{Chocolate Kalamansi Entremet}
Chocolate, 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!
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
Ingrediente
Sable Breton:
- 40 g egg yolk
- 55 g white granulated sugar
- 5 g vanilla extract
- 60 g butter (softened)
- 2 g salt
- 90 g all-purpose white flour (sifted)
- 5 g baking powder
Kalamansi curd:
- 100 g kalamansi juice
- 100 g whole egga
- 70 g white sugar
- 2 g gelatin + 10g cold water
- 70 g butter (room temperature)
Flourless chocolate sponge cake:
- 95 g egg white
- 2 g salt
- 35 g white sugar
- 95 g dark chocolate 75%
- 20 g butter
- 20 g egg yolk
Ginger ganache:
- 70 g dark chocolate 60%
- 70 g heavy cream
- 15 g white sugar
- ¼ teaspoon ground ginger
- 15 g butter
Chocolate croustillant:
- 40 g dark chocolate 60% (melted)
- 15 g vegetable oil
- 50 g paillete feuilletine
Chocolate mousse:
- 170 g whole milk
- 100 g egg yolk
- 30 g white sugar
- 2 g salt
- 3 g gelatin + 15ml cold water
- 180 g dark chocolate 60% (melted)
- 250 g heavy cream (whipped to stiff peaks)
Chocolate glaze:
- 200 g heavy cream
- 160 g dark chocolate 60%
- 2 g gelatin + 10g cold water
Instructiuni
Sable Breton:
- Mix the egg yolk with sugar andvanilla for 4-5 minutes until pale.
- Stir in the butter and mix well then add the flour, salt and baking powder and mix into a paste.
- Place the paste between two sheets of baking paper then roll it into a 0.5cm thick sheet.
- 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.
- Remove the excess dough and bake the sable Breton in the preheated oven at 350°F for 15-17 minutes until golden brown and slightly crisp.
- Allow to cool in the pan then place the baked sable dough in a cake ring lined with acetate sheets.
- Place aside.
Kalamansi curd:
- Bloom the gelatin in cold water.
- Heat the kalamansi juice in a saucepan.
- 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 82°C.
- Remove from heat and stir in the gelatin.
- Allow to cool to 40°C then add the butter and emulsify with a hand blender. Place aside until needed.
Flourless chocolate sponge cake:
- 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.
- Mix the egg whites with the salt until fluffy then gradually stir in the sugar and mix until glossy and firm.
- Incorporate the meringue into the melted chocolate mixture then pour the batter in an 18cm pan lined with baking paper.
- Bake in the preheated oven at 350°F for 15 minutes then allow to cool completely.
Ginger ganache:
- Heat the cream, ginger and sugar in a saucepan until the boiling point.
- Pour the cream over the chocolate and mix until smooth and creamy.
- Pour the ganache over the sable Breton in the cake ring and place in the fridge.
Chocolate croustillant:
- Mix the melted chocolate with oil then stir in the paillete feuilletine.
- Spread the mixture in an 18cm Ø pan and place in the freezer to set.
- 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.
- Place these layers in the freezer for a few hours.
Chocolate mousse:
- Bloom the gelatin in cold water.
- Heat the milk in a small pot.
- 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.
- Cook until it reaches 82°C then remove from heat and stir in the gelatin.
- Pour the mixture over the chocolate and mix until smooth.
- Allow to come to room temperatures then fold in the whipped cream.
- Prepare a 20 or 22cm Ø cake ring by lining it with acetate sheets.
- Remove the frozen layers from the fridge and place them in the center of the 20/22cm Ø cake ring.
- Pour the chocolate mousse around those layers then cover them with mousse.
- Be careful as the mousse might spill at the bottom of the cake ring if it’s not properly sealed.
- Place the cake in the freezer for a few hours.
Chocolate glaze:
- Bloom the gelatin in cold water.
- Heat the cream in a saucepan.
- Remove from heat and stir in gelatin. Mix well then pour over the chocolate and mix well.
- Allow to cool down slightly.
- Remove the cake from the freezer and place it on a cooling rack.
- Evenly pour the glaze over the cake and allow to set.
- Decorate with chocolate or fresh fruits.
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.
This looks amazing – the glaze is perfect, well done Olguta.
Thank you, Angela! 🙂
Foarte frumos,,opera unui artist!
Multumesc!
Multumesc!
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.
If calamansi is not available, it could be replaced with Yuzu lime or Key lime or even Lemon, meyer or the regular variety.
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?
Yes, any insert has to be frozen to handle it easily.
Thank you for such a lovely recipe. I have a dessert in mind and would like to swap the kalamansi with chilli. Do you think it could work, or would it be to overpowering?
The ginger Ganache has butter as an ingredient but no mention of when to add it in. Can you please specify. Thanks!!
Felicitări Olguța! Este tare, tare deosebit iar eu sunt o #chocolate addicted :))
Îmi doresc sa il.pregatesc dar te rog, nu stiu ce sunt feuilletine-le pentru crousstillant..nu vreau sa dau cu presupusul..
Mulțumesc mult
Paillete feuilletine sunt fulgi crocanti, subtiri, gen biscuiti. Se gasesc in magazinele de specialitate.
Multumesc pentru cuvintele frumoase!
Hello, thank you for sharing your wonderful recipes. All of the entrement recipes look tempting. Parfait! What type of chocolate brand did you use for the chocolate mousse and flourless chocolate sponge cake? Thank you.
Thank you, Priscilla! I used mainly Callebaut at the time I made this recipe.