Dark Chocolate and Raspberry Mousse Entremet
Chocolate Sponge
Ingredients:
100g Egg yolks
120g caster sugar
125g egg whites
pinch of cream of tartar
20g cocoa powder
50g cornflour
65g dark chocolate
Method:
Prepare two 8” (21cm) round cake tins, grease and line them with baking paper and set aside. Use a stand mixer to whisk the egg yols and half of the sugar until doubled in volume. Set aside. Whisk the egg whites and cream of tartar to soft peaks then gradually add the rest of the sugar. Continue whisking a further 2-3 minutes. Gently melt the chocolate and pour it into the egg yolk mix. Sieve the dry ingredients into the mix and gently fold it all together. Fold the egg whites in last. Portion 200g of batter per tin and bake at 165C for 22 minutes. Once cooled trim the top to make it flat, wrap in cling film and place in the freezer.
Raspberry Jelly
Ingredients:
300g Frozen Raspberries
60g caster sugar
4g gelatine leaf
Method:
Prepare an 8” round cake tin, line it with cling film ensuring it sinks down into the corners. Heat the raspberries with the sugar and simmer for about 15 minutes until the raspberries have all broken down, remove from the heat. Bloom the gelatine in cold water for a few minutes, squeeze out the excess liquid and add to the raspberry goo. stir to dissolve and pour into the prepared tin. Place on a level surface in the freezer to set.
Crunch layer
Ingredients:
25g dark choc 55%
10g cocoa butter
25g cocoa puffs
Method:
Gently melt together the chocolate and cocoa butter, stir through the cocoa puffs to coat in the chocolate, spread over one side of one of the chocolate sponges and return to the freezer.
Choc Raspberry Mousse
Ingredients:
500g thickened cream
160g frozen raspberries
70g dark choc 70%
150g dark choc 55%
50g milk choc
140g egg yolks
140g caster sugar
50g milk
60g cream
Method:
Before you start this component ensure the sponges, jelly, and crunch layer have been setting in the freezer for at least 4 hours. Have your 10” round silicone mould ready. Use a stand mixer to whip the thickened cream with the raspberries to soft peaks, set aside in the fridge. Break up all the chocolate and put it in a bowl, set aside on the bench. Now we’ll make an anglaise with the remaining ingredients. Heat the cream and milk in a small saucepan, bring to a boil and remove from the heat. In a bowl, whisk together the egg yolks and sugar, pour the hot milk into the eggs and whisk to combine. Return the mix to the pan on a medium heat. Use a wooden spoon or a spatula to stir until it coats the back of the spoon and the temperature reads 82C. Immediately pour into the chocolate to make a ganace. Allow to sit for 1 minute then stir vigorously to melt the chocolate. Once it’s cooled on the bench for about 15-20 minutes we can fold it into the cream to make the mousse.
Assembly
Method:
I like to use a piping bag for even distribution of mousse in the mould. Start with an even layer of mousse in the bottom, grab your jelly and one sponge out from the freezer. Place the jelly first, followed by the sponge, then apply another layer of mousse over the sponge (about 1cm). Now grab your next spong with the crunch layer. Place it into the mousse with the sponge facing out, fill in the perimeter of the spong with more mousse to make it sit at the same level. Use a small cranked pallet knife to help you get it smooth around the outside. Return to the freezer to set for at least 8 hours.
Cocoa Glaze
Ingredients:
175g water
140g cream
300g caster sugar
115g cocoa powder
12g gelatine leaf
Method:
Heat the water, cream and sugar on the stove, bring to a boil then remove from the heat, add the cocoa. Bloom the gelatine in cold water for a few minutes, squeeze out excess water and add to the glaze. Use a stick blender to emulsify. cool to 30-32C
Once the cake is frozen solid it can be unmoulded and glazed. Position the cake, sponge side down on a wire rack with a tray underneath, Pour the glaze over the entire cake.
You can be as creative as you like with the garnishing. Ive used milk chocolate thinned out with a little cocoa butter to drizzle around the perimiter of the cake and garnished with freeze dried raspberries and a touch of gold leaf sprinkles. Once glazed, store in the fridge for about 4 hours to thaw and it’s ready to eat!
Note: the unglazed entremet can sit comfortably wrapped in the freezer for up to 1 month