Le Rêve de chocolat entremet

 I'm dreaming of chocolate ^^, yes, it's the name of my cake.

My life was so hectic for the last 2 months, but now it's a lot better, I can sit down and relax, hehe. Have work to do is not bad (well, I still need money to buy game, manga and etc.), but I really want a time for myself too. 

So, when I had enough time, I wanted to make something that I wanted to eat, and yes the answer is chocolate. Cake with load of chocolate but I didn't want to make butter cake or chiffon or anything like that! I wanted something soft and sinfully with different texture in one piece. And this cake is my answer, the base of the cake is a dacquoise then spread Croquantine on top of it for crunchiness, add a layer of richness from chocolate mousse, and finish it with a layer of light Chocolate Chantilly.

I think you know that each of the layer is not hard to make, but planing is the key for this kind of cake. You have to start the cake a day before serving, as the cake and Chocolate Chantilly need to be refrigerate at least 12 hours to set perfectly.

Well, I have so much fun making it, and I hope that I will have enough time to make this kind of entremet again, hehe.

Recipe: Le Rêve de chocolat entremet

สูตรภาษาไทย: เค้กช็อกโกแลตชวนฝัน

日本語のレシピ：チョコレートを夢みてケーキ

Youtube: เค้กช็อกโกแลตชวนฝัน, Le Rêve de chocolat entremet, チョコレートを夢みてケーキ

 Le Rêve de chocolat entremet

Makes 7 pieces

Dacquoise
30 g ...................... Almond powder
30 g ...................... Icing sugar
3 g ........................ Cocoa powder
.............................. Pinch of Salt
40 g ...................... Egg whites
12 g ....................... Granulated sugar

Chocolate Chantilly 
35 g ....................... Dark chocolate (66%)
90 g ....................... Whipping cream

Croquantine
22 g ....................... Praline paste
9 g ......................... Dark chocolate (66%)
22 g ....................... Feuilletine

Chocolate mousse
70 g ....................... Dark chocolate (66%)
1 ............................. Egg yolk
10 g ........................ Granulated sugar
100 g ...................... Whipping cream

Decoration
................................ Chocolate
................................ Edible gold leaves

Dacquoise
Preheated an oven to 200℃  
Line a baking sheet with baking paper.

 Sift the almond powder, icing sugar, cocoa powder and salt, set aside.

 Beat the egg whites until foamy, add the granulated sugar gradually, beat until firm peaks formed.

 Fold the sifted mixture in 2 additions.

 Put into a piping bag fitted with 9mm nozzle.

 Pipe into 8 x 21 cm square.

 Bake for 12-13 minutes.

 Remove from the oven and let it cool completely.

Then cut into 8 x 21 cm square.

Chocolate Chantilly 

 Put the chocolate into a bowl, warm the whipping cream in a microwave (600w) for 1 minutes.
Pour the whipping cream into the chocolate bowl.

 Stir lightly until fully melt, let the mixture cool to room temperature.
Cover, and refrigerate for at least 12 hours.

Croquantine

 Put Praline paste and dark chocolate into a bowl, and place over hot water.

 Stir until fully melted.

 Remove from the hot water, and mix in the Feuilletine.

 Spread over the Dacquoise.

 Press to level, cover and refrigerate until ready to use.

Chocolate mousse

 Put dark chocolate into a bowl, and place over hot water.

 Stir until fully melt, then remove from the hot water, set aside.

 Put egg yolk and sugar into a bowl, and beat until light in colour.

 Place over hot water.

 Beat until the temperature of the mixture reach 60℃  

 Remove from the hot water and mix in the chocolate.

 Set aside.

 Whip the whipping cream until ribbon stage.

 Fold 1/3 of the whipped cream into the chocolate bowl.

 Then pour it back into the whipped cream bowl.

 Fold to combine.

 Pour the mousse over the Croquantine.

 Level the top, cover and refrigerate for at least 12 hours.

 Warm the side of the mould, and remove the cake.

 Whip the Chocolate Chantilly until firm peaks form.

Pipe over the mousse, decorate with dark chocolate and edible gold leaves before serving.

Le Rêve de chocolat entremet