Print

Chocolate Raspberry Entremet

Chocolate Raspberry Entremet - featured image
Print Recipe

This Chocolate Raspberry Entremet features layers of tender chocolate sponge, tangy raspberry coulis, silky chocolate mousse, and a glossy mirror glaze. It’s an elegant, crowd-pleasing dessert that’s surprisingly easy to make and perfect for special occasions.

Ingredients

Scale
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar (for coulis)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 5 ounces dark chocolate, chopped (for mousse)
  • 1 cup heavy cream
  • 2 egg yolks, room temperature
  • 2 tablespoons powdered sugar
  • 1/3 cup sweetened condensed milk
  • 3.5 ounces dark chocolate, chopped (for glaze)
  • 2 teaspoons gelatin powder bloomed in 3 tablespoons cold water
  • 3 tablespoons water

Instructions

  1. Preheat oven to 350°F (180°C). Line the base of an 8-inch springform pan with parchment.
  2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk eggs, melted butter, and vanilla. Combine wet and dry ingredients, stir until just mixed. Pour into pan and smooth the top.
  3. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely in the pan.
  4. For raspberry coulis: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down (about 5 minutes). Strain to remove seeds. Return liquid to pan, add cornstarch slurry, and simmer until thickened (2-3 minutes). Cool to room temperature.
  5. For chocolate mousse: Melt chocolate in a heatproof bowl over simmering water or microwave in 30-second bursts. Let cool slightly. Whip cream to soft peaks. In a separate bowl, whisk egg yolks and powdered sugar until pale. Fold yolks into melted chocolate, then gently fold in whipped cream.
  6. Remove cooled sponge from pan. Clean and re-line pan with plastic wrap. Place sponge at bottom. Spread raspberry coulis evenly over sponge. Chill for 10 minutes.
  7. Spoon chocolate mousse over coulis. Smooth top gently. Chill entire entremet in fridge for at least 2 hours (overnight if possible).
  8. For mirror glaze: Bloom gelatin in cold water. In a saucepan, heat sweetened condensed milk, dark chocolate, and water until chocolate melts. Remove from heat, stir in gelatin until dissolved. Cool until just warm but pourable (about 90°F).
  9. Pour glaze over chilled entremet. Tilt gently to cover top and let excess drip down sides.
  10. Chill for another hour to set glaze. Unmold using springform latch or by lifting from plastic wrap. Slice with a hot, dry knife for sharp layers. Serve chilled.

Notes

Chill each layer before adding the next for clean stripes. Use high-quality chocolate and ripe raspberries for best flavor. For gluten-free, use almond flour or a 1:1 gluten-free blend. For dairy-free, swap heavy cream and chocolate for non-dairy alternatives. Agar-agar can replace gelatin for a vegetarian glaze. Dip knife in hot water and wipe dry for clean slices.

Nutrition

Keywords: chocolate raspberry entremet, layered cake, French dessert, chocolate mousse, raspberry coulis, mirror glaze, special occasion dessert, gluten-free option, easy entremet recipe

Find it online: https://bitematrix.com/chocolate-raspberry-entremet-recipe-easy-steps-for-perfect-layers/