In exceptional circumstances, exceptional chronicles. During confinement, Pierre Herbulot offers you weekly chef recipes to redo at home. This week, he cooks you the chocolate cake from Christophe Michalak, world pastry champion.
The recipe for Christophe Michalak's chocolate cake:
Preparation: 30 minutes
Cooking: 30 minutes
For the chocolate milk froth:
200 g milk chocolate
300 g liquid cream
For the hazelnut dacquoise:
50 g hazelnut powder
3 egg whites (90 g)
35 g almond powder
20 g sugar
½ pinch of salt
80 gr icing sugar
For the crunchy praline:
10 g butter
30 g milk chocolate
60 g hazelnut paste
60 g hazelnut praline
60 g Crushed Gavottes
1 handful of toasted hazelnut pieces
Chocolate and milk foam:
The day before, crush the chocolate and boil the cream. Pour it over the chocolate, mix and place overnight in the refrigerator. The same day, assemble the foam using a pastry robot provided with a whisk and place it in a pocket provided with a socket.
Whip the egg whites. Let sit for a few seconds, then whisk again for a few moments.
In a bowl, mix the hazelnut powder, almond powder, sugar, salt and icing sugar. Add this preparation to the egg whites and mix. Pour into a circle placed on a sheet of baking paper, smooth with a spatula and cook for 20 minutes at 170 ° C (thermostat 6).
Tip: if we don't have hazelnut powder, mix whole hazelnuts in a small food processor
Melt the butter and chocolate in a saucepan. Add the hazelnut paste, the praline and the crushed Gavottes. Pour the mixture over the unmolded dacquoise and sprinkle with toasted hazelnut chips.
Poach the mousse on the cake and decorate to your liking.
It is possible to make the praline and the hazelnut paste yourself.
For the hazelnut paste, simply mix the hazelnuts for several minutes. The oil will come out and transform the powder into a paste.
For the praline it is the same principle with hazelnuts and caramelized almonds.
For the praline:
25g of water
Make a caramel by heating the water and sugar. Add the hazelnuts and almonds. The caramel can crystallize, it does not matter, let the preparation heat up. When the fruit is coated with light caramel, place on a baking sheet until completely cooled. Break the praline into pieces and mix it until you get a paste. Add a pinch of fleur de sel.