Watch Sarah make this amazing cake here!

Directions

Prepare the Muffin Base

1. Add all ingredients to a stand mixer. Mix until combined.

2. Pour into a mold. Cook for 12 minutes at 350 degrees Fahrenheit (180 degrees Celsius).

Prepare the Crispy Praline Layer

1. Melt the chocolate and oil in a pan. Set aside.

2. Mix the cereal and the praline in a stand mixer.

3. Pour in the melted chocolate and mix well.

4. Spread over the cooled cake. Refrigerate to set.

Prepare the Chocolate Mousse

1. Place soy milk in a small pot and bring to a boil.

2. In a medium bowl beat together the egg yolks and sugar.

3. Pour soy milk into the egg mixture and whisk to combine. Return egg-soy milk mixture to the pot. Stir constantly, maintaining a heat of 185 degrees Fahrenheit/85 degrees Celsius (use a thermometer) until it reaches the consistency of cream.

4. Pour this cream over the chocolate and mix well. Let cool.

5. Meanwhile, whip the whipping cream.

6. Incorporate the whipped cream into the cooled chocolate cream. Pour over the cold cake, then return to the refrigerator for another two hours.

7. Garnish with cocoa powder and pieces of chocolate.

Recipe tags

Chocolate mousse French baking French food Kosher French food Muffins Praline Sarah Abitan Sarah’s patisserie

French Chocolate Royal Cake (Triple Chocolate Mousse Cake)

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hindi

1 year ago

i want to make this but the amounts look different from the video to the recipe…
it says for the mousse 8 egg yolks but what she uses doesn’t look at all like 8!
what should i do?

Rachel

2 years ago

How do you make the praline in the recipe? Is it a praline spread?

Raquel Admin

2 years ago

Reply to Rachel

Hi, yes it is praline spread.

4 years ago

Freezer friendly? Can this be frozen?

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So}mouwmin

4 years ago

Reply to Ch

yes

Goldy

4 years ago

Mousse I made only the mousse and it’s delicious! The best mousse recipe.

devorah katz

5 years ago

easy to follow i made them in individual mousse cups. recipe was easy to follow and simple to put together. got rave reviews.

devorah katz

5 years ago

cups can i make this into individual mousse cups? since i dont know the size of the mold. how would i garnish it in cups?

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Cnooymow{shman

5 years ago

Reply to devorah katz

The mousse part for sure. Garnishing options have no limit! Fruit! Chocolate Curls, the works.

Freeda

5 years ago

Mold Size What size mold are you using?

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HENNI Neiman

5 years ago

cake Where can i buy this mold in brooklyn or online?
What size is it?

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Ana Mainemer

5 years ago

Praline Looks delicious!!!
I live in Costa Rica and can’t get the praline; how can I substitute it??
Also, what size mold are you using??

tzip mm

5 years ago

Praline Recipe looks great!
Any simple replacement for the Praline?
If not, any other way to get without buying it?

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Cnooymow{shman

5 years ago

Reply to tzip mm

Prailine paste is a distinct taste and unique product. I wonder what to substitute..

Eoooyoowwstone

5 years ago

Reply to Cnooymow{shman

I had same question about parline! I found a kosher (OK) hazelnut praline paste on nuts.com. Would that work? I also am in the dark about the size of the mold for the biscuit base and the loose frame that is placed around the base. Is she using plain or vanilla-flavored soy milk, do you think?