Description
Plaisirs Sucrés Hibou Nuit is an elegant layered hazelnut and chocolate cake featuring a crunchy praline feuilletine base, a luscious dark chocolate mousse, and a glossy chocolate glaze adorned with delicate owl decorations. This sophisticated dessert combines textures and rich flavors for a stunning evening treat.
Ingredients
Scale
For the Hazelnut Dacquoise
- 3 large egg whites (about 3.17 fl oz)
- 2 tbsp granulated sugar
- 1 cup ground hazelnuts
- 3/4 cup powdered sugar
- 1/4 cup all-purpose flour
For the Praline Feuilletine Crunch
- 1/2 cup praline paste (hazelnut or almond)
- 1.75 oz milk chocolate, melted
- 1/3 cup feuilletine (crisp wafer flakes) or crushed cornflakes
For the Dark Chocolate Mousse
- 5.3 oz dark chocolate (70% cocoa), chopped
- 2 egg yolks
- 3 tbsp granulated sugar
- 10 fl oz heavy cream, cold
For the Chocolate Glaze
- 2.1 oz dark chocolate
- 2 fl oz heavy cream
- 1 tbsp unsalted butter
For Decoration
- 1 oz white chocolate
- 0.35 oz dark chocolate
- Edible gold dust or cocoa powder (optional)
Instructions
- Preheat Oven and Prepare Tray: Set the oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking.
- Prepare Hazelnut Dacquoise: Whip the egg whites to soft peaks, gradually adding 2 tbsp granulated sugar until stiff peaks form. Sift the ground hazelnuts, powdered sugar, and all-purpose flour together. Gently fold the dry mixture into the whipped egg whites to maintain airiness. Spread the batter evenly into an 8-inch round on the prepared tray. Bake for 20–22 minutes until golden and cooked through. Allow to cool completely.
- Make Praline Feuilletine Crunch: Combine the praline paste with melted milk chocolate until smooth and well blended. Fold in the feuilletine or crushed cornflakes to add crisp texture. Spread this praline mixture evenly over the cooled dacquoise layer. Place in the refrigerator to chill and set firmly.
- Prepare Dark Chocolate Mousse: Melt the dark chocolate (70% cocoa) using a bain-marie or microwave; allow to cool slightly. In a separate bowl, whisk the egg yolks together with 3 tbsp granulated sugar until pale, thick, and creamy. In another bowl, whip 10 fl oz of cold heavy cream to soft peaks. Fold the melted chocolate into the egg yolk mixture carefully, then gently incorporate the whipped cream until smooth and homogenous.
- Assemble Layers: Place the dacquoise with the praline crunch inside an 8-inch cake ring or springform pan to contain the mousse. Pour the dark chocolate mousse evenly on top and smooth the surface using a spatula. Refrigerate for at least 2 hours to allow the mousse to set properly.
- Make Chocolate Glaze: Heat 2 fl oz of heavy cream until steaming but not boiling. Pour the hot cream over the chopped dark chocolate and unsalted butter. Let it rest for 2 minutes to melt the chocolate, then stir gently until smooth, glossy, and well combined. Allow glaze to cool to room temperature but stay pourable.
- Glaze and Decorate: Remove the set cake from the mold carefully. Pour the chocolate glaze evenly over the mousse, allowing drips to cascade down the sides artistically. Chill the glazed cake for 15 minutes to set the glaze. Meanwhile, melt white and dark chocolates separately and pipe owl decorations on parchment paper. Chill the decorations until firm, then place onto the cake as desired. Optionally, dust the top with edible gold dust or cocoa powder for an elegant finish.
- Slice and Serve: Use a hot knife (warm under hot water and wiped dry) to cleanly slice the cake. Serve chilled to enjoy the layers and textures at their best.
Notes
- Ensure the egg whites are whipped properly to achieve a light and airy dacquoise base.
- Feuilletine can be substituted with crushed cornflakes for a similar crispiness.
- Use high-quality chocolate (70% cocoa or higher) for a rich and intense mousse flavor.
- Chilling times are important for setting the layers and glaze properly for neat slicing.
- Use a hot knife for cleaner slices and better presentation.
- Edible gold dust or cocoa powder are optional but add a luxurious touch for special occasions.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Hazelnut dacquoise, chocolate mousse cake, praline feuilletine, French dessert, layered cake, chocolate glaze
