Directions:
- For the glacage paradis: Bring the cream to a boil. Pour the cream on top of the dark chocolate. Mix gently. In a saucepan, bring 8 3/4 ounces water and the superfine sugar to a boil. Add the cocoa powder and the double cream, then bring back to a boil. Delicately mix the dark chocolate and the cocoa powder mixtures together. Refrigerate for 24 hours.
- For the dacquoise: Preheat the oven to 375 degrees F/190 degrees C. Mix together the ground hazelnut and the confectioners' sugar. In a separate bowl, whisk the egg whites using a hand mixer. When the egg whites have doubled in volume, add in the superfine sugar. Delicately incorporate the hazelnut mixture. Smooth into a circle on a baking tray covered in parchment paper. Sprinkle with confectioners' sugar and bake for 10 minutes. Leave to cool. Then cut the dacquoise the bottom of the cake pan.
- For the praline: Preheat the oven to 320 degrees F/ 160 degrees C. Roast the hazelnuts then add them to the granulated sugar, in a blender. Blend until smooth, at least 5 minutes.
- For the feuillantine: Fill a pot with an inch or so of water. Bring to a boil and place a non-reactive bowl over the top to create a double-boiler. Melt the white chocolate and 14 1/8 ounces/400 grams of the praline together. Then add the biscuits and mix well.
- For the chocolate mousse: Whisk the cream to stiff peaks. Melt 9 1/2 ounces/270 g of glacage to liquid but still cold. Whisk the liquid glacage into the cream. Reserve the remaining glacage in the refrigerator.
- To assemble, place the dacquoise disk at the bottom of the cake pan. Fill with the chocolate mousse. Place the feuillantine in a very thin layer on top. Leave in the freezer for a minimum of 5 hours.
- Heat the remaining glacage to 104 degrees F/40 degrees C in a double boiler. Two hours before serving, remove the cake pan from the freezer and remove the cake from the pan. Immediately cover the whole cake with the glacage. Enjoy.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12184.97 Kcal (51016 kJ) | ||
| Calories from fat | 6584.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 731.59g | 1126% | |
|---|---|---|---|
| Cholesterol | 495.79mg | 165% | |
| Sodium | 3803.27mg | 158% | |
| Potassium | 10525.25mg | 224% | |
| Total Carbs | 1303.81g | 435% | |
| Sugars | 1004.15g | 4017% | |
| Dietary Fiber | 110.66g | 443% | |
| Protein | 188.4g | 377% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 94.8mg | 527% | |
| Calcium | 2648.1mg | 265% | |
| Amount Per 100 g | |||
| Calories | 361.58 Kcal (1514 kJ) | ||
| Calories from fat | 195.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.71g | 1126% | |
|---|---|---|---|
| Cholesterol | 14.71mg | 165% | |
| Sodium | 112.86mg | 158% | |
| Potassium | 312.33mg | 224% | |
| Total Carbs | 38.69g | 435% | |
| Sugars | 29.8g | 4017% | |
| Dietary Fiber | 3.28g | 443% | |
| Protein | 5.59g | 377% | |
| Vitamin C | 1.2mg | 65% | |
| Iron | 2.8mg | 527% | |
| Calcium | 78.6mg | 265% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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