Additional Ingredients

To make the milk chocolate mousse

400 grams	Milk Chocolate (Silver Spoon Create)
2	Gelatine Leaves (soaked in cold water)
200 ml	Milk
400 ml	Whipping Cream

Further Additional Ingredients

To make the velvet chocolate

700 grams	Dark Chocolate (Silver Spoon Create) (melted)
250 grams	Cocoa Butter

How to make Marie Antoinette Gateau

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1. Preheat the oven to 120°C / 100°CFan / 250°F
2. In a large bowl mix the whites and sugar over a Bain Marie until you reach a temperature of 45°C or the sugar is completely dissolved.
3. Transfer into a standup mixer or large mixing bowl and whisk until the mixture is light and fluffy, then fold in the cocoa.
4. Pipe the meringue into discs on to a lined baking tray making sure they are not too deep and bake for 2 hours in the preheated oven.
5. To make the milk chocolate mousse: Melt the chocolate on a Bain Marie or in a microwave.
6. In a saucepan heat up the milk, add the soft gelatin and stir until dissolved. Pour gently over the melted chocolate.
7. Let the mixture cool down to at least 35°C /40°C temp. Fold the cream in gently.
8. To build the cake layer it alternatively with the meringue disk and mousse. Freeze the cake, ideally overnight until solid.
9. To spray the cake with a velvet chocolate covering, melt together the chocolate and cocoa butter over a Bain Marie or microwave.
10. Sift to remove any parts and insert into a spray gun that has been warmed in the oven at 40°C. Heating the gun ensures that the chocolate does not solidify inside. Spray evenly across frozen cake until coated.

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