Complexity level  

Makes 1 cake of 18 cm of diameter


1 Chocolate Dacquoise
  • Egg whites 360 g
  • Fine granulated sugar 240 g
  • Blanched Almond in Powder PatisFrance 320 g
  • Icing sugar 210 g
  • Flour 40 g
  • Corn starch 40 g
  • Belcolade Noir Sélection 65% Cacao-Trace 160 g

In a mixer, mix the almond powder, the sugar, icing sugar, flour, starch and chocolate. Sift the preparation. Whip up the egg whites with the sugar and incorporate the sifted preparation. Pipe a circle of 18 cm of diameter and of 1 cm thickness on a Silpat®, powdered 2 times with icing sugar. Bake at 180°C for 15 to 18 minutes.

2 Crunchy Salted Butter Caramel

Soften and pour 100 g on the cut dacquoise of 16 cm of diameter. Place a second dacquoise on top of the crunchy.

3 Dark Chocolate Mousse
  • Milk 160 g
  • Cream 160 g
  • Egg yolks 70 g
  • Belcolade Noir Selection 65% Cacao-Trace 320 g
  • Whipped cream 380 g

Make a custard cream and pour over the chocolate. When the preparation reaches 33 to 35°C, then add the soft whipped cream. Pour 470 g of mousse in an inox 18-cm ring covered with a plastic tuile. Place the frozen insert in the mousse and freeze.

4 Assembly & Finishings
  • Heat the Puratos Miroir Glassage Chocolate at 40°C. 
  • Glaze the cake and immediately sprinkle some golden cocoa powder on top. 
  • Slowly shake the cake so that the cocoa powder cracks on top. 
  • Place a dark chocolate circle around the cake.

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