It’s been such a long time that I had the urge to make a fancy chocolate raspberry entremet, and it finally happened! I dreamed of chocolate raspberry cake in layers, with lots of dark chocolate mousse and raspberry jelly, and this is exactly how this cake was though of. An elegant chocolate raspberry entremet that is some-what reminding me of Opera cake, only with completely different flavors.
If you like the combination of chocolate and raspberries, I have no doubt that this cake is going to be one of your favorite. It’s made of layers of chocolate biscuits soaked in chocolate syrup filled with chocolate mousse and raspberry jelly. To top it all – a layer of dark chocolate ganache, vanilla whipped cream, raspberry fluid-gel and a little edible gold to make it fancier.
Although this cake requires a few hours of preparation, one bite of it will make you realize how the investment was worth it. A combination of sweet, sour, soft and crispy in an irresistible ultimate chocolate raspberry entremet. Totally one of the most delicious cakes I’ve made recently.
Chocolate Raspberry Entremet
For chocolate biscuit layers:
- 5 large eegs
- 200 grams (1 cup) sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 140 grams (1 cup) all-purpose flour
- 70 grams (1/2 cup) cocoa powder
For raspberry jelly layer:
- 3 grams (3/4 tsp.) gelatin powder
- 15 ml. (1 tbsp.) water
- 200 grams raspberry puree
- 40 grams (4 tbsp.) sugar
- 20 ml. (1 tbsp. + 1 tsp.) water
For chocolate mousse:
- 500 ml. (2 cups) cold whipping cream
- 200 grams dark chocolate
For chocolate syrup:
- 100 grams (1/2 cup) sugar
- 10 grams (1 tbsp.) cocoa powder
- 160 ml. (2/3 cup) water
For chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
For vanilla whipped cream:
- 125 ml. (1/2 cup) cold whipping cream
- 10 grams (1 tbsp.) sugar powder
- ½ tsp. vanilla extract
For raspberry fluid gel:
- 100 grams raspberry puree
- 1 gram Agar Agar powder
- 30 grams (3 tbsp.) sugar
- Edible gold dust
- Edible gold leaf
- Chocolate decorations
Chocolate biscuit: preheat oven to 175c degrees, lightly grease baking papers and place them on two oven trays.
In an electric stand mixer bowl place eggs, sugar, salt and vanilla and whip at high speed for about 5-6 minutes until very swollen airy batter forms.
Add flour and cocoa powder and fold until smooth batter is formed.
Divide the batter evenly between the two trays and straighten the top with a palate knife to make even layers.
Bake the biscuits for 8-10 minutes or until set and springy to the touch.
Cool completely and cut 3 equal 20*20 cm squares (it may be necessary to cut 2 half squares (10*10 cm) as one layer.
Raspberry jelly: in a small bowl, put gelatin and 15 ml. of water and set aside for about 10 minutes until the gelatin absorbs the liquid.
In a pot, put raspberry puree, sugar and water and cook until boiling.
Add the gelatin and mix well until it melts and the mixture is uniform.
Pour the jelly into a 20*20 cm square mold (lined with baking paper) and straighten to a uniform layer.
Freeze the jelly layer completely for 1-2 hours until it is completely frozen.
Remove the layer of jelly from the mold (it should not be thick) and store in the freezer until assembling the entremets.
Chocolate mousse: in a mixer bowl whip cream to a very stable whipped cream.
At the same time, dissolve chocolate in the microwave or over double-boiler until it is completely melted.
Add 2-3 tablespoons of whipped cream into the melted chocolate and stir well into a uniform mixture.
Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform, stable chocolate mousse.
Chocolate syrup: in a small pot, put sugar, cocoa and water and cook over medium heat until the mixture is completely boiling and bubbling. Remove from heat and cool to room temperature.
Assemble the cake: place a single layer of chocolate biscuit on the bottom of a square 20*20 cm cake pan, and moisten with some chocolate syrup.
Pour about half the chocolate mousse and straighten with a palate knife to a uniform layer.
Place another chocolate biscuit on top of the mousse, and gently moisten it with chocolate syrup.
Place the layer of frozen raspberry jelly on top of the biscuit, then add the rest of the chocolate mousse. straighten the top with a palate knife.
Place the third layer of chocolate biscuit on top of the mousse and tighten slightly. Brush gently with syrup.
Chocolate ganache: chop the chocolate and put in a bowl. Add cream and melt together in the microwave or over double-boiler until everything melts and you get a uniform shiny ganache.
Pour the chocolate ganache over the top layer of chocolate biscuit and straighten.
Freeze the cake for at least 4-5 hours (preferably overnight).
Remove the cake from the pan and straighten the sides with a knife (in order to reveal the layers clearly).
Cut into individual entremets of desired size.
Vanilla whipped cream: in an electric stand mixer whip cream, powdered sugar and vanilla until you get very stable whipped cream.
Transfer the whipped cream into a piping bag fitted with 1 cm piping tip and drizzle small mounds of cream on top of the entremets.
Raspberry fluid gel: in a small pot, put raspberry puree, agar agar and sugar and heat until the mixture is boiling.
Remove from heat and transfer to small box. Refrigerate for an hour or until the mixture is completely cold.
Drain the mixture in a small sieve.
Transfer the filtered gel into a small piping bag and drizzle small dots of raspberry gel at the top of the entremets.
Decorate with edible gold dust, chocolate decorations and edible gold leaf.
- The entremets are at their best for the next day or two.
- You can prepare the cake (before cutting into individual entremets and without decorations) and keep in the freezer for up to a week.
- Instead of raspberry puree, you can use any other fruit puree you like.
- It is recommended to use dark chocolate with at least 60% cocoa solids for a particularly tasty and balanced result in sweetness.
- Gold leaf can be obtained online, for example here (affiliate).
- Agar agar can be bought here (affiliate).