{"id":5126,"date":"2015-05-01T01:03:43","date_gmt":"2015-04-30T23:03:43","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5126"},"modified":"2015-12-13T18:47:23","modified_gmt":"2015-12-13T17:47:23","slug":"recipe-chocolate-royal-cake-trianon","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-chocolate-royal-cake-trianon","title":{"rendered":"Recipe: Chocolate Royal cake (“Trianon”)"},"content":{"rendered":"

So yes, last month I celebrated my birthday<\/strong>. 29 years. For the third time.<\/p>\n

\"rob-cake-31-birthday\"<\/a><\/p>\n

For some, a birthday is a bit like New Year’s Eve<\/strong>: time of self-analysis, goal-setting and celebration<\/em>. Personally, I only cared about the cake<\/strong>. \ud83d\ude42<\/p>\n

My only reflection could be that not much has\u00a0happened in the last year: yes, I got a sort of\u00a0promotion at work<\/strong>, I went to Brazil<\/strong> five\u00a0times, met a very nice person<\/strong>, the started earning a bit with the blog <\/strong>etc… But what I meant is: I’m not a pastry chef<\/strong> yet. Yet sometimes I still feel like I should flip my desk, run away and open an ice cream shop somewhere fancy!<\/em> \ud83d\ude1b One day…<\/p>\n

Anyway, my birthday seemed like\u00a0the perfect occasion\u00a0to make me my favourite cake of all<\/strong>: the Chocolate Royal<\/strong>,\u00a0also called “Trianon<\/strong>“.<\/p>\n

\"Recipe-Chocolate-royal-Step05\"<\/a><\/p>\n

I didn’t throw any\u00a0big party like last year (you can see me below questionably dressed as a\u00a0whitening\u00a0Michael Jackson in last year’s 80’s themed birthday party), but the cake was the same: a chocolate mousse<\/a><\/strong> with two crunchy layers of dacquoise<\/strong> <\/a>covered with chocolate, praline<\/strong> paste<\/a> and crunchy feuillantine (Gavottes). All topped\u00a0by a classy and super shiny chocolate mirror glaze<\/a>.<\/p>\n

\"illustration-chocolate-royal-cake\"<\/a><\/p>\n

Note: Gavottes is a French brand of “cr\u00eapes dentelles”, a famous dessert that has probably no equivalent elsewhere: if you can’t find them, just know they are thin, buttery and super crunchy. If I were outside of France, I would probably replace them with corn flakes.<\/em><\/p>\n

\"Photo<\/a>

Photos by my friend Margherita Meani<\/a><\/p><\/div>\n

Don’t forget it is a “Royal” cake, so please treat yourself well when making this recipe: make your own praline paste<\/strong>,\u00a0spend an almost-ridiculous amount of money on top-quality chocolate<\/strong> and make that glaze shine like there is no tomorrow!<\/p>\n

\"Recipe-Chocolate-royal-Step06\"<\/a><\/p>\n

And for you, what is the ideal birthday cake?<\/strong><\/p>\n

 <\/p>\n

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Chocolate Royal (Trianon)<\/h2>\n
\n \n \"\"Print recipe<\/a>\n