Gold-Topped Palet Dessert

Name: Gold-Topped Palet Dessert
Prep time: 1 h
Cook time: 40 min
Total time: 7 h 40 min
Yield: Serves 6
Ingredients: 6 sheets (12 g) gelatin; Scant ½ cup (100 g) water; 1 stick (4 oz./120 g) butter, plus a little extra for the mold; 6 eggs; Scant ⅓ cup (3 ½ oz./100 g) acacia honey; 1 scant cup (6 oz./170 g) granulated sugar; 1 cup plus 3 tablespoons (3 ½ oz./100 g) blanched* ground almonds; 1 ¾ cups (5 ⅔ oz./160 g) cake flour, plus a little extra for the mold; 2 ½ teaspoons (10 g) baking powder; ¼ cup (1 oz./30 g) unsweetened cocoa powder; ¼ cup (1 oz./30 g) unsweetened cocoa powder; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 1 ¼ cups (300 ml) whipping cream; 1 ¼ cups (300 ml) whipping cream; 1 ¼ cups (300 ml) whipping cream; 2 ½ tablespoons (50 g) honey; 1 sheet Edible gold leaf

Preparation info

Serves
6

Difficulty
Medium
Ready in
8 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Ultra-shiny glaze

6 sheets (12 g) gelatin
Scant ½ cup (100

Dessert
Microwave

Method

A day ahead, prepare the ultra-shiny glaze. Chill overnight.

Prepare the chocolate cake batter. Use the ingredients given opposite. Preheat the oven to 325°F (160°C). Butter the cake mold, dust it l