Le Pleyel - “The Player” Mousse like Chocolate Cake

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We all need to grow up at some point, same as dessert making. This is a simple cake to make but very delicious, a very tender texture and elegant flavor of chocolate cake, not like those dense and gooey chocolate cake you eat with Miracle Whip/canned whipped cream when you were in teenager. This is the cake for “grown up”, however you must use best-quality chocolate you can find. It does not have to be very dark chocolate (high cacao content), but I would like to suggest that using chocolate has at least 60% cacao content. I personally use about 70% cacao contained chocolate which perfectly for this cake as well as my palate.

And you should enjoy with black tea such like English Breakfast, Earl Grey or light coffee. Discover and enjoy the chocolate you are using with a love one.

Le Pleyel – “The Player” Mousse like Chocolate Cake 
Recipe adapted from La Maison du Chocolat

Serves 8 (one 8”x4”x2” loaf pan)
Ingredients
6 ounces (180g) best quality dark chocolate (60% cacao or more), chopped
1 stick and 2 tablespoons (5oz./150g) unsalted butter, cut into pieces
¾ cup plus 2 tablespoons (65g) sliced blanched almonds
1¼ cup (175g) confectioners’ sugar
4 large eggs (200g) separated
Pinch of salt
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ cup plus 2 tablespoons (80g) all-purpose flour

Get all ingredients gathered ready for making the cake batter.
Butter and flour an 8×4-inch (20×10-cm) loaf pan. Set aside. Preheat the oven to 450°F (230°C).
Place the chocolate and butter in a double broiler or in a metal bowl placed over a pan of simmering water. Whisk occasionally until melted and smooth. Meanwhile grind the almond with ½ cup (70g) confectioners’ sugar in a food processor. Set aside.
Whisk the egg yolks into chocolate mixtures. Then whisk in the remaining ¾ cup (105g) confectioners’ sugar, then the ground almond mixture. Remove from the heat and set aside.
Beat the egg white with a pinch of salt until foamy. Add the granulated sugar, vanilla and beat until quite stiff but not too dry. With a large rubber spatula, gently fold the egg whites into the chocolate mixture and fold together very gently. It is OK not quite blended. Sift the flour over the chocolate mixture and fold together gently until just blended.
Pour the cake batter into the prepared pan and bake for 10 minutes (the top make crack slightly). Lower the heat to 375°F (190°C) and bake until the cake has set but slightly wobbly, about 25 minutes longer, or until a toothpick inserted in the center will come out slightly wet. Remove from the oven and cool on a wire rack for about 5-6 minutes.
Carefully run a thin knife blade around the edges of the pan and gently unmold the cake onto a wire rack. Cool to room temperature (about 1 hour), then wrap in plastic and chill for a few hours or overnight. Remove from the refrigerator about 10 minutes before cutting into slices. The Pleyel can be refrigerated for up to 2 days.

Serves with a cup of black tea.

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