Entremet Cake Recipe with Mirror Glaze

How to make an entremet cake recipe with chocolate mirror glaze

Prep Time21

Active Time18

Total Time21 18

Course: Dessert

Keyword: dessert

Yield: 8 servings

Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
Add the rest of the heavy cream and sugar and mix with a wooden spoon as gently as possibly. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
Add the gelatin and mix together.
Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.

Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.

In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.

In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.

With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
Freeze the Entremet cake overnight or 8-12 hours.
Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
Remove the outer ring from the springform pan.
Place the cake on a wire rack over a plate to catch any drippings.
You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.

You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the entremet dome cake in the freezer overnight.
Remove the entremet dome cake from the silicone mold.
Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.