Coffee & Chocolate Entremet

So I decided to try to make a entremet again. Still not perfect, but flavors were great! 👍 Well, it looks pretty good on the outside, the layers inside still not perfect.

👉 For Recipe click HERE
👉 Para Receita clica AQUI

coffee chocolate mousse cake_d_small

If you haven’t seen my previous cakes click HERE. 👇

mango delight _fa_small  mango delight _jat_small

These cakes definitely need a lot of skill, but with trial and error, I will get there! 🏋️‍♀️

coffee chocolate mousse cake_b_small

So let’s talk recipe. It is very time-consuming. 😂🤣😂

I did one part each day in the evening. Once I finished making the cookies, I saved them in an airtight container. Once I finished the cake and the chocolate crisp, I saved them in the freezer, covered with plastic wrap. The day you make the mousse is the assembly day.  Once the cakes are assembled leave them in the freezer overnight. Once I covered the cakes with the mirror glaze I put them on top of the cookies and I put the cake in the freezer.

coffee chocolate petit entrement_

On the day of serving the cake, remove from the freezer into the fridge about 2 hours prior. I decorated my cakes with gold sanding sugar.

coffee chocolate mousse cake_c_small

As you might notice in the below picture the cookie looks a little bit whitish, this because the cookie was still a bit frozen. If you let it thaw completely it won’t look like that. I was in a hurry to take the picture (my bad 🙄).

coffee chocolate mousse cake_e_small

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Coffee & Chocolate Entremet - EN

  • Servings: 16
  • Difficulty: easy but time consuming
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Ingredients

    1.Flourless Chocolate Sponge cake
  • 95g egg white
  • 2g salt
  • 35g white sugar
  • 95g dark chocolate 75%
  • 20g butter
  • 20g egg yolk
  • 2.Chocolate Crisp
  • 160g of hazelnut spread
  • 150g of dark chocolate 90% cocoa content
  • 20g of butter
  • 100g of Cornflakes type
  • 3.Coffee ganache
  • 200g heavy cream (35 % fat)
  • 200g white chocolate
  • 10g ground coffee
  • 4.Coffee Mousse
  • 2 egg yolks
  • 100g sugar
  • 12g cornstarch
  • 160ml warm milk
  • 1 tsp vanilla extract
  • 1 tbsp of instant coffee
  • 5g of gelatine powder
  • 2tbsp of cold water
  • 240 g of whipping cream
  • 5.Chocolate Mirror Glaze
  • 150ml water
  • 300g sugar
  • 300g glucose or light corn syrup
  • 200g condensed milk
  • 20 grams gelatin sheet or powder
  • 300g dark chocolate 70% cocoa content
  • 6.Cookie: Pate Sucree Cacau
  • 225g of flour
  • 150g of butter
  • 95g icing sugar
  • 30g of almond powder
  • 15g unsweetened cocoa powder
  • 1 egg
  • 1 pinch of salt
  • 100g chocolate
  • 150g toffee Chipits

Directions

    Prepare :

  • 1.Flourless Chocolate Sponge cake
  • 2.Chocolate Crisp
  • 3.Coffee ganache
  • 4.Coffee Mousse
  • 5.Chocolate Mirror Glaze
  • Add cake on top of the (6.)Cookie: Pate Sucree Cacau
  • Please check the video for method


 

IMPORTANT NOTE (17-March-2019):

Recipe details in regards to the chocolate mousse have been updated. It has come to my attention that the recipe was incorrect, I apologize for that. The video shows the correct method, the quantities weren’t correctly written on the blog.

Also would like to let you know, if the quantities are seen on the video seem off from what is written on the blog, it might be because I sometimes double the recipe.

 

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🇵🇹 Receita em Português 🇵🇹

Entremet the Cafe e Chocolate - PT

  • Servings: 16
  • Difficulty: fácil, mas demorado
  • Print

Ingredients

    1.Bolo de Chocolate sem farinha
  • 95g clara de ovo
  • 2g Sal
  • 35g de açúcar branco
  • 95g de chocolate amargo 75%
  • 20g de manteiga
  • 20g de gema de ovo
  • 2.Crocante de Chocolate
  • 160g de creme de avelã
  • 150g de chocolate amargo 90% de teor de cacau
  • 20g de manteiga
  • 100g de flocos de milho
  • 3. Ganache de Café
  • 200 g de natas(35% de gordura)
  • 200 g de chocolate branco
  • 10g de café instantaneo
  • 4.Mousse de café
  • 2 gemas de ovo
  • 100 g de açúcar
  • 12g de amido de milho
  • 160ml leite morno
  • 1 colher de chá de extrato de baunilha
  • 1 colher de sopa de café instantâneo
  • 5g de gelatina em pó
  • 2 colheres de sopa de água fria
  • 240 g de natas para bater
  • 5.Cobertura de chocolate
  • 150 ml de água
  • 300g de açúcar
  • 300g de glucose ou xarope de milho
  • 200g de leite condensado
  • 20 gramas de folha de gelatina ou pó
  • 300g de chocolate amargo 70% de teor de cacau
  • 6.Bolacha de chocolate: Pate Sucree Cacau
  • 225g de farinha
  • 150g de manteiga
  • 95g de açúcar em pó
  • 30 g de farinha de amêndoa
  • 15g de cacau em pó sem açúcar
  • 1 ovo
  • 1 pitada de sal
  • 100g de chocolate
  • 150g pepitas de caramelo

Directions

    Prepara:

  • 1. Bolo de Chocolate sem farinha
  • 2. Crocante de Chocolate
  • 3. Ganache de Café
  • 4. Mousse de Café
  • 5. Cobertura de chocolate
  • Adicione o bolo em cima da (6) Bolacha
  • Vê o video para o método.


 

NOTA IMPORTANTE (17-marco-2019):

Detalhes da receita em relação à mousse de cafe foram atualizados. Chegou ao meu conhecimento que a receita estava incorreta, peço desculpas por isso. O vídeo mostra o método correto, as quantidades não foram escritas corretamente no blog.

Também gostaria de informar que, se as quantidades vistas no vídeo parecem estar fora do que está escrito no blog, pode ser porque às vezes eu dobro a receita.

 

Mango Delight

This was the second time I tried a cake of this “genre”.

mango delight _ia_small
👉 For Recipe click HERE
👉 Para Receita clica AQUI

The first time I tried a mirror glazed cake was for mothers day it turned out pretty good, but my mirror glaze got thick to quick.

coconut mousse mirror cake

Also, the berry jelly on the inside was heavier than the mousse so it ended up staying on the bottom (on the image you can see the top of the cake has an indentation).

mirror glazed coconut mousse_inside

Taste wise it was a hit! I will try making this one again and post it here.

I wanted to try something different this time, and I did buy recently on my trip to Portugal the rectangular silicone molds, so I had to try them out. I also wanted to do something with mango. I looked for recipes online and I couldn’t find one where I had the ingredients and wasn’t too time-consuming. So I combined 3 different recipes from 3 different bloggers (Cakelets and Doilies;  Pastry Workshop & HidaMari ASMR Cooking)

mango delight _fa_small

Visually it’s not perfect. Well, not too far from it, but taste wise it is perfection! The mousse is light with a subtle mango taste, but when you get a bite of the mango jelly you get all the flavor. The coconut jaconde gives a different texture to the cake and the flavor is a great tropical combination.

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Mango Delight - EN

  • Servings: 6
  • Difficulty: easy but time consuming
  • Print

Ingredients

    Coconut Joconde:
  • 70g ground almonds
  • 70g desiccated coconut
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g sugar
  • 20g all-purpose flour
  • 15g butter, melted
  • Mango Jelly:
  • 200ml mango puree
  • 2 sheets of gelatin
  • Mango Mousse:
  • 200g cream cheese
  • 30g sugar
  • 30ml milk
  • 5g gelatin
  • Lemon zest
  • 1/3 lemon juice
  • 200ml heavy cream
  • 20g sugar
  • 60g mango puree
  • Mango Glaze:
  • 100 grams white chocolate, finely chopped
  • 3 sheets (9 grams) titanium grade gelatin
  • 100ml mango puree (after strain through a sieve)
  • 50 grams caster sugar
  • 100 grams liquid glucose
  • 70ml whipping cream
  • Optional: 1 or 2 drops of yellow food colouring

Directions

  1. Prepare the mango jelly the day before
  2. Prepare the coconut jaconde
  3. Prepare the mango mousse
  4. Prepare the mango glaze
  5. Please check the video for method


🇵🇹 Receita em Português 🇵🇹

Delicia de Manga - PT

  • Servings: 6
  • Difficulty: fácil, mas demorado
  • Print

Ingredients

    Bolo Jaconde de Coco:
  • 70g de amêndoas moídas
  • 70g de coco desidratado
  • 70g de açúcar em pó
  • 2 ovos inteiros
  • 2 claras de ovos
  • 1 pitada de sal
  • 20g de açúcar
  • 20g de farinha de trigo
  • 15g de manteiga derretida
  • Geléia de Manga:
  • 200ml purê de manga
  • 2 folhas de gelatina
  • Mousse de Manga:
  • 200g de queijo creme
  • 30g de açúcar
  • 30ml Leite
  • 5g Gelatina
  • Raspas de limão
  • 1/3 de sumo de limão
  • 200ml de natas
  • 20g de açúcar
  • 60g purê de manga
  • Cobertura de Manga:
  • 200g de chocolate branco
  • 6 folhas de gelatina
  • 200ml Purê de manga
  • 100g de açúcar
  • 200g de glicose líquida
  • 140ml de natas
  • Opcional: 1 ou 2 gotas de corante alimentar amarelo

Directions

  1. Prepara a geléia de manga no dia anterior
  2. Prepara o bolo jaconde de coco
  3. Prepara a mousse de manga
  4. Prepara a cobertura de manga
  5. Vê o video para o método.