This very elegant chocolate-glazed mousse cake is made with three basic components: Devil's Food Sheet Cake, Chocolate Praline Mousse, and Dark & Shiny Chocolate Glaze. Of course, some gold leaf to garnish the top makes it authentic because it supplies the "D'Or" in the name of the cake. "Praline" in the title means hazelnut. A Palet d'Or is not as difficult to make as it looks, and it is much easier if you make it over several days. I recommend making the sheet cake the first day; the next day make the mousse and assemble the cake in cake pan according to directions below, then freeze the cake overnight because it must be frozen when you glaze it. The third day make the glaze and glaze the cake. After glazing, place the cake on a platter and refrigerate to thaw for several hours before serving. This cake is delicious, but rich, so cutting it into twelve small wedges is good. YIELD: One 8" (20 cm) Diameter Cake Serves 12: Small Wedges