Royal Chocolat Cake

Instructions

1. 1. For Biscuit Royal: Beat egg whites with white and brown sugars to bird's beak stage. Mix powdered sugar and almond powder together, then fold into egg whites until fully incorporated.
2. 2. Pipe mixture onto Silpat mat using #12 nozzle or spread with frosting spreader across entire mat. Preheat oven to 190°C and preheat cookie sheet.
3. 3. Slide Silpat onto back of hot cookie sheet and bake 10-11 minutes. Watch carefully. Cool on rack, keeping on cookie sheet.
4. 4. For Crispy Royaltin: Melt milk chocolate and stir in hazelnut paste. Add paillete royaltine and mix well. Spread on top of cooled biscuit and place in freezer.
5. 5. For Chocolate Mousse: Make pâte à bombe by beating egg yolks alone (can beat for extended time). Bring sugar and water to boil in saucepan, then remove from heat.
6. 6. While beating egg yolks, slowly drizzle hot sugar water to cook but not curdle yolks (petit boulé stage). Melt chocolate in microwave or double boiler.
7. 7. Whip cream to soft peaks (not too stiff). Mix 1/3 of chocolate into whipped cream, mixing well but gently to avoid adding air.
8. 8. Add bombe paste to chocolate-cream mixture, then fold in remaining whipped cream to finish mousse.