Chocolate Cube Petit Gateau

Ingredients

• 150 g All-Purpose Flour (sifted)
• 30 g Unsweetened Cocoa Powder (for chocolate sab cookie base)
• 100 g Granulated Sugar (divided: 50 g for base, 50 g for jelly)
• 100 g Unsalted Butter (softened, cut into cubes)
• 1 large Egg (room temperature)
• 1 pinch Salt (enhances flavor)
• 150 g Dark Chocolate (70 % cocoa, chopped)
• 100 g Milk Chocolate (smooth, chopped)
• 60 ml Whole Milk (for ganache)
• 300 ml Heavy Cream (chilled, to be whipped)
• 4 tsp Gelatin Powder (divided: 2 tsp for jelly, 2 tsp for mousse; bloom in cold water first)
• 1 tsp Vanilla Extract (optional, adds depth to mousse)
• 200 g Fresh Strawberries (hulled, pureed)
• 50 g Fresh Raspberries (pureed with strawberries for extra flavor)

Instructions

1. Make Chocolate Sab Cookie Dough

   In a mixing bowl combine flour, cocoa powder, sugar, and a pinch of salt. Add softened butter and rub in until the mixture resembles fine crumbs. Beat the egg and add it, mixing until a smooth dough forms.

   Time: PT15M

2. Chill the Dough

   Wrap the dough in plastic wrap and refrigerate for at least 5 minutes (or freeze for 5 minutes for a firmer texture).

   Time: PT5M

3. Roll and Cut Squares

   On a lightly floured surface roll the dough to about 3 mm thickness. Place a square cookie cutter on the dough, then cover with another perforated mat and press to cut uniform squares.

   Time: PT5M

4. Bake the Cookie Base

   Arrange the cut squares on a baking sheet and bake in a pre‑heated oven at 350°F (175°C) until firm and lightly browned, about 15 minutes.

   Time: PT15M

   Temperature: 350°F

5. Cool the Bases

   Remove the baked squares from the oven and let them cool completely on a wire rack.

   Time: PT10M

6. Prepare Strawberry‑Raspberry Puree

   Blend fresh strawberries and raspberries together until smooth. Strain if desired for a glossy texture.

   Time: PT10M

7. Make Strawberry Jelly

   In a saucepan gently heat the puree, add 50 g sugar and the bloomed gelatin (2 tsp). Stir until the gelatin and sugar dissolve completely, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

8. Set the Jelly

   Pour the warm jelly into individual silicone molds (one per future cube) and place in the freezer until fully solid, about 30 minutes (active time 5 minutes).

   Time: PT5M

9. Prepare Ganache for Mousse

   Combine dark chocolate, milk chocolate, and whole milk in a heat‑proof beaker. Heat gently, stirring, until fully melted and the mixture reaches 40‑50°C.

   Time: PT5M

   Temperature: 40-50°C

10. Whip Heavy Cream

    In a chilled bowl, whip the heavy cream with a whisk or hand mixer until stiff peaks form.

    Time: PT5M

11. Combine Ganache, Gelatin, and Whipped Cream

    Blend the warm ganache with a hand blender until smooth. Add the remaining bloomed gelatin (2 tsp) and mix until fully incorporated. Gently fold the whipped cream into the ganache mixture until uniform.

    Time: PT7M

12. Pipe Mousse Over Jelly and Freeze

    Transfer the mousse into a piping bag and pipe a layer over each frozen jelly square in the silicone mold, covering it completely. Freeze the assembled cubes until firm.

    Time: PT5M

13. Assemble the Chocolate Cube

    Place a cooled chocolate sab cookie square on a plate, top with the frozen mousse‑jelly cube, and dust lightly with cocoa powder for the velvet effect.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g