try to detail as precisely as possible! For my part, I missed the foam the first time but by viewing a very accessible video I understood my mistake and I never missed it! So do not hesitate to do so by following the advice I will give you and the tour will be played!
Second strong point of this cake, one can easily make two and freeze the second for a future meal, it freezes very well, it is even a necessary step before the finishes!
Ingredients for a circle of 20cm: (personally I always do double the quantities to freeze one, because the robot prefers the large quantities and that the work is spread for 2 cakes)
Dacquoise:- 100g of egg white (3-4)
- 30g of powdered sugar
- 70g icing sugar
- 60g of hazelnut powder
- 15g of cornstarch or flour
- a pinch of salt
Crusty praline:- 35g of milk chocolate
- 140g of praline (you can do it yourself but in this case, I advise you to do this before)
- 60g of pancakes lace (glitter leaflet)
Chocolate mousse :- 60g of yellows (4)
- 30g of sugar
- 25g of water
- 100g of chocolate pastry minimum 55% (me I put off the 64)
- 200g of liquid cream 30% minimum
Realizing the Hazel dacquoise:
Preheat your oven to 200-210 ° rotating heat.
In a salad bowl put the egg white, the powdered sugar, and the salt and whisk until you get a very solid meringue.
In a second bowl put the hazelnut powder, icing sugar and cornstarch and mix.
Incorporate the meringue gently.
Using a socket pocket, make a 20cm circle and a 18cm circle on parchment paper.
Tip: Butter your circle 20cm (and a 18cm if you have one) and to make the biscuit in, it will avoid that it falls down.
Bake 10-12 minutes at 200-210 ° turning heat, then place on rack. Be careful when you take off your biscuit not to break it.
Without circle
With circle, we see that it remains thick and fluffy
Put a bowl in which you will mount the Chantilly and the whisks in the fridge (or better to freeze) time to make the sequel.
Crusty praline:Put the milk chocolate to melt in the microwave (be careful not to cook it). Add praline and heat if necessary (if not liquid enough).
Coarsely stir the lace crêpes in a bowl and then add them to the chocolate mixture praliné delicately.
Unmould your dacquoise if necessary and prepare your circle for the assembly (if you have rhodoid for example)
Spread the crisp on the 20cm dacquoise as long as it is warm.
I use a tablespoon, really I did not find better to spread out, it's great!
Chocolate mousse :This is the most delicate step because there is the bomb paste, the whipped cream, and the chocolate, but I will guide you !!
Start by preparing your whipped cream. Remove the salad bowl from the fridge or frozen, put the cream in it, and whisk either with the robot (but beware of the small quantities) or with the electric mixer (attention splashes). When she is ready, she is said to be a bird's beak. When the beaters are removed, Chantilly hangs whips, like a beak. Reserve in the cool.
Be careful, if you whip too much, the cream turns into butter and if it is not enough you will not have a foam. I do as for the whites in the snow if I'm not sure I lean the bowl to see if it slips or if it sticks to the bottom (if it's glued it's good!)
Then melt the chocolate in the microwave. That is to say that you break it into small pieces then 1 min max power, you stir it a little, then in 30-second slices you check that it melts properly without baking by turning it until All is well melted.
The bomb dough!
Put the yolks in a salad bowl (or the robot bowl but watch out for small amounts) and prepare your drummer to go fast.
Put the water and sugar in a saucepan over high heat, when it boils and the sugar is completely melted, pour over the yolks whipping, then continue to whisk until chilled. It will whiten, thicken, lather!
In fact, it is said that whipping to the ribbon when you stop whipping, the dough must flow like a ribbon, it is sparkling and flowing.
Now you have to incorporate the melted chocolate with the bomb paste, attention is the decisive moment when everything is played (big pressure !!!).
With a spatula, drain all the chocolate into the bomb paste and mix thoroughly by remaining in the center of the bowl until you get a dinette-like or mont-blanc cream-like texture. Do not be delicate, do not do it with the whip anyway but it is essential that the mixture is done well otherwise the chocolate crystallizes and it is damn! When you feel that the mixture is working, you can calm the game and go more gently.
Finally, carefully incorporate the whipped cream, there must be delicate, and well go back to the bottom to bomb paste. Is it a little liquid? It's not too serious.
Mounting!
Pour some foam on your crispy about 1cm thick, then put your dacquoise 18cm in the middle and cover with foam to the top of the circle.
It is finished, now it leaves to the freezer for at least 2-4 hours before the finishes (or you decide that you have done enough, and you will sprinkle it with cocoa that is all! In this case no need to pass it To the freezer!
For those who want to do the mirror frosting, it's here!
Ingredients frosting mirror: (you will get for 2 cakes and it will inevitably because it necessarily takes more to coat a cake)
- 80 g of water
- 240 g of sugar
- 80 g of cocoa powder (100% cocoa)
- 160 g liquid cream
- 5 sheets of gelatin
Put the gelatin sheets in a cold water bath to soften them.
Put the water and sugar to heat in a saucepan over high heat. Place the cocoa powder in a bowl.
When the sugar has boiled and is completely melted, pour a good half on the cocoa and stir. Add the remaining syrup while trying to avoid as much as possible the lumps but it's not simple.
Recycle your pan to heat the cream. When it no longer boils, squeeze the gelatine and put to melt in the cream by stirring to homogenize well.
Pour the cream over the mixture cocoa mix, then filter all in a Chinese or colander to remove any lumps.
Let cool, you can pour this mixture on your frozen cake when it will be at 30 ° to see 25 ° in no panic and no precipitation especially!
The pictures speak for themselves, you put your cake on a rack with a plate underneath and you pour the frosting, then either with a bent spatula or shaking it a little, you remove the excess glaze.
Finally the finishes, you can melt chocolate etc. whatever you want, the internet will be a source of inspiration for deco!
The cake is eaten after 3-4 hours in the refrigerator, it will be perfect!
