Dark Chocolate Berry Petit Gateaux
The idea of these little mousse cakes began slightly backwards. Meaning that I was sent these beautiful moulds by Silikomart Professional and I kept thinking what I could do to use them at their highest. And these cakes came to mind. These dark chocolate berry petit gateaux are incredible! The chocolate flavor is intense, but the fruits do manage to keep up with its aroma. And the whipped ganache on top makes everything even better!
These Dark Chocolate Berry Petit Gateaux have the following layers:
- Almond sponge cake
- Red fruit marmalade
- Dark chocolate mousse
- Whipped vanilla ganache
- Dark chocolate glaze
Dark Chocolate Berry Petit Gateaux
These dark chocolate berry petit gateaux are perfectly sweet and airy, the best blend of dark chocolate and red fruits.
Servings :12 pieces
Ingredients
Almond Sponge Cake
- 220 g eggs
- 125 g white granulated sugar
- 50 g almond flour
- 45 g all-purpose flour
- 30 g cocoa powder
- 18 g cornstarch
- 2 g baking powder
- 1 g salt
- 30 g melted butter
Red Fruit Marmalade
- 115 g raspberry puree
- 115 g cherry/sour cherry puree
- 40 g frozen raspberries
- 40 g frozen cherries/sour cherries
- 4 g NH pectin
- 40 g granulated white sugar
- 5 g lemon juice
- 2 g gelatin + 12 g water
Dark Chocolate Mousse
- 108 g dark chocolate 54%
- 20 g dark chocolate 72%
- 2.5 g gelatin + 15 g cold water
- 120 g 3.5% fat milk
- 5 g vanilla extract
- 240 g heavy cream (lightly whipped)
Vanilla Flavored Whipped Ganache
- 3 g gelatin + 18 g water
- 390 g heavy cream
- 1/2 vanilla pod
- 110 g white chocolate
Glaze
- 250 g dark chocolate 54%
- 50 g grapeseed oil
Instructions
Almond Sponge Cake:
- Combine the eggs and sugar and whip with a mixer until you get a firm foam, at least 5 minutes.
- Meanwhile, mix almond flour, flour, cocoa, cornstarch, baking powder, and salt.
- Fold the dry ingredients into the egg foam gently with a spatula.
- Lastly, fold in the melted butter.
- Spread the batter in a pan to a thickness of 1cm.
- Bake at 180°C for 10-12 minutes or until pressing the cake lightly allows it to spring back to its original shape.
- Cool and then cut out 4cm Ø discs.
Red Fruit Marmalade
- Gently warm the fruit purees and fruits in a pan (approx. 40°C).
- Mix the sugar with NH pectin.
- Bloom the gelatin in cold water.
- Pour the sugar-pectin mixture over the purees gradually, stirring constantly.
- Bring to a boil and cook for 1-2 minutes.
- Remove from heat and add the lemon juice and bloomed gelatin.
- Divide evenly among the 12 cavities of the Silikomart Briochette molds (code SF035).
- Freeze.
Dark Chocolate Mousse
- Bloom the gelatin in water.
- Combine milk, bloomed gelatin, and vanilla in a saucepan and heat.
- Pour over the two chocolates and blend with a hand mixer.
- Cool to 38-40°C, then gently fold in whipped cream.
Assembly
- Pour mousse over frozen marmalade, leaving a bit of space for the sponge cake.
- Place a sponge cake disc in molds, ensuring it is slightly smaller than the cavities’ diameter.
- Gently press the sponge to level the cake and freeze.
Vanilla Whipped Ganache
- Bloom the gelatin in cold water.
- Heat the cream with vanilla bean. Cover and let infuse for 10 minutes.
- Melt the gelatin and combine with warm cream.
- Strain everything over the chocolate.
- Blend with a hand mixer.
- Cover with plastic wrap touching the surface and refrigerate for at least 8 hours.
Glaze
- Melt chocolate.
- Add oil and cool to a maximum of 30°C before using.
Finishing
- Remove the moulds from the freezer and carefully remove the pastries from the cavities.
- Dip each cake (sides and base) in the glaze. Let the excess drip off.
- Place on cardboard discs.
- Whip the vanilla ganache with a hand mixer until firm.
- Place in a piping bag fitted with your favorite pastry nozzle and decorate the pastries.
- Garnish with maraschino cherries.
Equipment
- Kitchen scale
- Baking oven
- Fridge
- Freezer
- Mixer
- Whisk
- Spatulas
- Angled spatula
- Baking paper
- Bowls
- Cooking stove
- Cooking pots
- Cake boards
