Inoubliable Amour: Unforgettable love, I just can't forget you

It's a normal thing that happens to everyone (Ok, I know there are some very very lucky people in the world that never had their heart broken, but it's rare).

Inoubliable Amour
Chocolate, Berries and Kirsch entremets

When I think about heart broken, I still believe that there are some things that we can't forget, it's in our memory and always be. Well, I'm in that mood too -*-.
But for me I tried to let my thought sink into my cake, I couldn't stop thinking about making this cake. So, I created it base on a fact that even it's hurt but there are some happiness, sweetness, a moment that felt like dreaming, and yes I won't forget it.

--- Story Chart --- 

Starting from the top, it's a world of you and me, the moment that we saw each other and couldn't take our eyes off each other, felt like the time stopped.
The strawberry jelly is the color of cheek that blushes, each time that the eyes met, pure and sweet.
And the world turn into pink color when we're in love, sweet and vibrant (I add a bit of lemon juice to brighten the mousse) ^^, it's the happiest moment.
Anyway, the color fade, the Kirsch in the bavarois is a lot, the time that we couldn't separate truth from lie or lie from truth, it's still sweet, lingering but we know that it won't last long.
Here come the truth, bitter and intense but you can still taste the sweetness and smell the intoxicated fragrance from it (not too bitter ganache, lightly sweet chocolate cake and fragrance from Crème de Framboise and chocolate), yes the love has gone but the memory will stay with us forever.
When I told my Mom the name of this entremets, she said that it's a pity to give this lovely and delicious cake such a bad name ^^", anyway for me it's not bad it's something to remember, haha.
You can change the name of the cake, if you want, but for me, remembering something that's both sweet and bitter makes people grow up (even I'm not young at all, hehe).

Suggestion: Best serve with hot tea, coffee makes the cake taste strange, (in my opinion).
    

Inoubliable Amour

Chocolate, Berries and Kirsch entremets

Make 15x15 cm cake

Chocolate  Butter cakes

100g ............................... Unsalted butter
160g ............................... Granulated sugar
2 ..................................... Egg
......................................... A pinch of salt
150g ............................... Cake flour
40g ................................. Cocoa powder
2tsp ................................ Baking powder
1tsp ................................ Chocolate extract
40g ................................. Plain yogurt
100g ............................... Whipping cream

Raspberry Chocolate Ganache
60g ................................. Dark chocolate (50%)
60g ................................. Whipping cream
10g ................................. Crème de Framboise 

Vanilla and Kirsch Bavarois
50g ................................ Whipping cream (1)
........................................ Seeds from 1/4 vanilla bean
40g ................................ Egg yolks
60g ................................ Sugar
35g ................................ Kirsch
2.7g ................................ Gelatin
150g .............................. Whipping cream (2)


Meringue Italienne
50g ................................. Egg whites
100g ............................... Sugar
20cc ................................ Water

Mousse au Framboise 
100g ............................... Raspberry puree
1tsp ................................ Lemon juice
3g .................................... Gelatin
80g ................................. Meringue Italienne
60cc ................................ Whipping cream


Strawberry jelly
100g ............................ Frozen strawberries
35g .............................. Sugar
2g ................................ Gelatin 


Creme de Cacao Syrup
20g ................................. Simple syrup
20cc ................................ Crème de cacao

Preheat the oven to 170 °C

Line 15x15cm pan with baking paper

Sift the flour, cocoa powder and baking powder together.
Mix the whipping cream and yogurt together.

Beat the butter, salt and sugar until light and fluffy, add the chocolate extract and beat to combine.

Put the egg in to the batter and beat until combine. 

Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, when combine, add half of the whipping cream mixture, follow with 1/3 of the flour, stir again then add the rest of the whipping cream mixture. Finish with the rest of the flour, mix to combine.
Pour the batter into the prepared pan and bake for 30-40 minutes or until the cake is spring when touch lightly. 

When the cake cool completely, slice into 1 cm slice and place the cake in the pan with removable bottom.

Mix the syrup and Crème de cacao together and sprinkle over the cake.

Boil the whipping cream, then pour it into the chocolate bowl.
Stir until melt, then add the Crème de Framboise. 

Pour the ganache over the cake, and refrigerate until the ganache firm.

Make the Vanilla and Kirsch Bavarois:

Bloom the gelatin in cold water.
In a small saucepan, bring the whipping cream (1) to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the whipping cream has reached a boil, continue whisking and slowly pour the whipping cream into the yolk mixture.

Put the pan over low heat, until thicken slightly and the mixture feel warm to touch (about 80°C)
Take the pan off the heat put the gelatin into the yolk mixture and stir to combine. Add the Kirsch, stir to combine. Let the mixture cool completely.

 Using an electric mixer, whisk whipping cream (2)  just to soft peaks, then gently fold 1/3 of the cream into the custard mixture.
Gently fold back the custard and cream mixture into the cream.

Pour into the pan, refrigerate until firm.

Make the raspberry mousse:

Make the Italian meringue follow the method here.

Bloom the gelatin in cold water for 3-5 minutes.

Put 50g of the puree and lemon juice into the microwavable glass or bowl, and heat for 30 seconds to 1 minute or until hot, put the gelatin in hot puree, stir to dissolve.

Mix the hot puree with the rest of the puree and let it cool.

Beat the whipping cream until soft peaks form.

Mix the puree with the Italian meringue and fold to combine. Pour the raspberry mixture into the whipped cream and fold to combine.

Pour into the pan and refrigerate until firm.

Make the Strawberry jelly:


Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again.
Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil.
Take the pan out of the heat, then add the gelatin, stir until smooth.
Pour the mixture over the cake, refrigerate for 2-3 hours or until the jelly set.

Inoubliable Amour: Unforgettable love, I just can't forget you