“ an entremet is a multi-layered mousse-based cake with various complementary flavours and varying textural contrasts”

Brownie Base:

100g Flour

½ tsp Baking powder

¼ tsp Salt

¼ tsp Ground Cinnamon

150g 60% Dark Chocolate

125g Butter

200g Soft Brown Sugar

1 tsp Vanilla Essence

2 large Eggs

Preheat oven to 180⁰C. Grease and line a 20cm x 20cm square baking tray.

Sieve the flour, baking powder and salt in a medium bowl.

Melt the chocolate and the butter together on a low heat in the microwave or over a double boiler. Once melted allow to cool slightly.

Beat the eggs and the sugar with the vanilla together on high speed with the electric mixer until thick and pale.

Stir the cool chocolate mixture into the eggs. Fold in the dry ingredients.

Spoon the mixture into the prepared tin and bake for about 25-30 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool in the pan.

 

White Chocolate Puffed Rice Crisp:

50g White Chocolate – melted.

½ cup “Rice Crispies”

Mix the “Rice Crispies” into the melted chocolate and spread into a thin layer on some grease proof paper to set.

 

Raspberry Geleé:

340g Frozen Raspberries

2 ¼ tsp Powder Gelatine

60g Water

1 ¼ tsp Agar Agar

45g Sugar

Defrost and blend the Raspberries. Strain them to remove the pips and get 1 cup or pulp.

Sprinkle the powder gelatine over ¼ cup of the raspberry puree.

Mix ¼ cup of the raspberry puree with the water and the agar agar in a sauce pan and bring to the boil. Boil for about 1 minute.

Remove from the heat and mix the puree with the gelatine into the hot puree. Mix for about a minute to ensure all the gelatine has dissolved. (the mixture must NOT boil again).

Mix in the remaining puree and the sugar.

Grease a baking tray approximately 15cm x 20cm big and line it with cling wrap.

Pour the gelee mixture into the tray and place in the fridge to set firm.

 

Salted Butterscotch:

2 TBSP Butter

½ Cup Soft Brown Sugar

1/3 Cup Cream

1 tsp Vanillla

½ tsp Sea Salt Flakes

Mix the butter, sugar and cream in a saucepan and heat on medium heat stirring continuously until the sugar has dissolved. Once the sugar has all dissolved bring to the boil and allow to boil for 5 minutes until well thickened.

Remove from the heat and then stir in the vanilla and the sea salt.

Allow to cool completely before using in the entremets.

 

Coffee Mousse:

300g Dark Chocolate

150ml Cream

1 ½ tsp Coffee powder

Place the chocolate, cream and coffee powder into a heat proof bowl and melt together over a double boiler or on a very low heat in the microwave.

Once melted, allow to cool to room temperature then whisk with an electric mixer on high until light and pale.

Do not chill before assembling your entremets.

Assembling your entremet:

You will need a silicon or loose bottom Mould and a cutter about 1cm smaller than the mould.

You will be assembling upside down so the bottom of the mould will hold the top of the cake.

In the bottom of the mould pipe a layer of mousse. Pipe a ring on top around the outside of the mould. Pipe the butterscotch into the middle.

Pipe more mouse on top of the butterscotch. Cut the gelee to fit into the mould and place on the mousse.

Pie mouse around the outside of the gelee disk and a thin layer of mousse on top. Cut a disk of white chocolate crisp to fit into the mould. Place the white chocolate disk onto the mousse and pipe a little mousse around and on it. Cut the brownie to fit exactly into the top of the mould place in on the mousse. Wrap the whole mould well and place in the freezer overnight.

The next day remove from the freezer, gently warm the sides of the mould with a hot wet cloth and unmould.

Place the cake on a cooling rack over a bowl and pour the glaze over the whole entremet.

Once glazed, garnish with chopped nuts and chocolate dipped strawberries and serve with ice-cream.

Glaze:

250g Dark Chocolate

125g Cream

¼ tsp Gelatine Powder

2 TBSP cool water

Sprinkle the gelatine powder over the cool water and allow to stand for a minute. Melt gently over a double boiler.

Over a double boiler, or on low heat in the microwave melt the chocolate and cream together.

Pour the melted gelatine into the chocolate mixture and stir well.

Allow to cool to room temperature before pouring over the entremets.

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