Trianon cake

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 2 hours (including chilling time)
Intensity: Medium

The Trianon Cake is an elegant and decadent dessert, perfect for special occasions or when you want to indulge in something truly luxurious. This French cake, also known as Praliné Cake, is made with a crispy, crunchy hazelnut meringue base, a smooth chocolate mousse filling, and a rich ganache topping. Using the Thermomix, this dessert is quick to prepare and requires minimal effort.

Ingredients:

For the Hazelnut Base (Praliné):

• 100g hazelnuts

• 100g sugar

• 4 large egg whites

• 1 pinch of salt

For the Chocolate Mousse:

• 200g dark chocolate (at least 70% cocoa)

• 250g heavy cream

• 2 large egg yolks

• 2 tablespoons sugar

• 1 tsp vanilla extract

For the Ganache:

• 100g dark chocolate (at least 70% cocoa)

• 100g heavy cream

Method:

Step 1: Prepare the Hazelnut Base (Praliné)

1. Preheat Oven
   Preheat your oven to 180°C (350°F). Line a round cake pan (about 24cm in diameter) with parchment paper.

2. Toast the Hazelnuts
   Place the hazelnuts (100g) on a baking tray and toast them in the preheated oven for about 10 minutes or until they are golden and fragrant. Once done, let them cool.

3. Grind the Hazelnuts
   Place the cooled hazelnuts in the Thermomix bowl and pulse for 5 seconds on speed 6 until they are finely chopped. Set them aside.

4. Make the Meringue
   Add the egg whites (4 large) and a pinch of salt into the Thermomix bowl. Whisk for 4 minutes at speed 4 until the egg whites form soft peaks.

5. Make the Praliné
   Add the sugar (100g) to the whipped egg whites and mix for 2 minutes at speed 4, or until it forms a glossy meringue.

6. Combine Hazelnuts and Meringue
   Add the ground hazelnuts back into the meringue and mix for 10 seconds on speed 2, until evenly incorporated.

7. Bake the Base
   Pour the mixture into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 25 minutes or until golden brown. Let the base cool completely before removing it from the pan.

Step 2: Prepare the Chocolate Mousse

8. Melt the Chocolate
   Place the dark chocolate (200g) into the Thermomix bowl and melt it for 3 minutes at 50°C on speed 2. Once melted, set the chocolate aside to cool slightly.

9. Whip the Cream
   In a separate bowl, whip the heavy cream (250g) until it forms soft peaks.

10. Make the Mousse
    Add the egg yolks (2 large), sugar (2 tablespoons), and vanilla extract (1 tsp) into the Thermomix bowl. Mix for 1 minute at speed 4 until smooth. Then, gently fold the whipped cream into the chocolate mixture using the spatula to combine until smooth and airy.

Step 3: Assemble the Cake

11. Layer the Mousse
    Place the cooled hazelnut meringue base onto a serving plate or cake stand. Spread the chocolate mousse over the meringue base, smoothing it out with a spatula to create an even layer.

12. Chill the Cake
    Place the cake in the refrigerator and let it chill for at least 1 hour to set the mousse.

Step 4: Prepare the Ganache

13. Make the Ganache
    Place the dark chocolate (100g) and heavy cream (100g) in the Thermomix bowl. Heat for 2 minutes at 50°C on speed 2 until the chocolate has melted and the ganache is smooth.

14. Cool the Ganache
    Allow the ganache to cool slightly before pouring it over the set chocolate mousse. Spread it evenly over the mousse layer with a spatula, creating a glossy finish.

15. Chill Again
    Place the cake back in the refrigerator for another 30 minutes to allow the ganache to firm up.

Step 5: Serve and Enjoy

16. Serve the Cake
    Once the ganache has set, the cake is ready to serve! Slice it carefully with a sharp knife to ensure clean edges. You can garnish the top with some additional chopped hazelnuts, if desired.

Enjoy your Trianon Cake with a cup of coffee or as a spectacular dessert for a special occasion!

Tips for Perfect Trianon Cake:

• Make-Ahead: This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

• Alternative Chocolate: If you prefer a milder chocolate flavor, you can use milk chocolate for the mousse and ganache.

• Add a Crunch: For extra texture, you can sprinkle some extra toasted hazelnuts on top of the ganache before it sets.

• Decorative Options: You can also decorate the top of the cake with whipped cream, edible gold flakes, or cocoa powder for a more festive touch.

Nutrition Information (Per Serving, based on 12 servings):

• Calories: 350 kcal

• Fat: 25g

• Saturated Fat: 12g

• Carbohydrates: 30g

• Sugars: 20g

• Protein: 6g

• Fiber: 2g

• Sodium: 20mg

• Cholesterol: 75mg

Note: Nutrition values are approximate and may vary depending on specific ingredients used. For more precise nutritional information, use a recipe calculator.

Final Thoughts:

This Trianon Cake is a show-stopping dessert that combines the best of hazelnuts, chocolate, and mousse. Thanks to the Thermomix, this recipe is simplified, but still delivers a rich and indulgent result. Perfect for any celebration or as a luxurious treat for yourself, this cake will definitely impress your guests with its flavors and elegant presentation.

Enjoy the crunch, creaminess, and sweetness in every bite!