Chocolate Royal (Trianon)

Ingredients:

For the Dacquoise biscuit:
3 egg whites
80g caster sugar
80g ground almonds
80g icing sugar

For the praline crisp:
200g praline (or praline paste)
100g of lace pancakes (gavottes)
50g milk chocolate

For the chocolate mousse:
200g dark chocolate
300ml of full-fat liquid cream (very cold)

For the chocolate ganache:
150g dark chocolate

150ml of full-fat liquid cream

Instructions:

Preparation of the dacquoise biscuit:

Preheat the oven to 180°C. Line a baking sheet with baking paper.

Beat the egg whites until stiff with the caster sugar.

Sift together the almond powder and icing sugar, then gently fold them into the egg whites.

Spread the dough into a 22 cm diameter disc on the baking sheet and bake for 12 to 15 minutes. Leave to cool.

Preparation of the praline crisp:

Melt the milk chocolate in a bain-marie.

Crumble the lace pancakes and mix them with the praline. Add the melted chocolate and mix well.

Spread this mixture on the cooled dacquoise biscuit in an even layer. Place in the refrigerator to set the crisp.

Preparation of the chocolate mousse:

Melt the dark chocolate in a bain-marie.

Whip the liquid cream into stiff whipped cream.

Gently fold the melted (but lukewarm) chocolate into the whipped cream, lifting the mixture with a spatula to obtain a smooth mousse.

Pour the mousse over the praline crisp, smooth with a spatula and refrigerate for at least 2 hours.

Preparation of the chocolate ganache:

Heat the cream until boiling.

Pour the hot cream over the chopped chocolate and let sit for a few minutes.

Mix gently until you obtain a smooth and shiny ganache.

Let cool to room temperature, then pour the ganache over the chocolate mousse.

Finishing:

Refrigerate the cake for at least 2 hours so that the ganache sets well before serving.

For an even more elegant effect, you can decorate the top with chocolate shavings, cocoa powder or hazelnut pieces.

History of Chocolate Royal:

A decadent treat, the Royal Chocolate Cake Trianon is also known as the Royal Trianon Cake or simply "Trianon." Layers of chocolate mousse, praline feuilletine, and chocolate ganache make up this traditional French delicacy.

Various French pastry chefs and bakeries have been credited with creating the Royal Chocolate Cake Trianon, although its origins are unclear. However, it has been a staple of French pastries for generations. Chocolate mousse, praline feuilletine, and chocolate icing have always been the backbone of the cake, even though the cake itself has evolved over time. The origins of the Royal Chocolate Cake Trianon are murky, but this decadent dessert is beloved by chocoholics around.

The Trianon Palace at Versailles, France, is the inspiration for this delicious dessert. King Louis XIV (1638-1715) and Marie Antoinette, together with the rest of the French royal family, frequently vacationed at the Trianon Palace. The cake lives up to its name, Trianon, which means "wealthy" or "sophisticated," as its layers are thick and the filling is luxurious.

Gaston Lenôtre, a renowned French pastry chef, created the Royal Chocolate Cake, also known as the Royal Chocolate Cake Trianon or Trianon Cake. Famous French chef Gaston Lenôtre helped pioneer the development of pastry as an art form in France. Gaston Lenôtre, a French baker and restaurateur, established his now-famous establishment in Normandy in the 1950s. Lenôtre was renowned for his innovative thinking and meticulous attention to detail. The Royal Chocolate Cake, so the story goes, was created by Lenôtre to commemorate the French royal family's vacation at the Trianon Palace at Versailles. To emphasise its significance, the cake was given the name "castle cake."

A selection from Gaston Lenôtre's "Lenôtre's Desserts and Pastries": Pastry recipes from the master himself, Gaston Lenôtre, are included in this book. Possible mention of Lenôtre and the Royal Chocolate Cake by this credible source. The book "Lenôtre: The Essence of a Master Pastry Chef" by Gaston Lenôtre and Maurice Bernachon is another reliable reference for the authenticity of this preparation. This biography examines the life and career of Gaston Lenôtre.