Marie antoinette gateau

  • Total Time

    2h 45m
    • Prep Time

      45m
    • Bake Time

      2h 0m
  • Serves

    12
  • Skill Level

    Advanced
  • Dietary Needs

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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.

Method

  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.

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