I am officially addicted to Johan Martin’s recipes! I browsed the pages every evening, trying to decide which recipe to try next. And this week, I decided to try an “oldie but goldie”, the classic chocolate and raspberry combination.
This entremet is made up of milk chocolate and raspberry supreme layer, enrobed by a generous portion of chocolate mousse, set atop a disc of flourless chocolate biscuit. And my favourite component is the chocolate biscuit! It is basically a super rich chocolate cake, minus the gluten. If I make this again, maybe I will replace the raspberry with a raspberry gelee or cremeux as I am not a fan of the raspberry seeds.
For the flourless chocolate biscuit
50g unsalted butter, at room temperature
70g dark chocolate couverture, melted
25g sifted icing sugar
5g cocoa powder
135g egg whites
1) Preheat oven to 170C fan and line a 7″ x 7″ cake tin with parchment.
2) In the bowl of a stand mixer fitted with the paddle attachment, mix butter, melted chocolate, icing sugar and cocoa powder.
3) Add the eggs and cream until the mixture is light and airy.
4) Whisk together egg whites and sugar until stiff.
5) Fold the meringue into the egg batter.
6) Pour the batter into the prepared cake tin and bake in preheated oven for 15 mins.
For the milk chocolate and raspberry supreme
35g heavy cream
20g egg yolks
3g gelatine powder + 18g water
80g milk chocolate couverture
60g whipped cream
80g frozen raspberry
1) Bring the heavy cream and milk to a light boil.
2) Whisk together egg yolks and sugar then temper with hot cream.
3) Pour the mixture back into the saucepan and heat while stirring until mixture has thickened.
4) Remove from heat and stir in the gelatine mass until fully melted.
5) Pour warm cream over chocolate in a bowl, let sit for a minute then stir until it is smooth and allow to cool to room temperature.
6) Fold in the whipped cream.
7) Divide the frozen raspberries equally between 6 cavities of a cylinder mould, then pour 40g of the chocolate pastry cream over the raspberries. Allow to set in the freezer.
For the chocolate mousse
97g dark chocolate couverture
3g gelatine powder + 18g water (use half)
150g whipped cream
1) Bring the milk to a boil then pour over the chocolate in a bowl.
2) Allow to sit for a minute then stir until chocolate has melted and mixture is smooth.
3) Add half the gelatine mass into the mixture and stir until fully melted. The other half is not used.
4) After mixture has cooled to room temperature, fold in the whipped cream and use immediately.
1) Fill a cavity of the Silikomart Rosa mould with 50g of chocolate mousse.
2) Place a frozen milk chocolate and raspberry supreme into the mould, raspberry side down.
3) Add another 5g of chocolate mousse covering the supreme. There should be enough mousse for 6 portions.
4) Cut out a 7cm round of the flourless chocolate biscuit, press into the base of the mould to level.
5) Allow to set in the freezer overnight and decorate with cocoa butter spray.