Chocolate Trianon Cake using a Arthur Martin
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Trianon, a decadent French dessert, is like a love letter to hazelnuts and chocolate. This layered masterpiece combines a delicate hazelnut meringue with a rich praline cream, all topped off with a velvety dark and milk chocolate ganache. Legend has it that the dessert was inspired by the opulent Trianon Palaces of Versailles, where the sweet aroma of freshly roasted hazelnuts danced through the air, enchanting anyone lucky enough to be in the vicinity. With a crunch from the Gavottes cookies and a touch of bitter cocoa, every bite is an indulgent experience that transports you straight to the lavish gardens of France. So, grab your apron and prepare to whisk away into a world of chocolatey bliss!
Ingredients
- 350 g Dark chocolate
- 200 g Butter
- 3 Eggs
- 100 g Granulated sugar
- 80 g Flour
- 200 g Praline
- 100 g Milk chocolate
- 50 g Puffed rice
Steps
Chocolate Base
- Preheat the oven to 180°C (350°F).
- Grease and flour a round cake tin.
- Add 200 g of dark chocolate in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- Add 150 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 3 eggs, 100 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 80 g of flour in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a cake mold.
- Cook in the oven at 180°C.
- Bake for 5 more minutes, or until a toothpick inserted into the center comes out clean.
- Setaside the preparation content on a workplan let cool.
- Let cool completely before slicing horizontally in half.
Praline Filling
- Wash the food processor bowl.
- Add 200 g of praline, 100 g of milk chocolate in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 50 g of puffed rice in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 3.
- Spread the content of the food processor bowl on the preparation content.
- Spread Praline Filling evenly over the bottom layer of the chocolate base.
- Place the second chocolate base layer on top.
Chocolate Glaze
- Wash the food processor bowl.
- Add 150 g of dark chocolate in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Mix manual: 10sec / 0°C / Speed 3.
- Pour the content of the food processor bowl over the preparation content.
- Pour Chocolate Glaze over the entire cake, ensuring it covers the top and sides evenly.
- Setaside the preparation content in a fridge during 1h .
- Serve Cold.
