Feulletine Mousse Cake

Name: Feulletine Mousse Cake
Ingredients: 540 g (4½ cups) all-purpose flour; 200 g (2⅓ cups) cocoa powder; 20 g (2 Tbsp) baking powder; Pinch of salt; 4 large eggs; 224 g (1 cup) vegetable oil; 8 g (2 Tbsp) vanilla extract; 448 g (2 cups) boiling water; 70 g (⅓ cup) egg yolks; 200 g (7.1 ounces) chopped milk chocolate; 125 g praline paste; 1 cup pailleté feuilletine; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 252 g (1 cup and 2 Tbsp) whole milk; 325 g (11.6 oz) Valrhona Manjari chocolate, partially melted; 300 g (10.5 ounces) Eclat D’or wafer crumbs; 400 g (14.2 ounces) white chocolate, melted; 200 g (¾ cup and 2 Tbsp) unsalted butter, melted; 9½ gelatin sheets (or 19 g powdered); 200 g (¾ cup and 2 Tbsp) water; 340 g (1½ cups) granulated sugar; 150 g (1¾ cups) Valrhona cocoa powder; 180 g (¾ cup and 1 Tbsp) heavy cream

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Cake

896 g (4 cups) granulated sugar
540 g (4½

Cake

Method

Chocolate Cake

Preheat oven to 176°C (350°F). Whisk to combine all ingredients except boiling water. Slowly pour in water, whisking until smooth. Pour evenly onto a baking sheet lined with a nonstick baking mat and