Home » Pastries, cookies and sweets » Cakes » Chocolate cake/Plaisir Sucré P. Hermé

Chocolate cake/Plaisir Sucré P. Hermé

This cake is exactly as Hermé describe it: An amazing cake,  defiant and devilishly delicious.

I totally agree!

A hazelnut meringue/dacquoise aux noisettes, milk chocolate ganache, milk chocolate chantilly cream, flaky hazelnut praline, thin layers of milk chocolate.




Hazelnut meringue/Dacquoise noisette:

  • 3 white eggs (130g)
  • 2,5 Tbs caster sugar
  • 100 g icing sugar
  • 70 g hazelnuts flour
  • 140 g hazelnuts grilled & peeled, cut in 2 (I skipped them)

Sift together hazelnuts flour and icing sugar.

In a separate bowl, beat the egg whites, add caster sugar and continue beating until the mixture is shinny.

Fold in the hazelnuts-icing sugar mixture.

Pour the meringue on baking paper, in a 26cm square, 1,4 cm thick.

Sprinkle hazelnuts halves. Bake for 30-35 minutes at 165C, until firm to the touch.

Cool on wire rack.

I cut a heart shape.

Chocolate layers:

  • 260 g milk chocolate

Pour 1/3 of temperate milk chocolate on 3 hard plastic sheets (to avoid waving), spread immediately with a spatula. Let set and cut. I used the same heart cutter.


  • 190 g milk chocolate
  • 165 g cream (35-40%)

Pour boiled cream over chopped chocolate and mix well with a whisk to combine.

Cool at room temperature.

Milk chocolate chantilly cream:

  • 285 g milk chocolate
  • 435 g cream (over 35%)

Pour boiled cream over chopped chocolate and mix well with a whisk to combine. Cover and refrigerate overnight or 5-6 hours.

Flaky hazelnut praline/praliné croustillant:

  • 200 g Nutella
  • 50 g milk chocolate, temperate
  • 30 g  feuilletine (broken up pieces of crêpes dentelles/gavottes)
  • 15 g butter, melted

Mix the ingredients in the written order.


Spread the meringue with a spatula, from middle to edges.




Cover with one milk chocolate layer, reserve the nice looking one for top:


Pipe ganache over chocolate layer (10 round nozzle):


Top with another milk chocolate layer:


Beat the chocolate cream until it forms soft peaks:


Pipe over milk chocolate layer: (I used a 30 Saint Honoré nozzle):


Top with the last milk chocolate layer:








3 thoughts on “Chocolate cake/Plaisir Sucré P. Hermé

  1. Pingback: Happy Valentine’s day! | Paula's Baking Addiction

  2. Ti-ai propus sa ma ucizi incet, dar sigur!
    E execelent, dar mie sigur nu mi-ar iesi asa!! Crema aceea as manca-o cu lingura, imi vine sa musc din ecran, crede-ma. Felicitari Paula, esti extraordinara.

    • Hehehe, normal ca nu ti-ar iesi la fel, ca fiecare-si pune amprenta si se vede. Si eu am zis la fel: nu mi-a iesit ca lui Hermé, nici nu m-am straduit sa-l fac ca al lui, ca l-am personalizat ‘usor’…Hahaha 😛
      Acum serios, poate parea migalos, dar e mai simplu ca multe altele. Mai ales daca-l faci in 2 zile diferite. Sau chiar am sa fac bezeaua dinainte, cand am albusuri si-o pastrez la congelator cateva zile. Taiat dreptunghiuri, sa minimalizam pierderile. Oricum eu am salvat toate bucatile si din resturi am facut monoportii. Astept sa-l vad pe-al tau. Nu poti rata asa ceva, crede-ma. :*

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