Chocolate Crouquant Cake Recipe

Prep and oven

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly grease the sides.

In a medium bowl whisk together the all-purpose flour, cocoa powder, almond flour and salt until evenly combined.

In a separate large bowl, whisk the eggs and granulated sugar vigorously until pale, slightly thickened and ribbon-like (about 3–4 minutes by hand or 2 minutes with a mixer).

Stir in the melted butter and vanilla extract into the egg-sugar mixture until incorporated.

Gently fold the dry ingredients into the wet mixture in two additions, mixing just until combined and no dry streaks remain. Do not overmix — maintain some air.

Pour the batter into the prepared springform pan and smooth the top. Bake for 12–16 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. The biscuit should be slightly springy.

Allow the biscuit to cool in the pan for 10 minutes, then release the ring and transfer the biscuit to a rack to cool completely. Once cool, return the biscuit to the bottom of the springform pan (or an acetate-lined cake ring) for assembly.

Line a sheet tray with parchment. Coarsely chop the toasted hazelnuts and toasted slivered almonds if not already chopped.

Place the chopped dark chocolate, butter and corn syrup (or honey) in a heatproof bowl. Warm the heavy cream (if using) or directly double-boiler this mixture and stir until smooth and glossy.

Stir in the chopped nuts, puffed rice (or feuilletine) and a pinch of salt until everything is evenly coated and sticky but still slightly loose.

Spread the mixture onto the parchment in a thin, even layer to cool slightly (3–5 minutes) so it firms but stays pliable. While still tacky, break or cut it to a circle slightly smaller than the cake, or press it gently onto the cooled biscuit base in the springform pan to form an even crouquant layer. Chill briefly (10–15 minutes) to set.

If using gelatin: sprinkle gelatin over 2 tablespoons cold water and let bloom 5 minutes.

Place the chopped 10 oz dark chocolate in a heatproof bowl.

In a small saucepan, combine the milk and 1/2 cup heavy cream and warm until just simmering. Remove from heat.

In a separate bowl, whisk the egg yolks with the 1/4 cup granulated sugar until smooth and slightly lighter in color.

Temper the yolks by slowly pouring about 1/3 of the hot milk mixture into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (do not boil). Remove from heat.

Pour the hot custard over the chopped chocolate and let sit 1–2 minutes, then stir until chocolate is fully melted and mixture is smooth. Add the softened butter, vanilla and salt and stir to combine. If using gelatin, warm the bloomed gelatin briefly to dissolve and stir into the chocolate mixture.

Let the chocolate mixture cool to room temperature (stir occasionally to release heat). Meanwhile, whip the 1.5 cups chilled heavy cream to soft-medium peaks.

Fold one-third of the whipped cream into the chocolate base to loosen it, then gently fold in the remaining cream until homogeneous and airy. Taste and adjust salt if desired.

Pour the mousse over the chilled crouquant layer in the springform pan, smoothing the top. Tap gently to remove air pockets. Chill in the refrigerator at least 3 hours, preferably overnight, until set.

Place the finely chopped 6 oz dark chocolate in a medium bowl.

In a small saucepan, heat the 3/4 cup heavy cream with the light corn syrup and a pinch of salt until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit 1 minute to soften then stir until smooth and glossy. Add the butter and vanilla and stir until combined and the glaze is silky.

Cool the glaze until it reaches about 95–100°F (35–38°C) or until just pourable and not steaming. If the cake is chilled and well set, remove the ring/springform and place the cake on a rack over a tray to catch drips.

Pour the glaze evenly over the center of the cake, letting it flow to the edges and drip down the sides. Use an offset spatula to encourage even coverage if needed. Allow excess glaze to drip off, then transfer cake to a serving plate.

Chill the glazed cake briefly (15–20 minutes) to set the glaze before garnishing.

Optionally arrange the reserved toasted hazelnuts on top or around the base, and dust lightly with cocoa powder.

Release any acetate or transfer the cake to a platter. Slice with a hot, dry knife (wipe between cuts) into 8–10 slices.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.