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A chocolate cake on a gold board Tried & Tested

Marie antoinette gateau

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2.333 stars based on 6 ratings

A light milk chocolate mousse with roasted hazlenuts layered with chocolate meringue and covered with a ‘velour’ chocolate sauce. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:advanced

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Ingredients

For the meringue

  • 7 7 Egg white(s) (free range)
  • 375g 13¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 75g 2¾ oz Cocoa powder

For the mousse

  • 400g 14⅛ oz Milk chocolate
  • 2 2 Gelatine leaves soaked in cold water
  • 200ml 6⅞ fl oz Milk (whole)
  • 400ml 13½ fl oz Cream whipping

For the velour chocolate

  • 700g 24¾ oz Dark chocolate melted
  • 250g 8⅞ oz Cocoa butter

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 120°C (100°C fan, 250°F).

  2. Classic mode Step 2

    In a large bowl mix the egg whites and sugar in a heatproof bowl over simmering water until you reach a temperature of 45°C or the sugar is completely dissolved.

    Ingredients for this step

  3. Classic mode Step 3

    Transfer into a standup mixer or large mixing bowl and whisk until the mixture is light and fluffy, then fold in the cocoa powder.

    Ingredients for this step

    • 75g 2¾ oz Cocoa powder
  4. Classic mode Step 4

    Pipe the meringue into discs on to a lined baking tray making sure they are not too deep and bake for 2 hours in the preheated oven.

  5. Classic mode Step 5

    To make the milk chocolate mousse, melt the chocolate in a heatproof bowl over simmering water or in a microwave. Microwave in short bursts, stirring to avoid the chocolate burning.

    Ingredients for this step

    • 400g 14⅛ oz Milk chocolate
  6. Classic mode Step 6

    In a saucepan heat up the milk, add the soft gelatine and stir until dissolved. Pour gently over the melted chocolate.

    Ingredients for this step

    • 200ml 6⅞ fl oz Milk (whole)
    • 2 2 Gelatine leaves soaked in cold water
  7. Classic mode Step 7

    Let the mixture cool down to at least 35°C, 40°C temp. Fold the cream in gently.

    Ingredients for this step

    • 400ml 13½ fl oz Cream whipping
  8. Classic mode Step 8

    To build the cake layer it alternatively with the meringue disk and mousse. Freeze the cake, ideally overnight until solid.

  9. Classic mode Step 9

    To spray the cake with a velvet chocolate covering, melt together the chocolate and cocoa butter in a heatproof bowl or in a microwave.

    Ingredients for this step

    • 700g 24¾ oz Dark chocolate melted
    • 250g 8⅞ oz Cocoa butter
  10. Classic mode Step 10

    Sift to remove any parts and insert into a spray gun that has been warmed in the oven at 40°C. Heating the gun ensures that the chocolate does not solidify inside. Spray evenly across frozen cake until coated.