Rouge – Dark Chocolate and Raspberry Entremet
Learn step by step how to make an elegant entremet that pairs an intense flourless chocolate sponge with a vibrant, tangy raspberry marmalade. Together with a crunchy praline layer and a dark chocolate raspberry mousse, they create a perfectly balanced dessert.
Servings :1 entremet
Ingredients
Flourless chocolate sponge
- 65 g dark chocolate (80–100%)
- 140 g egg yolks
- 10 g dark cocoa powder
- 65 g granulated white sugar (A)
- 150 g egg whites
- 65 g granulated white sugar (B)
Praline crunch
- 40 g paillete feuilletine
- 35 g milk chocolate (melted)
- 60 g praline paste
Raspberry marmalade
- 40 g raspberries (fresh or frozen)
- 110 g raspberry purée
- 35 g granulated white sugar (mixed with 5g pectin NH)
- 40 g glucose
- 0.5 g citric acid (dissolved in 5g water)
- 4 g gelatin (bloomed in 24g cold water)
Dark chocolate raspberry mousse
- 120 g raspberry purée
- 70 g liquid glucose
- 125 g dark chocolate (60–70%)
- 25 g butter
- 11 g gelatin (bloomed in 66g cold water)
- 30 g raspberry or strawberry liqueur
- 110 g Italian meringue (recipe below)
- 180 g whipping cream (lightly whipped)
Italian meringue
- 120 g egg whites
- 200 g granulated white sugar (+ 65g water)
Instructions
Flourless chocolate sponge
- Melt the chocolate.
- Whisk the egg yolks with sugar (A) until pale and foamy.
- Fold in the cocoa powder and the melted chocolate.
- Make a meringue with the egg whites and sugar (B): whisk the whites until foamy, then add the sugar gradually and keep whisking for a few minutes, until you can no longer feel sugar granules when you rub a little meringue between your fingertips.
- Fold the meringue into the chocolate mixture.
- Spread into a 1cm layer and bake at 170°C (340°F) for 10–15 minutes, or until evenly risen.
- Leave to cool in the tray.
- Cut out a disc 2cm smaller than the finished cake.
Praline crunch
- Mix all the ingredients in a bowl.
- Spread over the baked, cut sponge.
- Freeze.
Raspberry marmalade
- Bloom the gelatin in cold water.
- Combine the fresh raspberries and raspberry purée in a pan and warm over low heat.
- Mix the sugar with the pectin, then add it gradually to the raspberry purée while stirring.
- Cook for 2 minutes, add the glucose and cook for 1 more minute.
- Remove from the heat and add the citric acid, then the bloomed gelatin.
- Pour into the insert mould and freeze. The insert should be 2cm smaller than the finished cake.
Dark chocolate raspberry mousse
- Bloom the gelatin in cold water.
- Combine the raspberry purée and glucose in a pan and bring to the boil.
- Place the chocolate, butter and gelatin in a bowl. Pour the hot raspberry purée over them and emulsify with an immersion blender.
- Add the liqueur and blend again. Cool to 30–35°C (86–95°F).
- Once the base has cooled, fold in the Italian meringue, then the lightly whipped cream.
Italian meringue
- Boil the sugar and water to 118°C (244°F).
- Whisk the egg whites until foamy. When the syrup reaches 118°C, pour it in a thin stream over the whites while whisking.
- Whisk on medium speed until you have a glossy meringue that has cooled to room temperature.
- Weigh out the amount you need for the mousse.
Assembly
- Pour some of the mousse into the prepared mould.
- Place the raspberry insert on top and cover with more mousse.
- Add the sponge with the praline crunch, pressing gently.
- Freeze the cake for at least 12 hours before glazing or finishing with velvet spray.
Notes
This recipe makes an 18cm cake, 6cm tall, a 20cm cake, 5cm tall, or one cake in the Silikomart Cloud mould (1600ml).