HomeRecipesChocoline Cake by Franck Labasse

Chocoline Cake by Franck Labasse

(This recipe appeared in the Fall 2022 issue of Pastry Arts Magazine)

This cake is a marriage of fine chocolate and roasted hazelnuts. It delivers on flavor, complexity, and texture for universal appeal to chocolate connoisseurs and amateurs alike.

Yield: 12 servings

Hazelnut Dacquoise

  • 270 g hazelnut flour
  • 300 g 10X confectioners’ sugar
  • 300 g egg whites
  • 100 g granulated sugar
  1. Mix the hazelnut flour and confectioners’ sugar together to make a tant pour tant (TPT). Pass TPT mixture through a tamis to remove any lumps. Set aside.
  1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks. Add the sugar and whip to stiff peaks.
  1. Fold in the TPT mixture by hand; aAvoid overworking the mixture.
  1. Pour the mixture evenly onto a silicone baking mat- lined sheet pan.
  1. Bake for 8 minutes at 428˚F (220˚C) and an additional 5 minutes at 356˚F (180˚C).

Crispy Praline

  • 600 g Valrhona almond/hazelnut praline
  • 150 g Valrhona Opalys white chocolate, melted
  • 300 g feuilletine
  1. Place praline and melted white chocolate in the bowl of a stand mixer fitted with the paddle attachment. Mix to blend.
  1. Add the feuilletine.
  1. When combined and still pliable, spread on the mixture in an even layer directly on top of the cooled dacquoise.

Crème Anglaise Base for Mousse

  • 250 g heavy cream
  • 250 g whole milk
  • 100 g egg yolks
  • 50 g granulated sugar
  1. Boil together the cream and the milk.
  1. In a separate bowl, whisk together the yolks and sugar. Temper the cream mixture into the yolk mixture. Return all ingredients to the heat and cook to 183˚F (84˚C).
  1. Remove from heat and pass anglaise through a chinois. 

Chocolate Mousse

  • 12 g gelatin sheets
  • 360 g Valrhona Tainori chocolate 64%
  • 700 g Creme Anglaise Base (recipe above)
  • 900 g heavy cream, whipped
  1. Place gelatin leaves in large quantity of cold water for approximately 15 minutes to bloom.
  1. Drain the gelatin and then add gelatin to the hot anglaise and stir to dissolve. Pour the anglaise on over the chocolate. Using a whisk and starting from the center, slowly mix together to make a ganache.
  1. When incorporated and the ganache has cooled to 95-104˚F (35-40˚C), fold in the whipped cream.
  1. Pour the mousse directly onto the Crispy Praline. Chill until firm.

Tanariva Base Ganache

  • 450 g heavy cream
  • 50 g inverted sugar
  • 50 g glucose
  • 725 g Valrhona Tanariva milk chocolate 33%
  1. Bring cream, sugar,and glucose to a boil.
  1. Pour hot mixture over Tanariva chocolate. Mix well from the center slowly to the side until incorporated. 

Ganache Montée

  • 900 g cold heavy cream
  • 900 g Tanariva Base Ganache
  1. Mix together the cold cream and the Tanariva ganache. Let the mixture rest refrigerated for at least 4 hours.
  1. After resting, place the mixture in the bowl of an electric mixer fitted with the whisk attachment and mix to Chantilly consistency.

Vanilla and Tonka Crème Anglaise

  • 1 vanilla bean
  • 500 g heavy cream
  • 100 g eggs yolks
  • 125 g granulated sugar
  • ¼ tonka bean
  1. Split open the vanilla bean and scrape the pulp into the cream. Using a microplane, scrape a bit of tonka bean into the cream. Bring the cream to a boil. Cover with plastic wrap and let infuse for 30 minutes.
  1. Bring the cream back to a boil. Meanwhile, in a bowl, mix the sugar and yolks and temper with a little bit of hot cream.
  1. Add the egg mixture to the cream. Return to the heat cook to 183˚F (84˚C). Pass the mixture through a chinois into a metal bowl. Place the metal bowl over an ice bath to stop the cooking. Chill, covered, until ready to use.

Isomalt Chips

  • 50 g Isomalt pearls
  1. Place Isomalt pearls between 2 silicone baking mats. Bake at 428˚F (220˚C) until melted and translucent.
  1. Remove from oven and let cool. Break into small pieces for décor.

Chocolate Feathers

  • White chocolate, as needed
  1. Temper white chocolate.
  1. Dip the tip of a small knife into the chocolate to make a leaf shape.
  1. Release chocolate leaf by pressing knife on sheet of acetate. Repeat as needed.


  • Chocolate triangles, as needed
  1. Pipe a bit of the Ganache Montée on the plate to hold a chocolate triangle. Pipe ganache on top of the triangle. Top again with a chocolate triangle. Place a slice of the dessert in the center of the plate. Garnish with Tonka anglaise and white chocolate feather.

About Franck Labasse

Frank Labasse works as the Executive Pastry Chef at The Broadmoor in Colorado Springs. His distinctive style is bright, not-too-sweet pastries with a modern twist. He is inspired by the seasons to design desserts that reflect the moment at hand. He believes that working with fruits, berries, and herbs at their pinnacle of maturity and flavor gives an incomparable richness to sweets.

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