For Christmas every year growing up, I would always get a chocolate orange from Santa in my stocking.  Did you ever get those? You know the kind where you can crack it open and get nice slices of chocolate oranges? They are so good and one of my favorite parts of Christmas.  I just love the combination of orange and chocolate! I decided to try and make a cake with this delicious flavor combination! It turned into an entremet with delicate chocolate mousse, chocolate Italian sponge cake, and orange jelly filling. I brought this cake to Christmas Eve dinner at my Aunt Teresa’s house!  Merry Christmas! 

This is what the entremets looks like on the inside.  The orange and chocolate sphere on the top of the cake is made out of candy melts.   

• 120 grams (1/2 cup+1½ tablespoon) granulated sugar
• 4 extra large eggs, at room temperature
• 100 grams (1 cup minus 1 tablespoon) cake flour, sifted (if you use all-purpose flour 100 grams = 1 cup minus 2 tablespoons)
• 20 grams (3 tablespoons) unsweetened cocoa powder
• YOU WILL HAVE A LOT OF BATTER LEFT OVER

 Directions 

1. Take the eggs out from the fridge ahead of time or soak them for a few minutes in a bowl of warm water.
2. Preheat the oven to 170 degrees C (338 degrees F).
3. Butter and flour (or spray with baking spray) a 20 cm (8 inch) pan.
4. Put the eggs and sugar in the bowl of your stand mixer.
5. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, if it remains “sitting” on top it means that it’s ready.
6. Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon, from bottom to top.
7. Pour the batter into the prepared pan. Don’t smooth the top or bang the pan on the counter, leave it as it is!
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Don’t open the oven for the first 20 minutes!)
9. Turn off the oven but leave the chocolate Italian sponge cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.

 Orange Jelly Insert

Ingredients

• 50 – 100 g sugar
• 1 cup orange juice from oranges (I used 5 oranges)
• 1 envelope unflavored powdered gelatin

 Directions 

• Mix juice with sugar and warm on stove to dissolve the sugar.
• Add pre-soaked gelatin
• pour into a mold and put in the freezer until complete solidification (I froze mine overnight)

•  8 oz. good-quality chocolate, chopped fine
• 1/4 cup water
• 1 envelope unflavored powdered gelatin
• 2 1/2 cups heavy cream

Directions

1. Put the chocolate in a metal bowl (1 qt. or larger) that will fit snugly over a saucepan. (You also can use a double boiler.)
2. Fill the saucepan with 1 in. of water and heat it until it’s on the verge of simmering.
3. Remove the pan from the heat and set the bowl of chocolate on top of the saucepan.
4. Stir the chocolate with a rubber spatula to encourage melting; however, don’t be concerned if the chocolate doesn’t melt entirely.
5. Pour 1/4 cup water in another saucepan and sprinkle in the gelatin.
6. Let the gelatin soak for 5 min., and then set the saucepan over medium heat and stir until the gelatin dissolves.
7. Pour 1/2 cup of the cream in another small saucepan and bring it to a boil.
8. Remove the saucepan from the heat immediately.
9. Add the gelatin to the hot cream and stir until well mixed.
10. Add this mixture to the melted chocolate and stir well with a spatula until the mixture is very smooth.
11. Remove the bowl from the pan and allow the chocolate mixture to cool until it’s just warm.
12. Use an electric mixer to whip 2 cups cream until it just holds stiff peaks.
13. Use a rubber spatula to gently fold half of the whipped cream into the slightly warm chocolate mixture.
14. Add the remaining whipped cream and fold gently until smooth.
15. Don’t over fold the mixture; it should still have a few distinct streaks of chocolate and whipped cream.

Mirror Glaze Recipe

Ingredients

• 20 g gelatin powder
• 120 g water
• 300 g light corn syrup
• 300 g sugar
• 150 g water
• 200 g sweetened condensed milk
• 300 g white chocolate good quality chopped fine
• food coloring

Directions

1. Bloom 20 g gelatin in 120 g water
2. boil 300 g corn syrup, 300 g sugar, and 150 g water
3. remove from heat and add gelatin
4. add condensed milk
5. pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)
6. stir and make sure glaze reaches 95 degrees F
7. separate into multiple bowls if you want multiple colors
8. add food color
9. Let it cool for many hours until the glaze reaches 89.6 degrees F and is semi thick.
10. Pour glaze over cake

Ingredients

Makes glaze for a dozen 10-inch cakes.

• 700 grams chocolate (white or dark)
• 400 grams water
• 600 grams sugar
• 400 grams condensed milk
• 1 tablespoon vanilla extract
• 38 grams powdered gelatin (yes, it’s quite a large amount)

If making a dark chocolate mirror glaze, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor.

Method

Once poured over frozen entremets, the glaze will cool quickly. It will take about 15 minutes until it is fully cooled and solidified. It should be more like a soft ganache-like gel than a hard shell.

Adapted from Chefiso

This recipe can also be used to make White Chocolate Mirror Glaze.

Enjoy!

This is the top view and it doesn’t even look like a cake does it?

•  8 oz. good-quality white chocolate, chopped fine
• 1/4 cup water
• 1 envelope unflavored powdered gelatin
• 2 1/2 cups heavy cream

Directions

1. Put the chocolate in a metal bowl (1 qt. or larger) that will fit snugly over a saucepan. (You also can use a double boiler.)
2. Fill the saucepan with 1 in. of water and heat it until it’s on the verge of simmering.
3. Remove the pan from the heat and set the bowl of chocolate on top of the saucepan.
4. Stir the chocolate with a rubber spatula to encourage melting; however, don’t be concerned if the chocolate doesn’t melt entirely.
5. Pour 1/4 cup water in another saucepan and sprinkle in the gelatin.
6. Let the gelatin soak for 5 min., and then set the saucepan over medium heat and stir until the gelatin dissolves.
7. Pour 1/2 cup of the cream in another small saucepan and bring it to a boil.
8. Remove the saucepan from the heat immediately.
9. Add the gelatin to the hot cream and stir until well mixed.
10. Add this mixture to the melted chocolate and stir well with a spatula until the mixture is very smooth.
11. Remove the bowl from the pan and allow the chocolate mixture to cool until it’s just warm.
12. Use an electric mixer to whip 2 cups cream until it just holds stiff peaks.
13. Use a rubber spatula to gently fold half of the whipped cream into the slightly warm chocolate mixture.
14. Add the remaining whipped cream and fold gently until smooth.
15. Don’t over fold the mixture; it should still have a few distinct streaks of white chocolate and whipped cream.

Mirror Glaze Recipe

Ingredients

20 g gelatin powder

120 g water

300 g light corn syrup

300 g sugar

150 g water

200 g sweetened condensed milk

300 g white chocolate good quality chopped fine

food coloring

Directions

Bloom 20 g gelatin in 120 g water

boil 300 g corn syrup, 300 g sugar, and 150 g water

remove from heat and add gelatin

add condensed milk

pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)

stir and make sure glaze reaches 95 degrees F

separate into multiple bowls if you want multiple colors

add food color

Let it cool for many hours until the glaze reaches 89.6 degrees F and is semi thick.

Pour glaze over cake

Enjoy!

Other cakes you might enjoy

This cake has layers of raspberry mousse with fresh rasberries inside, decadent chocolate mouse, and covered with chocolate mirror glaze.  The thing I like best about this cake is the cool donut shape of the cake.  I got this effect using a donut shaped silicon mold!

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Chocolate and Raspberry Mousse Cake with Mirror Glaze

Ingredients

• For the Chocolate Mousse:
• •9 oz semi-sweet chocolate, finely chopped
• •1¾ cups heavy cream, divided use
• •Pinch salt
• •2 tsp unflavored powdered gelatin
• •2 tbsp water
• For the Raspberry Mousse:
• •1½ cups fresh raspberries
• •9 oz white chocolate, finely chopped
• •1½ cups heavy cream, divided use
• •Pinch salt
• •2 tsp unflavored powdered gelatin
• •2 tbsp water
• •Pink food coloring, optional

Instructions

1. To Make the Mousse Layers:
2. . Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
3. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
4. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.
5. For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)
6. Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries.
7. Make the raspberry mousse first. Pour into the smaller mold and refrigerate overnight.
8. The next day, make the chocolate mousse and pour into the larger mold. 1/2 way. Take the raspberry mousse out of the mold and place inside the larger mold with the chocolate mousse. Smooth top of chocolate over the raspberry mousse. Refrigerate overnight.
9. The next day, make the mirror glaze. Pour over the mousse cake.
10. Refrigerate until it has set!

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This mirror glaze recipe is my own creation.  I took many different recipes and translated them to English.  I tried many times and came up with this recipe!  I used grams because it is more precise.  Just use a food scale to measure grams if you are used to using cups.

Mirror Glaze Recipe (to make a chocolate glaze, just substitute chocolate for white chocolate)

Ingredients

20 g gelatin powder

120 g water

300 g light corn syrup

300 g sugar

150 g water

200 g sweetened condensed milk

300 g white chocolate good quality chopped fine

food coloring

Directions

Bloom 20 g gelatin in 120 g water

boil 300 g corn syrup, 300 g sugar, and 150 g water

remove from heat and add gelatin

add condensed milk

pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)

stir and make sure glaze reaches 95 degrees F

separate into multiple bowls if you want multiple colors

add food color

Let it cool for many hours until the glaze reaches 89.6 degrees F and is semi thick.

Pour glaze over cake

Enjoy!

This cake was featured here!

sweetlambs.com

Other mousse cakes you might like!

For modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.

Layers in this delicious entremets are: sponge cake base, peach coulis, honey mousse, panna cotta, white chocolate mirror glaze.  You can find some of the recipes on the links from my previous cake.  I will add the recipe for the peach coulis, and the panna cotta.

 I think the best part of this entremets is the vanilla panna cotta! You will have a hard time not eating it all!

Special Equipment you will need

Entremet rings or molds

200-bloom gelatin

Grade A vanilla beans

Immersion blender

Kitchen scale

Besides these special equipment, I also like to use a digital thermometer when I am making the white chocolate glaze.  It is very important to wait till the glaze is the right temperature before pouring on the cake!

recipe by Chef Iso

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Peach Mousse Entremet

Ingredients

Peach Coulis
• •2 allspice
• •1/2 small lemon
• •200 grams peaches, about 6 small peaches or 4 larger ones, peeled
• •4 grams gelatin bloomed in 2 tablespoons cold water
• •40 grams of sugar
Panna Cotta
• •500 grams (2 cups) heavy cream
• •75 grams (1/3 cup) sugar
• •1 vanilla bean
• •5 grams gelatin bloomed in 2 tablespoons cold water

Instructions

PeachCoulis
1. Peel the peaches and slice them
2. They will be pureéd so precision does not matter here. As you peel them, drop them into water acidified with the lemon to prevent them from oxidizing and browing while you work.
3. Place the peaches into a saucepan with the sugar and allspice
4. Bring the peaches to a simmer to allow the flavors to blend and the peaches to break down
5. Bloom the gelatin in cold water and stir it into the peaches. Turn off the heat.
6. Pour the peaches into a container to cool. Remove the allspice.
7. Use an immersion blender or a blender to pureé the peach mixture
8. Pour the coulis into a mold just smaller than the entremet ring
9. Freeze this until completely solid.
Prepare the panna cotta
10. Only prepare this component once the other components are frozen solid.
11. Slice the vanilla bean in half and scrape out the caviar
12. Heat the sugar with the cream and the vanilla
13. When the sugar is fully dissolved, allow the vanilla to steep for a bit with the heat off. Stir in the gelatin and let sit for about 20 minutes.
Assemble the entremet layers
14. Remove the frozen layers from the freezer and, if necessary, cut to a diameter just smaller than the ring. You may brush your sponge with simple syrup for an extra moist sponge cake.
15. Line the edges with a healthy dose of softened butter to prevent the panna cotta from leaking out
16. Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it reaches halfway up the mousse. If you fill to the top now, the mousse might float to the top. Place this in the freezer until the panna cotta starts to set enough to hold the mousse in place. Then pour in the panna cotta until the liquid is flush with the top.
17. Assemble the entremet
18. Carefully transfer this to the freezer and let freeze overnight

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Enjoy!

 

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Blackberry Mousse Cake with Mirror Glaze

Ingredients

Italian chocolate sponge cake
• 120 grams (1/2 cup+1½ tablespoon) granulated sugar
• 4 extra large eggs, at room temperature
• 100 grams (1 cup minus 1 tablespoon) cake flour, sifted (if you use all-purpose flour 100 grams = 1 cup minus 2 tablespoons)
• 20 grams (3 tablespoons) unsweetened cocoa powder
• YOU WILL HAVE A LOT OF BATTER LEFT OVER
Blackberry Puree insert
• 12-oz. package frozen blackberries
• 2 tsp. un flavored powdered gelatin
• 1/4 cup sugar
White Chocolate Mousse
• 8 oz. good-quality white chocolate, chopped fine
• 1/4 cup water
• 1 envelope unflavored powdered gelatin
• 2 1/2 cups heavy cream

Instructions

Cake
1. Take the eggs out from the fridge ahead of time or soak them for a few minutes in a bowl of warm water.
2. Preheat the oven to 170 degrees C (338 degrees F).
3. Butter and flour (or spray with baking spray) a 20 cm (8 inch) pan.
4. Put the eggs and sugar in the bowl of your stand mixer.
5. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, if it remains "sitting" on top it means that it's ready.
6. Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon, from bottom to top.
7. Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Don't open the oven for the first 20 minutes!)
9. Turn off the oven but leave the chocolate Italian sponge cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Blackberry Puree
10. This part of the recipe calls for an 8-in. cake pan because that’s the round pan most people have. However, since you’ll only need a 51/2-in. circle of purée, you won’t use all the purée. Use a smaller round pan if you have one; just fill it to a depth of 3/4 in.
11. Line an 8-in. cake pan with plastic wrap, leaving about 4in. of excess plastic hanging over the pan’s sides.
12. Defrost the berries until soft. Purée them in a food processor for about 30seconds, or until smooth. Set a fine sieve over a small, nonreactive saucepan.
13. Pour a small amount of the blackberry sauce in the sieve and force it through with a spatula. Repeat the process until you have strained all the blackberry purée.
14. Sprinkle the gelatin over the purée.
15. Allow the gelatin to soak and soften, about 5min., and then stir.
16. Heat the purée over medium heat and continue stirring until the gelatin melts completely.
17. Add the sugar and stir until dissolved.
18. Cool the blackberry mixture slightly and pour it into the plastic-lined cake pan.
19. Freeze for an hour or until just set, and then drape the excess plastic over the top of the purée. Continue freezing for at least 12 hours. If you won’t be using the purée within 24hours, prevent freezer burn by popping it out of the pan and completely wrapping it in plastic or putting it in a plastic bag.
White chocolate mousse
20. Put the chocolate in a metal bowl (1 qt. or larger) that will fit snugly over a saucepan. (You also can use a double boiler.)
21. Fill the saucepan with 1 in. of water and heat it until it’s on the verge of simmering.
22. Remove the pan from the heat and set the bowl of chocolate on top of the saucepan.
23. Stir the chocolate with a rubber spatula to encourage melting; however, don’t be concerned if the chocolate doesn’t melt entirely.
24. Pour 1/4 cup water in another saucepan and sprinkle in the gelatin.
25. Let the gelatin soak for 5 min., and then set the saucepan over medium heat and stir until the gelatin dissolves.
26. Pour 1/2 cup of the cream in another small saucepan and bring it to a boil.
27. Remove the saucepan from the heat immediately.
28. Add the gelatin to the hot cream and stir until well mixed.
29. Add this mixture to the melted chocolate and stir well with a spatula until the mixture is very smooth.
30. Remove the bowl from the pan and allow the chocolate mixture to cool until it’s just warm.
31. Use an electric mixer to whip 2 cups cream until it just holds stiff peaks.
32. Use a rubber spatula to gently fold half of the whipped cream into the slightly warm chocolate mixture.
33. Add the remaining whipped cream and fold gently until smooth.
34. Don’t over fold the mixture; it should still have a few distinct streaks of white chocolate and whipped cream.

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Remove the blackberry purée from the freezer and unwrap it. Use a 51⁄2-inch flan ring to cut a smaller circle from the purée. (You also can use a small plate as a template, or merely “eyeball” it, and cut a circle with the tip of a sharp knife.) Lay the purée circle in the center of the springform pan and push it into the mousse until it “floats” approximately in the middle of the pan.  The mousse should begin to rise around the purée and up the pan’s sides. Add the remaining mousse; it should slightly exceed the top of the pan. Using the pan’s edges as a guide, scrape a large metal spatula across the top to remove the excess and to smooth the top of the mousse.

Put the cake, uncovered, in the refrigerator for about an hour to let the mousse set, and then cover the top with plastic wrap. The cake must be refrigerated for at least 8 hours before glazing. At this point, you can also freeze the cake for up to a week. (If you do freeze it, you must defrost it in the refrigerator overnight before you glaze it.)

Remove the cake, still in the pan, from the refrigerator. Take the cake out of the pan and place on top of a cup or bowl. If you need to, loosen the pan by heating it gently with a hair dryer on medium heat, directing the hot air around the sides of the springform pan. Use a back-and-forth motion and be careful not to overheat. It should take no more than 10 to 15 seconds for the pan to sufficiently loosen. Carefully slide the long, narrow spatula between the cake and the pan’s sides to make sure the cake is ready to be removed from the pan.

Unsnap the springform pan, remove the cake, and put it on a cup, bowl, or can.  Make sure you have something under the cake to catch the excess glaze like a cookie sheet.  Pour the glaze on top.  Rotate the cake so that the glaze covers the entire surface.   If any bubbles appear on the glaze’s surface, quickly and gently pierce them with the tip of a small, sharp knife.  To cut the cake, heat a thin, sharp knife with a hair dryer or the flame of a gas stove. Slice the cake gently using single downward motions, one piece at a time, and arrange the slices on individual plates. If you like, decorate with fresh blackberries. CAKE COUNTDOWN This cake can be made in steps in advance so it isn’t as much work on the final day.  Follow this guideline if you like. Chocolate cake—one week to one day before assembly. If you make the cake more than two days in advance, remove the cake from the pan and wrap it in plastic to keep it moist. White chocolate mousse— immediately before assembly. When you make the mousse, the cake and purée should already be prepared. Assembly—one week to nine hours before serving. If you’re going to assemble the cake more than 48 hours before serving it, wrap the assembled cake and freeze it. Defrost it in the refrigerator overnight before you glaze it. Chocolate glaze—at least an hour before serving, but you must pour it on the cake immediately. The glazed cake may wait in the refrigerator for one day to an hour before serving, or you may wrap it and freeze it for a week. The cake should be frozen only once, however, so if you’ve frozen it during an earlier stage, don’t freeze it again.

This mirror glaze recipe is my own creation.  I took many different recipes and translated them to English.  I tried many times and came up with this recipe!  I used grams because it is more precise.  Just use a food scale to measure grams if you are used to using cups.

Mirror Glaze Recipe

Ingredients

20 g gelatin powder

120 g water

300 g light corn syrup

300 g sugar

150 g water

200 g sweetened condensed milk

300 g white chocolate good quality chopped fine

food coloring

Directions

Bloom 20 g gelatin in 120 g water

boil 300 g corn syrup, 300 g sugar, and 150 g water

remove from heat and add gelatin

add condensed milk

pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)

stir and make sure glaze reaches 95 degrees F

separate into multiple bowls if you want multiple colors

add food color

Let it cool for many hours until the glaze reaches 89.6 degrees F and is semi thick.

Pour glaze over cake

Recipe adapted from Fine Cooking

Enjoy!

other Mousse cakes you might enjoy!