Try this amazing recipe which has been perfected by celebrity chef Matt Moran.
For the dacquoise, preheat the oven at 200°C fan-forced. In a food processor, whisk the egg whites, salt and cream of tartar on high then slowly add the caster sugar until stiff peak is obtained. Meanwhile, mix the rest of the ingredients in a large bowl, and gently fold the meringue in three parts using a spatula. Line the baking trays with baking paper then draw three 24cm circles on to the baking paper, and then flip it so that the pencil is on the underside. Using a 1.5cm plain nozzle, pipe the mix inside the drawn rings to fill in a single layer in a circular pattern from the centre out. Bake for 10-15 minutes or until it springs back when touched. Cool on resting racks and set aside.
For the praline creameux, place cream in a small saucepan and bring to a simmer. Remove from heat. Add the praline and mix until combined. Place milk chocolate into a bowl. Pour the cream mixture over milk chocolate; stand for 1 minute, then mix until smooth. Stirring continuously, slowly add the water until combined. Place in the freezer to cool for 20 minutes until chilled. Then whisk up by hand until it holds its shape (this will be very quick) and then add 100g feuilletine.
For the chocolate mousse, soften gelatine sheet in a bowl of cold water. Melt the chocolate in a bowl of a double boiler set over a base pan of simmering water until smooth. Meanwhile, whisk cream in an electric stand mixer to soft peaks. Squeeze out excess water from gelatine sheet and place in a jug and pour over boiling water. Stir until smooth. Take the chocolate off the heat and using a whisk, quickly whisk in the gelatine mixture and egg yolk; then straight away whisk in a quarter of the whipped cream, then fold the rest of the cream.
To assemble, line the sides of a 24cm round cake ring with baking paper to 2cm above rim. Place the ring on a 25cm round cake board; cut the dacquoise so it fits into the ring set aside. Place one round of dacquoise in the base of the ring, then spread half of the praline creameux, then pour over half the chocolate mousse, level out and then place another round of dacquoise on top and repeat with remaining praline and mousse, level out. Place the last round of dacquoise on top, and place in the fridge to rest for 20-30 minutes.
For the glaze, soften gelatine. Combine water and sugar in a small sauce pan and bring to boil. Pour boiling mixture over cocoa powder in a separate bowl using whisk. In the same sauce pan, bring the cream to simmer and add softened gelatine. Pour cream over chocolate mixture and stir with a spatula to not create air bubbles. Chill to 25-30°C to use.
To decorate, place the cake on a wire rack over a baking tray and unmold. Pour the chocolate glaze over the top and sides of cake. Use a palette knife to spread evenly, tapping the wire rack carefully a few times to help smooth over the glaze. Decorate sides with extra feuilletine.
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