Tutorial: Triple Chocolate Entremet Cake │ Mirror Glaze, Ganache, Mousse, Chocolate Spire

Ingredients

• 200 g Dark Chocolate (70% cocoa) (chopped for melting)
• 100 g Unsalted Butter (cut into cubes)
• 150 g Granulated Sugar
• 3 Eggs (large, room temperature)
• 80 g All-Purpose Flour (sifted)
• 1 g Salt (fine sea salt)
• 50 g Dark Chocolate (chunks) (roughly chopped for brownie pockets)
• 50 g Hazelnuts (roughly chopped)
• 150 g Milk Chocolate (for the crunch layer)
• 50 g Nutella (for the crunch layer)
• 10 g Cocoa Powder (unsweetened)
• 200 ml Heavy Cream (for ganache (first batch))
• 200 g Dark Chocolate (for ganache) (finely chopped)
• 150 g Dark Chocolate (for mousse) (chopped)
• 100 g Nutella (for mousse)
• 300 ml Heavy Cream (for mousse) (heated, then folded with whipped cream)
• 2 Gelatin Sheets (about 4 g total, bloomed in cold water)
• 200 g Dark Chocolate (for mirror glaze) (chopped)
• 100 g Granulated Sugar (for glaze)
• 100 ml Water
• 100 ml Heavy Cream (for glaze)
• 50 ml Corn Syrup (light corn syrup)
• 5 g Gelatin Powder (bloomed in cold water)
• 5 drops Black Food Coloring (gel‑based for mirror glaze)
• 1 Chocolate Ribbon (tempered chocolate ribbon, homemade or store‑bought)
• 1 Chocolate Spire (tempered chocolate, shaped into a spire)
• 2 Pears (firm, peeled, sliced thin, dipped in melted chocolate)
• 30 g Melted Chocolate (for dipping pears) (any good quality dark or milk chocolate)

Instructions

1. Melt Chocolate and Butter

   Place dark chocolate and butter in a small saucepan over low heat. Stir constantly until fully melted and smooth.

   Time: PT5M

2. Combine Sugar and Melted Chocolate

   Transfer the melted chocolate‑butter mixture to a mixing bowl and whisk in the granulated sugar until fully incorporated.

   Time: PT2M

3. Add Eggs

   In a separate bowl, beat the three eggs with a fork. Gradually whisk the eggs into the chocolate mixture, adding a little at a time while continuously whisking.

   Time: PT3M

4. Incorporate Dry Ingredients

   Sift the flour, add the pinch of salt, and fold in the chopped dark chocolate. Mix just until no flour streaks remain.

   Time: PT2M

5. Bake the Double Brownie Base

   Line a 16 cm springform pan with parchment paper, pour in the batter, and sprinkle the chopped hazelnuts evenly on top. Bake at 180°C for 20‑23 minutes. The center should be set but still slightly fudgy.

   Time: PT22M

   Temperature: 180°C

6. Cool and Freeze the Brownie

   Allow the brownie to cool in the pan for about 15 minutes, then remove it, place it on a pastry ring set on an acetate sheet, level the surface with a glass, and transfer to the freezer for 30 minutes.

   Time: PT45M

7. Prepare Hazelnut Milk‑Chocolate Crunch

   Melt milk chocolate in a saucepan, stir in Nutella, cocoa powder and a pinch of salt until smooth. Spread the mixture over the frozen brownie, level it, and return to the freezer for another 15 minutes.

   Time: PT5M

8. Make Chocolate Ganache

   Heat heavy cream in a saucepan until just below boiling. Remove from heat and pour over the chopped dark chocolate, stirring until glossy. Blend briefly, then pour over the chilled crunch layer. Freeze until firm (about 30 minutes).

   Time: PT5M

9. Bloom Gelatin

   Place gelatin sheets in a bowl of cold water and let them soften for 5‑10 minutes.

   Time: PT10M

10. Prepare Nutella Chocolate Mousse

    Melt dark chocolate and Nutella together in a saucepan. Heat heavy cream to just below boiling, then pour over the chocolate mixture, whisking until smooth. Let the mixture cool to lukewarm, then fold in whipped cream. Finally, whisk in the softened gelatin until fully dissolved.

    Time: PT10M

11. Set the Mousse Layer

    Place the frozen cake on a chopping board, line a narrow acetate sheet inside the 18 cm silicone mold, and pour the mousse into the mold. Freeze the assembled cake with the mousse facing down for at least 6 hours (overnight preferred).

    Time: PT5M

12. Create Black Mirror Glaze

    In a saucepan, combine dark chocolate, sugar, water, heavy cream and corn syrup. Heat to a gentle boil, then remove from heat. Whisk in the bloomed gelatin until fully dissolved. Add black food coloring and blend until glossy.

    Time: PT10M

13. Glaze the Cake

    Cover the frozen cake with cling film, let the glaze cool to 35‑34°C, then pour it evenly over the cake on a rack with parchment underneath. Use two palette knives to smooth the bottom and remove excess glaze.

    Time: PT5M

14. Set the Glazed Cake

    Transfer the glazed cake to the refrigerator and let it set for about 6 hours until the glaze is firm.

    Time: PT6H

15. Final Decoration

    Place the chocolate ribbon around the perimeter, arrange chocolate‑dipped crisp pears on top, and position the spiky chocolate spire at the centre. Serve.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g