This entremet is so indulgent and a little different with the praline nutty filling, gooey base and airy chocolate mousse filling. Glazed with a chocolate mirror glaze and garnished with chocolate macarons, this entremet looks extra festive!
I haven't included the macaron recipe, to which I have written a full blog post with a detailed recipe here.
This cake takes a long time but is definitely worth the effort and you could totally make it on two days, assembling the cake the day before, freezing it, glazing it the next morning and leaving it in the fridge to thaw during the day.
Ingredients
Gooey chocolate cake:
130 grams dark chocolate
130 grams unsalted butter
250 grams caster sugar
2 eggs + 3 egg yolks
120 grams plain flour
25 grams of cocoa powder
1/2 teaspoon salt
Nutty filling:
50 g roasted hazelnuts, chopped well
30 g roasted almonds, chopped well
50 g gianduja
50 g white chocolate
100 g of mascarpone
Chocolate mousse:
200g dark chocolate, chopped finely
200g double cream
1/2 teaspoon of salt
100 g mascarpone
2 egg whites
75g sugar +58g of water
Chocolate mirror glaze:
145 g double cream
75 g water
210 g caster sugar
70g cocoa powder
8 g gelatine powder
Recipe
Gooey chocolate cake:
Grease a round tin and pre-heat the oven to 170 C.
Melt the butter + chocolate in a bain-marie and then leave to cool.
Whisk the eggs + egg yolks + sugar + salt until doubled in volume and super pale in colour.
Add in the chocolate mixture and whisk until combined.
Add in the flour and mix until combined.
Pour batter in the prepared tin and bake for 20-25 minutes or until a skewer comes out clean after being poked inside.
Take out of tin and eave to cool on a wire rack.
Nutty Filling:
Cream the Gianduja and mascarpone together and then add in the melted white chocolate.
Once combined add in the chopped nuts and reserve in the fridge.
Chocolate mousse:
Heat half of the cream until nearly simmering and then pour over the chopped chocolate. Leave for 2 minutes and then mix with a spatula + add in remaining cream until combined.
Leave to cool in the fridge. Once cooled, whisk the ganache and add in the mascarpone.
Heat the water + sugar in a saucepan.
Meanwhile, whisk the egg whites in a stand mixer until foamy.
Once the sugar syrup reaches about 120 C or all the sugar is dissolved, pour in a slow and steady stream into the egg whites, the whisk of the stand mixer whisking constantly. Continue whisking until the meringue is cold and stiff.
Fold the meringue into the whipped ganache.
Assemble:
Take the gooey chocolate cake and trim the sides so that the sides of the cake aren't touching the sides of the cake mould you are using (Take a cake could and only use the sides of it so that when you place the cake in the freezer, the mousse will freeze in a uniform circle).
Spread the nutty filling on top of the cake.
Place the mousse on the sides of the cake, touching the mould around the cake and place on top as well.
Place in the freezer for at least 6 hours.
Chocolate mirror glaze:
Soak the gelatin in cold water.
Add all the other ingredients into a saucepan on low heat and whisk until the sugar is dissolved.
Add in the soaked gelatin and whisk until dissolved.
Use a stick blender to blitz the chocolate glaze to make sure it is smooth.
Strain into a jug and then cover with clingfilm for it to cool.
Once the glaze reaches 28-30°C, take off the clingfilm and pour over frozen unmolded cake on a rack. Pour slowly around the cake, making sure to leave some at the end if any hasn't covered completely the cake.
Leave the glaze to set for 5 minutes and then place the glazed cake on a cake stand.
Garnish with decorations (in this case I mad macarons) and serve.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
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