Embark on a gourmet journey with our Trianon Cake, a luxurious dessert that combines the elegance of French patisserie with rich chocolate flavors. This exquisite cake features three distinct layers: a light and nutty almond dacquoise base, a crunchy milk chocolate crisp made with crêpes dentelles, and a velvety smooth dark chocolate mousse. Each layer complements the others, creating a symphony of textures and flavors.
Why You'll Love This
- Elegant Almond Dacquoise: A light, nutty base that sets the stage for the layers above.
- Crunchy Milk Chocolate Layer: Adds a delightful textural contrast with crêpes dentelles.
- Luxurious Chocolate Mousse: A rich and creamy top layer that melts in your mouth.
- Visually Impressive: A sophisticated dessert that's as beautiful as it is delicious.
Occasions
- Special celebrations like anniversaries and birthdays
- Elegant dinner parties
- Holiday gatherings
- Whenever a luxurious and indulgent dessert is desired
Almond Dacquoise
- 3 egg whites
- 30 g sugar
- 30 g flour
- 75 g icing sugar
- 75 g almond powder
Milk Chocolate Crisp
- 125 g milk chocolate
- 5 packets of crêpes dentelles (Gavottes)
Chocolate Mousse
- 3 egg yolks
- 125 g dark chocolate
- 250 ml heavy cream
- 20 g water
- 30 g sugar
Instructions
- Dacquoise Base: Whip egg whites with sugar to stiff peaks. Gently fold in sifted flour, icing sugar, and almond powder. Spread in a circle mold and bake at 356°F (180°C) for about 15 minutes.
- Chocolate Crisp: Melt milk chocolate and crush crêpes dentelles. Mix together and spread over the cooled dacquoise. Chill in the fridge.
- Chocolate Mousse: Melt dark chocolate. Whisk egg yolks with water and sugar, then combine with melted chocolate. Whip the cream to soft peaks and gently fold into the chocolate mixture.
- Assemble: Pour the mousse over the crisp layer. Refrigerate until set.
- Serve: Unmold and serve chilled.
Enjoy your Trianon Cake, a decadent and sophisticated treat that's sure to impress!