The most famous version of the Gateau Royal is the one made of a sponge base (dacquoise) and a praliné layer. My version of this cake looks more like what we call “pinguino” (a super simple chocolate cake filled with whipped cream and Nutella), but makes a way higher impact!
IMHO this recipe is more useful during the Easter festivities (because we all end up with too much chocolate eggs and bunnies), but it has proven to be super successful during Christmas holidays too: the perfect dessert for a dinner party!
150g (+ 1 tbsp) white sugar
50g cocoa powder
150g dark chocolate
150g whipped cream
1 tsp vanilla essence
1 tsp baking powder
Mix together the flour, the cocoa powder and the baking powder, then set aside.
In a bowl beat 4 eggs and the sugar using an electric hand mixer, then put the bowl in a bain-marie and keep electric mixing it for about 7 minutes. Pour into a large bowl and add in the mix you set aside before, using a sieve.
Add the vanilla extract, just a bit of salt, 50g of cooled melted butter and keep mixing until well combined.
Pour this mix into a tin covered in buttered baking paper and cook in a preheated oven at 180° C for 40 minutes. Test for doneness using a toothpick. Once baked, remove the cake from the oven, let it cool for about 10 minutes. Then remove it from the tin and let it cool upside down on a cake rack.
To make the chocolate icing, let the dark chocolate melt in a bain-marie until it’s super smooth.
While waiting for the chocolate to melt, beat 3 egg whites until stiff. Then set aside.
Remove the bowl from the bain-marie, add (one at a time) 3 egg yolks and start mixing; add 90g of softened butter in small cubes and keep mixing until well combined. Gently add the stiff egg whites. Let it cool for about 15 minutes.
Whip the cream with a tbsp of sugar.
Cut the cake into 3 layers. Fill every layer with both whipped cream and chocolate icing.
Pour the remaining chocolate icing on top of the cake and use a spatula to cover the whole cake with that icing. Decorate as you please!
I made only one cake mix and then split it into 3 smaller squared tins. Once baked, I rounded the corners of the squared cakes, crumbled the remaining parts to make chocolate cake pops stirring them with the leftover chocolate icing and whipped cream.