Marie antoinette gateau

  • Total Time

    2h 45m
    • Prep Time

    • Bake Time

      2h 0m
  • Serves


  • Skill Level

  • 0 Reviews

    No ratings yet


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.


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

  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.

  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.

  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. 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.

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

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

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

  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.

  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.

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!