Do you dream of creating a dessert worthy of the finest patisseries, but without dedicating all day to it? This recipe is for you! With its contrasting layers and shimmering mirror glaze, this dessert will delight all your guests. The different steps require some precision in the quantities, but nothing truly complicated—as long as you follow the instructions carefully.
Practical information
Preparation time: approximately 90 minutes
Cooking time: approximately 20 minutes (plus freezing time)
Estimated calories: approximately 320 kcal per serving
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- 4 eggs
- 125 g of flour
- 125 g of sugar
- Half a packet of baking powder
- 200g of dark chocolate (or dairy chocolate according to your taste)
- 5 eggs
- 50g of margarine
- 70g of powdered icing sugar
- A pinch of salt
- 150g of frozen wild berry puree
- 15 g of powdered sugar
- 2.5 g of gelatin (or 3 g of pectin)
- 210 g of caster sugar
- 75 g of water
- 70g of unsweetened cocoa powder
- 145g of liquid cream (Nutrifil or soy cream for the pareve version)
- 8 g of powdered gelatin
Preparation steps
Genoa
- Whisk the 4 egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, gradually add the sugar. Wait two minutes, then add the egg yolks one at a time. Finally, gently fold in the flour, which has been previously mixed with the baking powder, reducing the speed of the electric mixer.
- Grease an 18cm cake tin (or use margarine) and pour in the batter.
- Bake in a preheated oven at 180°C for 20 minutes. As soon as the sponge cake is cooked, remove it and let it cool completely.
Chocolate mousse
- Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt, then gradually incorporate the icing sugar once the white is firm.
- Meanwhile, melt the chocolate squares with the margarine.
- Using a mixer, blend the egg yolks with the melted chocolate and margarine until you obtain a smooth, lump-free mixture.
- Gently mix the two preparations (whipped egg whites and chocolate-yolk mixture) without breaking the egg whites too much, until you obtain a light and homogeneous mousse.
Forest Fruit Insert
- Pour the gelatin into half a glass of cold water and let it soak for 10 minutes.
- Heat the forest fruit puree with the powdered sugar until boiling.
- Remove from heat and stir in the drained gelatin. Mix well.
- Pour this mixture into an 18cm mold and place it in the freezer.
Mirror glaze
- Pour the powdered gelatin into a large bowl of cold water, using a ratio of 6 times its weight in water. Let it soak.
- Heat the cream over low heat.
- In a saucepan, pour the water and the caster sugar, then bring to a boil at 103°C.
- Remove from heat and add the cocoa powder (preferably sifted). Mix without incorporating air.
- Incorporate the drained gelatin and the warm cream, then gently blend using an immersion blender, avoiding creating air bubbles.
- Allow the icing to cool to approximately 30°C before using.
Assembling the dessert
- Cut the sponge cake into two discs.
- Place the first sponge cake disc at the bottom of an 18cm ring mold (lined with a strip to facilitate unmolding).
- Pour half of the chocolate mousse on top.
- Leave to rest in the freezer for 30 minutes.
- Take the forest fruit insert out of the freezer and gently place it on the mousse.
- Place the second sponge cake disc on top.
- Cover with the remaining chocolate mousse and freeze for 1 hour.
- Remove the entremet from the mold and pour the mirror glaze over the top.
- Decorate as you wish with the ornaments of your choice.
This recipe requires patience, especially with the freezing times, but it's worth it — the result is truly spectacular! Pro tip: keep your dessert in the freezer for up to a few hours before serving, then let it rest for 30 minutes at room temperature to fully appreciate the flavors.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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