As always, I can’t stay away from entremets, it’s one of my passion even it takes 3 days to make, haha.
It’s fun to crate each step of it, and see how it develop into. The moment that I finish the decoration, take a look at it, and then taste it, is one of my happiest moment.
As I always say, it’s not hard to make each part but planning is a must, some of them can be made ahead of time. Like this one, you can make the cake a day before, then make the mousse the following day, and refrigerate until ready to serve. Decoration can be done just before serving ^^.
I know that I have a lot of coffee flavor entremets in my blog, haha, but I just can’t stop making it each time that I see the recipes, ^^, well I have to accept that I addicted to the coffee flavor.
If you want more intense taste of coffee, serve it with hot coffee, black is a good idea too.
Genoise au chocolat
120g …………………………. T.P.T (60g icing sugar/60g almond powder)
5 ………………………………. Eggs
100g ………………………… Granulated sugar
33g ………………………….. Honey
140g ………………………… Cake flour
33g …………………………… Cocoa powder
50g …………………………… Melted butter
Coffee syrup
50g …………………………… Simple syrup
2tsp ………………………….. Instant coffee
1tsp ………………………….. Hot water
Creme Cappuccino
180g …………………………. Whipping cream
15g ……………………………. Instant coffee
80g ……………………………. Egg yolks
40g ……………………………. Granulated sugar
320g ………………………….. Whipping cream
250g ………………………….. White chocolate
Decoration
150g …………………………. Whipping cream
15g …………………………… Icing sugar
………………………………….. Cocoa powder
…………………………………… Dark chocolate
Preheat the oven to 160°C
Line 18x18cm cake pan with baking paper.
Sift the cake four with T.P.T.
Whip the eggs with sugar and honey until ribbon stage.
Mix 2 cups of whipped egg with melted butter.
Fold the flour mixture into the egg mixture bowl, then fold the egg and butter mixture into the bowl.
Pour the batter into the pan and bake for 35-40 minutes or until the cake is spring when touch lightly.
Let the cake cool completely before slice into 5mm thick sheets.
Melt the white chocolate by putting into a bowl and place the bowl over the bowl of hot water (don’t let the bottom of the bowl touch the water).
Beat the egg yolks and sugar together, boil 180g of the whipping cream and pour it slowly into the yolk mixture, stir all the time.
Mix in the instant coffee, heat the mixture over the low heat and heat until 85°C.
Pour the mixture into the bowl of white chocolate, stir until combine. Let the mixture cool.
Whip the whipping cream until soft peaks form, fold 1/3 of whipped cream into coffee mixture, then fold it back into the whipped cream bowl.
Cut the cake into 5.5cm rounds.
Put the cake into the mold and sprinkle with syrup.
Pipe the Creme Cappuccino over the cake, place another layer of the cake over the creme and sprinkle with syrup.
Pipe the Creme Cappuccino over the cake and smooth the top.
Refrigerate until firm.
Take the cake out of the mold and decorated with sweeten whipped cream, cocoa powder and chocolate.
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