Entremet Chocolat Framboise
A show-stopping French entremet with layers of chocolate sponge, raspberry mousse, dark-chocolate ganache and a flawless pink mirror glaze—professional finish, home-kitchen workflow.
Ingredients
- Chocolate Sponge
- 3 large eggs room-temperature
- ½ cup 100 g granulated sugar
- ¾ cup 90 g all-purpose flour, sifted
- 2 Tbsp 15 g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ cup 60 ml whole milk
- ¼ cup 60 ml vegetable oil
- Raspberry Mousse
- 2 cups 250 g fresh or frozen raspberries
- ¼ cup 50 g granulated sugar
- 1 tsp lemon juice
- 1 ½ tsp powdered gelatin
- 3 Tbsp 45 ml cold water (for blooming)
- 1 cup 240 ml heavy cream, well-chilled
- Chocolate Ganache
- ½ cup 120 ml heavy cream (35 % fat)
- 1 cup 170 g dark chocolate, 70 % cocoa, finely chopped
- 1 tsp vanilla extract
- Mirror Glaze
- ½ cup 100 g granulated sugar
- ½ cup 120 ml water
- ½ cup 150 g glucose syrup or honey
- ½ cup 120 ml sweetened condensed milk
- 1 cup 170 g white chocolate, chopped
- 1 ½ tsp powdered gelatin
- 3 Tbsp 45 ml cold water (for blooming)
- Pink or red gel food coloring optional
Instructions
- Bake sponge. Pre-heat oven to 350 °F (175 °C). Line an 8-inch pan. Whip eggs and sugar until pale and tripled. Fold in sifted flour, cocoa and baking powder, followed by vanilla, milk and oil. Bake 15-18 min; cool completely.
- Cook raspberry base. Simmer raspberries, sugar and lemon 8 min. Sieve; you need ~¾ cup puree. Bloom gelatin in cold water; melt into warm puree. Cool to room temperature.
- Whip mousse. Beat chilled cream to soft peaks; fold through raspberry mixture.
- Assemble core. Line an 8-in (20 cm) ring with acetate. Place sponge in base, add mousse, level and chill ≥2 h.
- Finish with ganache. Heat cream to a simmer; pour over dark chocolate, stand 2 min, then stir glossy. Add vanilla. Spread over set mousse; chill 1 h.
- Prepare mirror glaze. Bloom gelatin in water. Heat sugar, water, glucose and condensed milk to 185 °F (85 °C). Remove, stir in white chocolate and gelatin until smooth. Tint if desired; cool to 95 °F (35 °C).
- Glaze. Unmold entremet onto a rack. Pour glaze from centre, letting it cascade evenly. Trim drips once set (≈10 min).
- Serve. Transfer to platter. Cut with a hot, dry knife for pristine slices.
Notes
Store covered, refrigerated up to 4 days, or freeze (whole or sliced) up to 1 month; thaw overnight in fridge.
Honey can replace glucose syrup (slightly less shine).
For a no-glaze finish, sift cocoa powder over chilled ganache or apply a chocolate-spray velvet coat.
Calorie estimate calculated from USDA averages for listed quantities; adjust for ingredient brands.