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Pave d'roy (king's road)

120 grams ground almond
150 grams icing sugar
2 egg
4 yolks
25 grams flour
25 grams cocoa powder
5 whites
60 grams sugar

50 grams sugar
100 grams water
20 grams grand mariner

300 grams dark chocolate
150 grams butter
6 yolks
8 whites
80 grams sugar

1 orange
50 grams sugar
40 grams water

100 grams vermicelli
50 grams green marzipan

Mix the almond powder and icing sugar together and add in the eggs
and yolks. Add the cocoa and flour. Beat the whites to a soft
peak, add the sugar, beat to almost hard peak. Incorperate into
the mix. Chemisier (coat with butter, then coat with flour, shake
out excess flour) a square pan about 8 inches or so. Bake at 375-390
till the cake is done (a toothpick comes out clean).

Boil the sugar and water together. When it starts boiling, take it
off the heat and add the grand marinier.

Melt the chocolate over a bain-marie (double boiler). Add the yolks
and butter, mix well. Whip the whites to soft peak, add the sugar,
whip almost to hard peak. Add a small amount to the mousse and mix
it in well. Add the rest and incorperate gently.

Peel the orange, saving the peel. Remove as much white off the peel
as is possible and chop into small cubes 2-5 cm in length. Put in
water and sugar (the amounts don't matter) and boil for 5 minutes.
Throw out water, wash orange peels, and do it again untill the
syrup reaches softball stage. Let sit for a long time.

Invert cake and Cut in half. Brush the syrup over the bottom and
sprinkle with candied peel. Put a layer of chocolate mousse on the
bottom layer. Spread syrup on inside of other half and put the top
layer on. Cover the entire cake with mousse. The top should be
the flat part at this point. Decorate with mousse rosettes, sprinkle
with orange peel, and put vermicelli on the sides of the cake.
Vermicelli is optional. Roll out the marzipan so that it is a long
strip. Put the strip on the cake from corner to corner and write
"Roy" on it with white chocolate.


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