Tutorial: Triple Chocolate Entremet Cake │ Mirror Glaze, Ganache, Mousse, Chocolate Spire

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a similar flavor with less sugar

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option

Melt butter in a small saucepan over low heat and add dark chocolate, stirring until melted.

In a bowl, combine the melted chocolate and butter mixture with sugar.

In another bowl, whisk eggs together with a fork.

Let the chocolate mixture cool briefly, then gradually add the eggs while whisking with a hand whisk.

Add flour, salt, and chopped dark chocolate to the mixture and combine.

Pour the batter into a 16 cm diameter springform pan lined with baking paper and sprinkle chopped hazelnuts on top.

Bake the brownie for approximately 20 to 23 minutes at 180°C.

Once the brownie has cooled, place it in a pastry ring of the same diameter lined with acetate and baking paper at the bottom, leveling the surface with a glass.

Put the cake in the freezer while preparing the crunch layer.

Melt chocolate in a small saucepan, then stir in Nutella, cocoa powder, and salt, spreading the crunch on top of the brownie and leveling it with a glass or spoon.

Return the cake to the freezer to set the crunch layer.

Melt chocolate and Nutella in a saucepan, then set aside.

Heat heavy cream almost to boiling, remove from heat, and whisk in gelatin until dissolved.

Pour the hot cream mixture over the melted chocolate while stirring until combined, then let it cool to lukewarm.

Whip heavy cream to soft peaks and fold it into the cooled chocolate mixture.

Place the cake mold on a chopping board and insert a narrow piece of acetate baking sheet.

Pour the mousse into a silicone mold of 18 cm diameter, then gently place the frozen brownie on top with the ganache side facing down.

Freeze the cake overnight.

Soak gelatin in cold water for 5 to 10 minutes.

For the glaze, heat sugar, water, cream, and glucose syrup almost to a boil, then remove from heat and whisk in gelatin.

Pour the hot mixture over dark chocolate and blend until glossy, adding black food coloring paste.

Cover the glaze with cling film and let it cool down to 34-35°C.

Take the frozen cake out of the freezer just before glazing and place it on a cooling rack with baking paper underneath.

Pour the glaze over the cake and use two palette knives to remove excess glaze from the bottom.

Transfer the cake to a cake platter and let it chill in the fridge for approximately 6 hours.

Once set, place a chocolate ribbon around the cake and decorate with crisp pears and a chocolate spire.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens