{Mocha Caramel Entremet} – Entremet cafea si caramel

I really missed making entremets! They sure are my favorite thing to create, bake and assemble so I was more than happy when I managed to put together the idea for this entremet, despite having an awful cold and a mood for sleeping and resting rather than creating and baking. Anyway, this is what I came up with – a rich, exquisite mocha caramel entremet comprising of layers of chocolate mousse, mocha cremeux and caramel mousse, all topped with a luscious caramel and chocolate glaze. The surprise I hid inside the cake is a layer of vanilla creme brulee which adds a certain lightness to the rich layers of chocolate and caramel.

The recipe, as always, it’s long, but take the patience to read it through because it’s well worth it! The slightly crisp sable Breton makes an excellent base and a nice texture contrast to this creamy, airy cake. The base is then topped with the richest chocolate mousse known to mankind, followed by a dense and yet delicate layer of mocha cremeux and an insert of vanilla creme brulee. The caramel mousse seems to be just what this combination needed to make it slightly sweeter and bring everything together through the delicate taste of caramel. To finish the cake I came up with a caramel and chocolate glaze which I loved working with. It’s thick and has a pretty good coverage for a homemade glaze, although I did learn one thing working with it – let it cool completely before using and make sure the cake is frozen on the outside. My cake was cold, but not from the freezer and the glaze didn’t cover the sides properly. It took me one more pour over the sides to make sure it’s well covered. Note to self: don’t hurry when making entremets, but most of all, take your time with the glaze! That’s a golden rule for homemade entremets and glazes made at home, from scratch.

caramel entremet


The decoration is simple – chocolate and hazelnuts – but unlike other times, I decided to skip tempering the chocolate and I regretted doing so when I touched my decorations. They began melting so you can clearly see some thumbprints on my chocolate decorations. But worry not, there won’t ne a next time for a mistake like this!

caramel entremet

5.0 from 2 reviews
{Mocha Caramel Entremet} – Entremet cafea si caramel
Serves:: 10-12 servings
Chocolate Hazelnut Sable Breton:
  • 100g all-purpose flour
  • 25g cocoa powder
  • 30g ground hazelnuts
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 115g butter, softened
  • 70g powdered sugar
  • 3 egg yolks
Vanilla sugar syrup:
  • 50g sugar
  • 100ml water
  • 1 teapsoon vanilla extract
Vanilla Creme Brulee Insert:
  • 120ml heavy cream
  • 80ml milk
  • 3 egg yolks
  • 30g sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
Chocolate Mousse:
  • 4g gelatin + 20ml cold water
  • 2 egg yolks
  • 40g sugar + 20ml water
  • 150g dark chocolate, melted
  • 250g heavy cream, whipped
Mocha Chocolate Cremeux:
  • 150ml heavy cream
  • 75ml milk
  • 10g instant coffee
  • 2 egg yolks
  • 20g sugar
  • 100g milk chocolate, chopped
  • 5g gelatin + 25ml cold water
Caramel Mousse:
  • 4 egg yolks
  • 30g powdered sugar
  • 1 pinch salt
  • 180g sugar
  • 30g butter
  • 30ml water
  • 8g gelatin + 45ml cold water
  • 200ml heavy cream, whipped
  • 1 tablespoon dark rum
Chocolate Caramel Glaze:
  • 180ml heavy cream
  • 215g sugar
  • 90ml water
  • 12g cornstarch
  • 4g gelatin + 20ml cold water
  • 40g dark chocolate, chopped
Chocolate Hazelnut Sable Breton:
  1. Mix the flour, cocoa powder, hazelnuts, baking powder and salt in a bowl.
  2. In a different bowl, combine the butter with sugar and mix until creamy.
  3. Stir in the egg yolks, one by one and mix well.
  4. Add the flour and mix until smooth.
  5. Spoon the batter on a baking sheet. Cover with another baking sheets and spread the batter into a 1cm thickness sheet. The batter is quite soft, but that’s how it is supposed to be. Place the dough in the freezer and freeze for 30 minutes.
  6. Once frozen and set, remove the dough from the freezer and cut it into a round with the diameter of 24cm. I used a cake ring to cut the round of dough and I recommend using the same because you will have to keep the ring around the dough while in the oven. That’s because being a butter dough, in the oven it will go soft and runny at first and only after that it will set and bake.
  7. Bake in the preheated oven at 350F - 180C for 15 minutes or until touching the top of the sable doesn't leave an indentation.
  8. When done, remove from the oven and let it cool then place the sable in a cake ring and place aside.
Vanilla sugar syrup:
  1. Mix the sugar with water and cook for 5 minutes.
  2. Remove from heat and let it cool completely then stir in the vanilla.
  3. Using a pastry brush, brush the sable Breton with this syrup. Using a pastry brush allows you to control the quantity of syrup better.
Vanilla Creme Brulee Insert:
  1. Mix all the ingredients in a bowl.
  2. Line a small baking tray (18cm diameter) with baking paper then pour the egg mixture into the pan.
  3. Cook in the preheated oven at 140C for 30-35 minutes or until set.
  4. When done, let it cool in the pan then place the pan in the freezer for 2 hours. Only frozen you will be able to handle the creme brulee and place it into the cake later on.
Chocolate Mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. This mousse starts with a pate a bombe which is made by boiling a sugar syrup from 40g sugar and 20ml water. Mix the egg yolks until creamy then gradually stir in the hot sugar syrup and keep mixing until the yolks become creamy and thick.
  3. Melt the gelatin and stir it into the egg yolks cream. Add the chocolate and mix well. Let the mixture cool to room temperature.
  4. Fold in the whipped cream then pour the mousse over the sable Breton.
Mocha Chocolate Cremeux:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. In a heavy saucepan, mix the milk, heavy cream, coffee, egg yolks and sugar and place over low heat.
  3. Cook for 10 minutes, stirring all the time, until it begins to thicken.
  4. Remove from heat and stir in the chocolate. Mix until melted.
  5. Melt the gelatin and stir it into the cremeux.
  6. Let the cremeux cool to room temperature then pour it over the chocolate mousse.
  7. Refrigerate until set.
Caramel Mousse:
  1. Bloom the gelatin with 45ml cold water for 10 minutes.
  2. Mix the egg yolks with powdered sugar and salt in a heatproof bowl. Place the bowl over a hot water bath and mix until creamy and double in volume. Remove from heat and place aside.
  3. Melt the sugar in a heavy saucepan. When the sugar has an amber color, stir in the butter then add 30ml water and cook just until smooth.
  4. Remove the caramel from heat and pour it over the egg yolks.
  5. Add the gelatin and mix until smooth then let the mixture come to room temperature.
  6. Fold in the heavy cream and dark rum.
  7. Place the vanilla creme brulee over the chocolate cremeux and top with caramel mousse.
  8. Refrigerate the cake at least 4 hours, preferably overnight.
Chocolate Caramel Glaze:
  1. Bloom the gelatin with water for 10 minutes.
  2. Bring the heavy cream to the boiling point and place aside.
  3. Melt the sugar in a heavy saucepan until it has an amber color. Add the hot cream and keep on heat until smooth.
  4. Mix the water with cornstarch then pour it over the hot caramel.
  5. Keep cooking the mixture until it begins to thicken.
  6. Remove from heat and stir in the gelatin then add the chocolate and mix until smooth.
  7. Let the glaze cool to room temperature.
  8. Pour the glaze over the chilled cake, preferably slightly frozen.
  9. Decorate as you wish.

caramel entremetcaramel entremetROMANIAN!


Sable Breton cu alune de padure:

  • 100g faina alba
  • 25g cacao
  • 30g alune de padure macinate
  • 1 lingurita praf de copt
  • 1 praf de sare
  • 115g unt moale
  • 70g zahar pudra
  • 3 galbenusuri

Sirop de vanilie:

  • 50g zahar
  • 100ml apa
  • 1 lingurita extract de vanilie

Insert de crème brulee:

  • 120ml frisca lichia
  • 80ml lapte
  • 3 galbenusuri
  • 30g zahar
  • 1 praf de sare
  • 1 lingurita extract de vanilie

Mousse de ciocolata:

  • 4 g gelatin + 20ml apa rece
  • 2 galbenusuri
  • 40g zahar + 20ml apa
  • 150g ciocolata neagra, topita
  • 250ml frisca batuta

Cremeux mocha:

  • 150ml frisca lichida
  • 75ml lapte
  • 10g cafea instant
  • 2 galbenusuri
  • 20g zahar
  • 100g ciocolata cu lapte, toccata
  • 5g gelatin + 25ml apa rece

Mousse caramel:

  • 4 galbenusuri
  • 30g zahar pudra
  • 1 praf de sare
  • 180g zahar
  • 30g unt
  • 30ml apa
  • 8g gelatin + 45ml apa
  • 200ml frisca lichida, batuta
  • 1 lingura rom

Glazura caramel:

  • 180ml frisca lichida
  • 215g zahar
  • 90ml apa
  • 12g amidon
  • 4g gelatin + 20ml apa rece
  • 40g ciocolata neagra, tocata

Mod de preparare:

Sable Breton cu alune de padure:

  1. Amestecati faina, cacaoa, alunele de padure, praful de copt sis area intr-un bol.
  2. In alt bol, mixati untul si zaharul pana devin cremoase.
  3. Adaugati peste unt galbenusurile si mixati bine.
  4. Incorporati amestecul de faina si cacao. Aluatul obtinut e destul de moale si lipicios.
  5. Transferati aluatul pe o hartie de copt asezata pe o tava. Acoperiti cu alta hartie de copt si intindeti cu grija cu un sucitor intr-un strat de 1cm grosime. Dati la congelator 30minute.
  6. Scoateti din congelator si asezati o un inel de tort sau tava detasabila de 24cm peste aluatul congelat. Taiati cu grija un cerc si asezati inelul de tort in jurul cercului de blat pentru a-l sustine in timpul coptului.
  7. Coaceti la 180C pentru 15-20 minute.
  8. Scoateti din cuptor si lasati sa se raceasca complet in tava apoi montati-l in alt inel de tort tapetat cu folie de acetat.

Sirop de vanilie:

  1. Fierbeti apa si zaharul pana zaharul se dizolva complet.
  2. Luati de pe foc si lasati sa se raceasca apoi adaugati vanilia.
  3. Cu o pensula de patisserie, pensulati blatul de sable Breton cu acest sirop. Dati deoparte.

Insert de crème brulee:

  1. Combinati toate ingredientele intr-un bol si amestecati bine.
  2. Turnati amestecul intr-o tava de 18cm tapetata cu hartie de copt.
  3. Coaceti la 140C pentru 30-35 minute apoi lasati sa se raceasca si congelati. Doar congelat veti putea manevra acest insert.

Mousse de ciocolata:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Fierbeti apa si zaharul pana se topeste zaharul complet. Intre timp mixati galbenusurile pana devin albicioase apoi adaugati in fir subtire siropul fierbinte si continuati sa mixati pana galbenusurile isi dubleaza volumul.
  3. Topiti gelatin si adaugati-o peste galbenusuri.
  4. Incorporati si ciocolata topita apoi lasati acest amestec sa vina la temperature camerei.
  5. Cu grija, incorporate frisca batuta (cand vine vorba de mousse de ciocolata neagra, frisca nu se bate niciodata bat pentru ca ciocolata intareste frisca pe masura ce amestecati si daca ea deja e batuta bat, veti obtine un mousse care va fi greu de intins montat in tort sau chiar care isi va schimba consistenta complet si nu in bine).
  6. Turnati mousse-ul peste blatul de sable Breton montat in inelul de tort si dati la rece.

Cremeux mocha:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Intr-un vas, amestecati laptele, frisca, cafeaua, galbenusurile si un praf de sare si puneti pe foc mic.
  3. Gatiti pentru 10 minute pe foc foarte mic pana compozitia incepe sa se ingroase.
  4. Luati de pe foc si adaugati ciocolata. Amestecati bine.
  5. Incorporati gelatin topita apoi lasati cremeux sa vina la temperature camerei.
  6. Turnati cremeux-ul mocha peste mousse-ul de ciocolata si dati din nou la rece.

Mousse caramel:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Mixati galbenusurile cu zaharul si un praf de sare intr-un bol rezistent la caldura pana devin albicioase. Puneti pe baie de aburi si gatiti, mixand continuu, pana compozitia isi dubleaza volumul si e fierbinte la atingere. Luati de pe foc si dati deoparte.
  3. Topiti zaharul ramas intr-un vas pana are o culoare intense, dar aveti grija sa nu-l ardeti.
  4. Adaugati untul si apa si tineti pe foc doar pana zaharul ars se topeste complet.
  5. Luati de pe foc, lasati sa se raceasca 10 minute apoi adaugati gelatin topita. Turnati treptat acest amestec peste galbenusuri si lasati sa se raceasca la temperature camerei.
  6. Incorporati frisca batuta si romul.
  7. Asezati insertul de crème brulee peste cremeux si acoperiti cu mousse caramel.
  8. Dati la frigider sau chiar congelator cel putin 4 ore sau chiar peste noapte.

Glazura caramel:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Infierbantati frisca pe foc mic apoi dati deoparte.
  3. Topiti zaharul intr-un vas pana are o culoare aurie. Adaugati frisca fierbinte si puneti pe foc mic pana amestecul e omogen.
  4. Amestecati amidonul cu apa apoi turnati peste caramel si mai tineti pe foc pana se ingroasa.
  5. Luati de pe foc si adaugati gelatin, apoi ciocolata. Amestecati pana obtineti o glazura omogena.
  6. Lasati sa se raceasca la temperature camerei.
  7. Scoateti tortul de la rece (preferabil inainte de a-l glazura il congelati 1 ora).
  8. Scoateti tortul din inel si puneti-l pe un gratar.
  9. Turnati cu grija glazura peste tort, acoperind cu grija marginile tortului.
  10. Decorati dupa dorinta.

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      • love this recipe, make it every Friday for my Saturday afternoon tea by myself. this is great for loners people who want to eat away their issues.

  1. Esti minunata,mi-ar placea mult daca ai putea sa pui si in romaneste reteta cestui tort minunat.Succes in tot ce faci,si la cat mai multe retete cu traducere,please..

  2. Te-am descoperit in urma unui interviu de pe gustos.ro si m-am indragostit de site-ul tau si de tot ceea ce faci! Daca as avea timp as fi in stare sa citesc fiecare reteta in parte, iar intr-o zi (din concediu, neaparat) poate imi si fac curaj sa incerc una dintre ele. Imi place foarte mult caramelul, dar singurul tort cu caramel pe care l-am incercat s-a dovedit un semi-esec, Iar atunci cand voi incerca o reteta de pe site-ul tau, tare mult mi-ar placea ca aceasta sa faca parte din lista mea(va fi o lista de prajituri preferate si grad de dificultate :))) ), asa ca as aprecia foarte mult sa o citesc si in romana. Presupun ca n-as mai avea nicio scuza daca dau gres :))) Felicitari, inca o data!

    • Alina, multumesc din suflet 🙂
      Sper sa il traduc cat mai curand.. off, daca ziua ar avea mai multe ore ce bine ar fi. Pana ei tu concediu, il traduc sigur 😛

  3. Te-am descoperit pe site-ul lui Adi HADEAN si pot spune ca “Cine se aseamana se aduna”.
    Felicitari pentru toate prajiturile artistic realizate.
    Astazi mi-am propus sa fac checul cu lamaie.

  4. Felicitari pentru tot ceea ce faci,reusesti de fiecare data sa ma uimesti.Sa stii ca inca mai astept reteta acestui tort,macar de ziua mea sa-l pot face.Te sarut.

  5. Hi,
    This recipe is amazing but I’m having trouble with the mousse components. The chocolate mousse set too hard before I could fold in the cream. It became lumpy and the mousse has chocolate lumps in it. With the caramel, it also set too hard and the cream wouldn’t fold through. Is there something I’ve done wrong? Should I leave the mixture warm before trying to fold in the cream?


    • The only things I can think of are: either the cream was too cold and the difference temperature make it set too quickly – next time try leaving the chocolate mixture a bit warmer so the whipped cream folds in easier as it melts slightly at first – or the cream was whipped too much – next time try whipping it only until the milkshake stage then fold it in.

  6. Can you make the individual elements in advance and refrigerate and/or freeze then assemble?

  7. Felicitari pentru toate retetele minunate! Te urmaresc cu drag. Vreau sa fac acest tort pentru onomastica unui baiat de 14 ani si as vrea sa renunt la cafea. Un sfat cu ce as putea sa o inlocuiesc? Multumesc.

  8. este un tort deosebit.. ca de altfel toate cele pe care le am incercat de pe blog. dar am acut probleme cu blatul care mi a iesit cam sfaramicios si nu stiu de ce, iar insertul creme brule mi a mancat sufletul. tu cum l ai scos din tava inghetat? ca mie nu mi s a dezlipit. am facut un tort imens, am dublat cantitatile de aici. si am rAmas cu multe albusuri. tu cum le folosesti olguta?

    • Ma bucur ca v-a placut.
      Laura, daca pui hartie de copt, nu ar trebui sa ai probleme… lasi putin la temperatura camerei sa se desfaca marginile si il desfaci usor. Blatul e mai sfaramicios, intr-adevar.
      Albusurile eu le congelez pentru alte prajituri – macarons, friands sau mousse de fructe.

  9. je viens de découvrir votre site et j’ai rien a dire appart qu’il est Génialll

  10. Wow, what a delight. You have created a monster in that this is the 3rd entremet in as many weeks that I have made from your blog. All my family and work mates are loving this. This entremet turned out perfectly thank you.

  11. This looks incredible!

    Are you using a standard cake tin with a layer of acetate around the edge to allow such a smooth finish?
    I have no trouble with the components of this, just with the tin and how to keep it smooth around the edge, I’ve only ever made individual desserts yang tiny silicone trays before!

  12. Buna,sunt foarte încântată de rețetele tale si de ceea ce iese din mâinile tale!!Esti o adevarata profesionistă!As vrea sa incerc sa fac acest minunat tort dar nu am inteles ce vrei sa spui cu gelatina topita (vine topita pe foc sau o pun asa hidratata)Multumesc frumos si mult succes in continuare!

  13. This recipe looks wonderful and I will try it for my grandson’s 21st birthday this month. One question: Previously I made an entremet with a chocolate mirror finish, which did not receive good comments, because it was relatively tasteless and entirely too gelatinous. Is your caramel glaze similar to the mirror glaze? hank you for your help/

  14. hi,

    is it possible to use ready made clear glaze and mix in to get the caramel chocolate glaze? at what stage should i mix it in? do i make the caramel and then mix with glaze and melted chocolate?

    • It is not possible for this particular recipe. There are other recipe indeed where you are required to use clear nappage.