• Ingredients: 9
  • Serves: 12
  • Prep: 45 mins
  • Bake: 2 hours
  • Level: advanced

Marie antoinette gateau with egg white(s) (free range), unrefined golden caster sugar, cocoa powder, milk chocolate, gelatine leaves, milk (whole), cream, dark chocolate, cocoa butter. To make this marie antoinette gateau for 12 persons you will need 45 mins for preparation and 2 hours for baking.

Ingredients

For the meringue

  • 7 Egg white(s) (free range)
  • 375g Unrefined golden caster sugar
  • 75g Cocoa powder

For the mousse

  • 400g Milk chocolate
  • 2 Gelatine leaves
  • 200ml Milk (whole)
  • 400ml Cream

For the velour chocolate

Directions

  1. Step 1Preheat the oven to 120°C (100°C fan, 250°F).
  2. Step 2In 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.

    For this step you will need

  3. Step 3Transfer into a standup mixer or large mixing bowl and whisk until the mixture is light and fluffy, then fold in the cocoa powder.

    For this step you will need

  4. Step 4Pipe 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. Step 5To 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.

    For this step you will need

  6. Step 6In a saucepan heat up the milk, add the soft gelatine and stir until dissolved. Pour gently over the melted chocolate.

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  7. Step 7Let the mixture cool down to at least 35°C, 40°C temp. Fold the cream in gently.

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  8. Step 8To build the cake layer it alternatively with the meringue disk and mousse. Freeze the cake, ideally overnight until solid.
  9. Step 9To spray the cake with a velvet chocolate covering, melt together the chocolate and cocoa butter in a heatproof bowl or in a microwave.

    For this step you will need

  10. Step 10Sift 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.