Pure indulgence. A professional pastry-style entremet built in layers: cocoa sponge soaked with cocoa bagna, set with vanilla Bavarian cream and a deep espresso-chocolate mousse, then finished with a rich chocolate glaze.
Base recipe = 1 batch.
Ingredients
Component recipe Use the batch selector to scale everything together.
- Cocoa Sponge Cake
- 150 g whole eggs
- 80 g egg yolks
- 100 g sugar
- 70 g 00 flour
- 25 g cornstarch
- 15 g cocoa powder
- 1 vanilla bean
- Vanilla Bavarian Cream (Bavarese)
- 100 g milk
- 100 g egg yolks
- 50 g heavy cream
- 70 g sugar
- 1 vanilla bean
- 7 gelatin sheets
- 33 g whipped cream
- Chocolate Espresso Mousse
- 20 g espresso
- 70 g egg yolks
- 50 g honey
- 230 g dark chocolate
- 500 g whipped cream
- Cocoa Syrup (Bagna)
- 25 g cocoa powder
- 50 g Cointreau
- 70 g sugar
- 100 g water
- Chocolate Glaze
- 120 g cocoa powder
- 33 g sugar
- 340 g glucose
- 390 g warm water
- 100 g condensed milk
- 10 g powdered gelatin
- 12 g pectin
Instructions
- Cocoa sponge: Whip eggs, yolks, and sugar until thick and pale (about 13 minutes). Sift flour, cornstarch, and cocoa; fold gently. Bake in a ring/mold at 350°F (175°C) for 20–22 minutes. Cool and slice into layers.
- Vanilla Bavarese: Cook milk, yolks, sugar, and vanilla into a custard. Bloom gelatin sheets, dissolve into warm custard, cool to lukewarm, then fold in whipped cream. Chill until lightly set.
- Espresso chocolate mousse: Combine espresso with yolks and honey, emulsify into melted dark chocolate. When lukewarm, fold in whipped cream. Chill until mousse-like.
- Cocoa bagna: Simmer cocoa, sugar, and water briefly to dissolve. Add Cointreau and cool.
- Assemble: Line a ring. Place sponge layer, soak with bagna, add bavarese layer, then mousse. Repeat as desired. Freeze until firm for clean glazing and slicing.
- Glaze: Prepare chocolate glaze. Cool to glazing temperature, pour over the frozen/set cake, then chill to set before slicing.