Chocolate Cake - Gatuea Mousse Chocolat et croustillant praline

 Ingredients for Succès Amande

  • 75g ground almonds
  • 75g icing sugar
  • 12g cornflour
  • 90g egg whites (4 medium eggs)
  • 50g caster sugar

 Ingredients for the praline

  • 300g praline
  • 100g white chocolate
  • 120g feuillantine or cornflakes

 Ingredients for the cholate mouse

  • 80g egg yolks (4 medium eggs)
  • 100g syrup a 30 C des quil bout
  • 250g dark chocolate patissiere
  • 300g whipping cream
  • 4g geletine powder

 Method

 Succès Amande

  1. Pre-heat the oven to 200°. Beat up the egg whites and stiffen them with the castor sugar
  2. Add delicately to it 50% of the powdered almonds. 50% of icing sugar and the corn starch
  3. Spread it on the baking sheet
  4. Cook it for 8 to 10 minutes at 200°. Let it cool and then use a pastry cutter to the size you wish ( to cut the base of your cake)
  5. NB: If you'd like a crunchy texture, wait for the succès to brown a little and vice-versa if you'd like it to be softer. Don't cook it too much and respect the cooking times.

 Praline feuillete

  1. Slowly melt the topping - white chocolate
  2. Loosen the praline and mix the two masses
  3. Add the feuillatine
  4. Spread it on the cooked succès and let in cool inside the pastry circle.

 Chocolate mousse

  1. Melt the chocolate to 55°
  2. Beat the cream until it thickens but not too much.  It must be of a mousse consistency
  3. Add the boiling syrup to the yolks and beat well
  4. Heat the mixture to 80° et beat it until it cools (30°)
  5. Proceed to mixing the 3 masses and then pour the mousse onto the praline in the pastry circle
  6. Put in the fridge for a minimum of 1 hour. Sprinkle it with Coco powder for the finishing touch
  7. Once the cake is finished, remove the pastry circle. With the help of the circle to help cutting, you can cut it regular length-wise to garnish it again between the layers with the garnish/ filling of your choice
  8. Replace the cut layers and the filling/garnish one by one in the pasty circle. Remove the circle and it's ready.

 Thanks to Rodney Logan for the translation from Chinese French to English.