Entremet Chocolat Framboise

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Introduction

The Entremet Chocolat Framboise is a luxurious French dessert that perfectly balances the richness of chocolate with the vibrant tartness of raspberries. This multi-layered treat features a delicate chocolate sponge, silky raspberry mousse, and a rich dark chocolate ganache, all encased in a stunning mirror glaze. The combination of textures and flavors creates a show-stopping dessert that is perfect for special occasions, celebrations, or when you simply want to indulge in something extraordinary.

I remember the first time I made this entremet for a special celebration. The process was meticulous yet rewarding, layering each component with care to create a dessert that was as beautiful as it was delicious. When I finally poured the mirror glaze over the cake, watching it cascade into a flawless, glossy finish, I felt a true sense of accomplishment. The first bite was pure bliss—rich chocolate complemented by the refreshing burst of raspberry, creating a perfect harmony of flavors.

What I love most about this entremet is how elegant and customizable it is. You can play with different flavor infusions, like adding a hint of orange zest to the chocolate ganache or incorporating a touch of vanilla into the raspberry mousse. While it may look intricate, breaking it down step by step makes it surprisingly achievable. Whether for impressing guests at a dinner party or treating yourself to a gourmet dessert, this entremet is always worth the effort!

Perfect for:

• Elegant dinner parties
• Birthdays and anniversaries
• Festive celebrations
• Chocolate and raspberry lovers
• Showcasing your pastry skills

Why You’ll Love This Recipe

This Entremet Chocolat Framboise will become a favorite because:

• Perfect Flavor Balance: The richness of chocolate is beautifully complemented by the bright tang of raspberries.
• Visually Stunning: A glossy mirror glaze makes this dessert an absolute showstopper.
• Luxurious Texture: The combination of a moist sponge, airy mousse, and velvety ganache creates a delightful contrast in every bite.
• Make-Ahead Friendly: Since it requires chilling, it’s perfect for preparing in advance.
• Refined Yet Accessible: Despite its elegant appearance, this recipe is straightforward with clear steps.

Preparation and Cooking Time

• Total Time: 6-8 hours (including chilling time)
• Preparation Time: 1 hour
• Chilling Time: 5-7 hours
• Servings: 10-12 servings
• Calories per serving: Approximately 350-400 kcal
• Key Nutrients: Protein: 6g, Carbs: 45g, Fat: 20g

Ingredients

Gather these ingredients to make your Entremet Chocolat Framboise:

For the Chocolate Sponge Cake:

• 3 large eggs
• ½ cup (100g) granulated sugar
• ¾ cup (90g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ cup (60ml) milk
• ¼ cup (60ml) vegetable oil

For the Raspberry Mousse:

• 2 cups (250g) fresh or frozen raspberries
• ¼ cup (50g) granulated sugar
• 1 teaspoon lemon juice
• 1 ½ teaspoons gelatin powder
• 3 tablespoons (45ml) water
• 1 cup (240ml) heavy cream, chilled

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 1 cup (170g) dark chocolate, finely chopped
• 1 teaspoon vanilla extract

For the Mirror Glaze:

• ½ cup (100g) granulated sugar
• ½ cup (120ml) water
• ½ cup (150g) glucose syrup or honey
• ½ cup (120ml) sweetened condensed milk
• 1 cup (170g) white chocolate, chopped
• 1 ½ teaspoons gelatin powder
• 3 tablespoons (45ml) water
• Pink or red food coloring (optional)

Ingredient Highlights

• Dark Chocolate: Gives a deep, rich flavor to the ganache.
• Raspberries: Adds a refreshing tartness, balancing the chocolate’s richness.
• Gelatin: Helps set the mousse and mirror glaze, giving the dessert its perfect structure.
• Glucose Syrup or Honey: Ensures a smooth, glossy mirror glaze.

Step-by-Step Instructions

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat the Oven: Set to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
2. Whisk the Eggs and Sugar: Beat eggs and sugar until pale and fluffy.
3. Combine Dry Ingredients: Sift together flour, cocoa powder, and baking powder.
4. Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture. Add vanilla extract, milk, and oil, stirring until smooth.
5. Bake: Pour the batter into the pan and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Let the sponge cool completely before assembling.

Step 2: Prepare the Raspberry Mousse

7. Cook the Raspberries: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until soft. Blend and strain to remove seeds.
8. Bloom the Gelatin: Sprinkle gelatin over 3 tablespoons of water and let it sit for 5 minutes.
9. Combine with Raspberry Puree: Warm the raspberry puree slightly and mix in the bloomed gelatin. Let cool.
10. Whip the Cream: Beat chilled heavy cream until soft peaks form.
11. Fold the Mixture: Gently fold the raspberry mixture into the whipped cream.

Step 3: Assemble the Entremet

12. Prepare the Cake Ring: Place the cooled chocolate sponge at the base of an 8-inch cake ring or springform pan.
13. Add the Mousse Layer: Pour the raspberry mousse over the sponge, smoothing the top with a spatula.
14. Chill: Refrigerate for at least 2 hours until set.

Step 4: Prepare the Chocolate Ganache

15. Heat the Cream: In a saucepan, bring heavy cream to a simmer.
16. Melt the Chocolate: Pour the hot cream over the chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
17. Add Vanilla: Mix in vanilla extract.
18. Spread Over Mousse: Once the raspberry mousse is set, pour the ganache over it and smooth it out.
19. Chill Again: Refrigerate for at least 1 hour.

Step 5: Prepare the Mirror Glaze

20. Bloom the Gelatin: Sprinkle gelatin over 3 tablespoons of water and let sit for 5 minutes.
21. Heat the Glaze Base: In a saucepan, heat sugar, water, glucose syrup, and condensed milk until hot but not boiling.
22. Add Chocolate and Gelatin: Remove from heat, stir in white chocolate and bloomed gelatin. Mix until smooth.
23. Color the Glaze: Add pink or red food coloring if desired.
24. Cool the Glaze: Let it cool to 95°F (35°C) before pouring.

Step 6: Glaze and Final Assembly

25. Unmold the Entremet: Remove the cake from the ring.
26. Pour the Mirror Glaze: Place the cake on a wire rack and pour the glaze evenly over the top. Let excess drip off.
27. Chill Again: Refrigerate for at least 1 hour before serving.

How to Serve

• With Fresh Berries: Serve with fresh raspberries for extra flavor and visual appeal.
• For Special Occasions: A perfect centerpiece for elegant events.
• With a Side of Ice Cream: Pair with vanilla or raspberry sorbet.
• Chilled for the Best Texture: Serve cold for the perfect consistency.

Additional Tips

• Use high-quality chocolate for the best flavor.
• Allow each layer to fully set before adding the next.
• Keep the mirror glaze smooth by straining before pouring.
• Work in a cool environment to prevent melting.

Freezing and Storage

• Freezing: Freeze for up to 1 month; thaw overnight in the fridge.
• Storage: Keep refrigerated for up to 4 days.

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Conclusion

Entremet Chocolat Framboise is a luxurious French dessert that perfectly balances rich, velvety chocolate with the bright, tangy sweetness of raspberries. With its smooth, multi-layered texture and stunning presentation, this elegant treat is as delightful to look at as it is to eat.

Featuring delicate layers of chocolate mousse, raspberry compote, and a tender sponge base, this entremet offers a harmonious blend of flavors and textures. Whether crafted for a special celebration or simply to indulge in a moment of pure decadence, it’s a dessert that never fails to impress.

Though it looks sophisticated, this recipe is surprisingly approachable, making it an excellent choice for those looking to elevate their baking skills. Serve it chilled, garnished with fresh raspberries or a dusting of cocoa powder, for an exquisite finishing touch.

I’d love to see how your Entremet Chocolat Framboise turns out! Snap a photo, share it on social media, and tag me—I can’t wait to admire your delicious creation. Happy baking!