Feuilletine And Dark Chocolate Cake
This sophisticated dessert features a luscious dark chocolate mousse atop a crunchy hazelnut pialine and feuilletine base, creating a perfect balance of textures and rich cocoa flavors.
Ingredients
Ingredients
- 100 g dark chocolate (70% cocoa) melted for the base
- 80 g hazelnut praline paste smooth consistency
- 60 g pailleté feuilletine crushed wafer flakes
- 250 g dark chocolate (60% cocoa) chopped for the mousse
- 1.5 cups heavy whipping cream chilled
- 3 tbsp unsalted butter softened
- 2 tbsp powdered sugar optional for sweetness
- 1 tsp vanilla extract
- 0.25 tsp sea salt fine grain
Notes
Store in the refrigerator for up to 3 days. For the best texture, remove from the fridge 10 minutes before serving. If you cannot find feuilletine, crushed sugar cones or cornflakes provide a similar crunch. This cake can be made 24 hours in advance.