{Chocolate Kalamansi Entremet}

chocolate kalamansi entremetChocolate, kalamansi, ginger then again chocolate, textures and an elegant design is probably the best way to summerize this entremet. My love for these layered, classic cakes is no secret. There’s an entire section and category on the blog dedicated to them – they are probably the most beautiful and delicious cakes you can consider making. The beautiful layering, the interesting tastes and textures, everything is well thought and planned, sketched out and well organized. Sure, creating every layer is time consuming, not to mention the waiting time, but the final result is well worth the work. You do get this amazing satisfaction feeling at the end of it all. Although the surprise is the inside of the cake – when you cut into it, that’s when the beauty reveals and your work is showcased. Because these cakes focus first of all on taste and texture and then on design, keeping the latter to a minimum, keeping it elegant, evergreen!

chocolate kalamansi entremet

 

This cake started as a burning desire to calm myself down after a long time without actually baking something, without planning a cake, without sketching, reading, imagining, dreaming. I felt drained out so I needed something to set my world to its right pace – baking is therapeutic to me, planning and organizing my work space as well so this felt like the right thing to do.

The flavors of this chocolate kalamansi entremet were an easy pick – chocolate for its richness, kalamansi to cut right into the flavor of the chocolate and tone it down, ginger to support kalamansi and give the whole cake a kick to remember. The final cake was well balanced I’d say – my family loved it, although they seem to like fresh cakes lately rather than rich, fudgy ones.

chocolate kalamansi entremet

5.0 from 4 reviews
Chocolate Kalamansi Entremet
 
Chocolate, kalamansi and ginger are the three main flavors of this entremet.
Author:
Serves:: 1 20/22cm cake
Ingredients:
Sable Breton:
  • 40g egg yolk
  • 55g white sugar
  • ½ teaspoon vanilla extract
  • 60g butter, softened
  • 2g salt
  • 90g all-purpos flour, sifted
  • 5g baking powder
Kalamansi curd:
  • 100ml kalamansi juice
  • 100g whole egga
  • 70g white sugar
  • 2g gelatin + 10ml cold water
  • 70g butter, room temperature
Flourless chocolate sponge cake:
  • 95g egg white
  • 2g salt
  • 35g white sugar
  • 95g dark chocolate 75%
  • 20g butter
  • 20g egg yolk
Ginger ganache:
  • 70g dark chocolate 60%
  • 70ml heavy cream
  • 15g white sugar
  • ¼ teaspoon ground ginger
  • 15g butter
Chocolate croustillant:
  • 40g dark chocolate 60%, melted
  • 15ml vegetable oil
  • 50g paillete feuilletine
Chocolate mousse:
  • 170ml whole milk
  • 100g egg yolk
  • 30g white sugar
  • 2g salt
  • 3g gelatin + 15ml cold water
  • 180g dark chocolate 60%, melted
  • 250ml heavy cream, whipped
Chocolate glaze:
  • 200ml heavy cream
  • 160g dark chocolate 60%
  • 2g gelatin + 10ml cold water
Directions:
Sable Breton:
  1. Mix the egg yolk with sugar andvanilla for 4-5 minutes until pale.
  2. Stir in the butter and mix well then add the flour, salt and baking powder and mix into a paste.
  3. Place the paste between two sheets of baking paper then roll it into a 0.5cm thick sheet.
  4. Place in the freezer for 10 minutes then cut out an 18cm disc using a metal cake ring – keep the cake rind around the sable disc as it helps with the baking.
  5. Remove the excess dough and bake the sable Breton in the preheated oven at 350F for 15-17 minutes until golden brown and slightly crisp.
  6. Allow to cool in the pan then place the baked sable dough in a cake ring lined with acetate sheets.
  7. Place aside.
Kalamansi curd:
  1. Bloom the gelatin in cold water.
  2. Heat the kalamansi juice in a saucepan.
  3. In a bowl, mix the sugar and eggs until pale. Pour gradually the hot kalamansi juice and mix well then return the mixture back on heat and cook until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Allow to cool to 40C then add the butter and emulsify with a hand blender. Place aside until needed.
Flourless chocolate sponge cake:
  1. Melt the chocolate with the butter in a bowl over a hot water bath. Remove off heat and allow to cool down slightly then stir in the egg yolk.
  2. Mix the egg whites with the salt until fluffy then gradually stir in the sugar and mix until glossy and firm.
  3. Incorporate the meringue into the melted chocolate mixture then pour the batter in an 18cm pan lined with baking paper.
  4. Bake in the preheated oven at 350F for 15 minutes then allow to cool completely.
Ginger ganache:
  1. Heat the cream, ginger and sugar in a saucepan until the boiling point.
  2. Pour the cream over the chocolate and mix until smooth and creamy.
  3. Pour the ganache over the sable Breton in the cake ring and place in the fridge.
Chocolate croustillant:
  1. Mix the melted chocolate with oil then stir in the paillete feuilletine.
  2. Spread the mixture in an 18cm diameter pan and place in the freezer to set.
  3. Once set, arrange the croustillant over the ganache then pour the kalamansi curd over it. Finish with the final layer – the flourless chocolate sponge cake.
  4. Place these layers in the freezer for a few hours.
Chocolate mousse:
  1. Bloom the gelatin in cold water.
  2. Heat the milk in a small pot.
  3. Mix the egg yolks with sugar and salt for 2-3 minutes. Pour in the hot milk, mixing all the time, then transfer the mixture back on low heat.
  4. Cook until it reaches 82C then remove from heat and stir in the gelatin.
  5. Pour the mixture over the chocolate and mix until smooth.
  6. Allow to come to room temperatures then fold in the whipped cream.
  7. Prepare a 20 or 22cm diameter cake ring by lining it with acetate sheets.
  8. Remove the frozen layers from the fridge and place them in the center of the 20/22cm cake ring.
  9. Pour the chocolate mousse around those layers then cover them with mousse.
  10. Be careful as the mousse might spill at the bottom of the cake ring if it’s not properly sealed.
  11. Place the cake in the freezer for a few hours.
Chocolate glaze:
  1. Bloom the gelatin in cold water.
  2. Heat the cream in a saucepan.
  3. Remove from heat and stir in gelatin. Mix well then pour over the chocolate and mix well.
  4. Allow to cool down slightly.
  5. Remove the cake from the freezer and place it on a cooling rack.
  6. Evenly pour the glaze over the cake and allow to set.
  7. Decorate with chocolate or fresh fruits.

chocolate kalamansi entremet

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  1. Hello my lovely, thank you for your tutorial, I am fast becoming addicted to the making of entremets with your blog being my go to place for inspiration.
    I need to ask what is Kalamansi and as it is something I do not have can you suggest a substitute.
    Noreen

    • Thank you, Noreen!
      You can substitute it with 2 parts lime juice, 1 part mandarin juice, plus zest from both fruits.

  2. john santa cruz, owner and chef of The Cake Planet, Manila Philippines on

    Calamansi / Kalamansi is our native lime in the Philippines. Calamansi is abundant in our tropical country, we used the juice in our dipping sauce (best paired with fish sauce and bird’s eye chili) for grilled pork and fish dishes, souring agent for our soup, marinade for our ceviche, fried chicken and porkchop. Calamansi is seldom used in desserts before the era of Food Network. Nowadays, it is found in our cakes, pies, tarts, curds, bars, sauce. Really good.

  3. john santa cruz, owner and chef of The Cake Planet, Manila Philippines on

    If calamansi is not available, it could be replaced with Yuzu lime or Key lime or even Lemon, meyer or the regular variety.

  4. The flavours are mouth watering! Definitely going to make it but can I ask if I have to freeze the Calamansi curd first before inserting it into the entremet?