This chocolate cake entremet is a showstopper. Chef Oscar Ortega demonstrated how to make the components and assemble the cake during our Gygi Chocolate Extravaganza.
With chocolate, black currant, and hazelnut, this dessert is sweet and tart and delicious in every way.
Use a silicone mold to form the cake, if you’re making this with all the components. Or just use one or two of the components to add to another dessert.
FUEILLETINE CRUNCH Melt together the chocolate and butter. Add hazelnut paste. Stir through. the feuilletine until fully mixed. Roll out to desired height between 2 silpats. Allow to set in the cooler. Cut out bases with a cutter. MASCARPONE VANILLA CREAM Combine mascarpone and sour cream. Combine sugar and water and cook to 140 degrees celsius. Add syrup to egg yolks. Melt the gelatin and add to yolks and vanilla. Add yolks meringue to. cheese mixture. Fold in whipped cream. CHOCOLATE FLOURLESS SPONGE Combine powdered sugar, almond flour, and cocoa powder. Make yolks meringue with sugar. Make white meringue with sugar. Add powders to yolks mixture. Fold in whites meringue. Pour on a sheet pan and bake. CHOCOLATE HAZELNUT MOUSE Combine gelatin with chocolate. Bring cream to a simmer and add hazelnut paste. Blend with a hand blender. Add cream to chocolate and emulsify. Combine water with sugar and cook to 150degrees Celsius. Add syrup to yolks to make meringue. Add whipped cream to chocolate ganache. Add half of the yolk meringue in chocolate. Add rest of the whipped cream. Fold in yolk meringue. CASSIS GELEE Soak and strain gelatin. Bring the puree, glucose and inverted sugar to a simmer. Remove from heat and stir in gelatin. Chocolate Entremet
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