Introduction

This Chocolate Raspberry Entremet is a stunning layered dessert combining rich chocolate, tart raspberry, and silky mousse. Perfect for special occasions, it balances bold flavors with elegant presentation.

A rectangular slice of chocolate layered cake rests on a white plate with two fresh red raspberries and curled dark chocolate pieces beside it. The cake has five layers: the bottom and third layers are dark chocolate sponge cake, the second and fourth layers are smooth milk chocolate mousse, and the middle layer is a glossy red cherry jelly. The top of the cake is covered with a shiny dark chocolate glaze sprinkled with tiny gold flakes. The plate sits on a white marbled surface with blurred green plants in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large eggs
Sugar (varied amounts for different layers)
1 tsp vanilla extract
½ tsp vanilla extract
140 grams all-purpose flour
70 grams cocoa powder
10 grams cocoa powder
300 grams raspberry puree
3 grams gelatin powder
1 gram agar agar powder
Dark chocolate (at least 60% cocoa solids, amounts vary)
About 825 ml cold whipping cream
Optional decorations: edible gold dust and gold leaf

Instructions

Step 1: Preheat the oven to 175°C. Line two baking trays with greased parchment paper. Beat the eggs, sugar, salt, and 1 tsp vanilla extract on high speed for 5 to 6 minutes until fluffy and voluminous. Gently fold in the flour and 70 grams cocoa powder, then divide batter evenly between trays. Smooth the surfaces and bake for 8 to 10 minutes until springy. Let cool and cut into three 20 x 20 cm squares.
Step 2: Soften 3 grams gelatin powder in 15 ml water. Heat raspberry puree with sugar and water until boiling, then stir in gelatin until dissolved. Pour into a lined 20 x 20 cm mold and smooth surface. Freeze until solid, about 1 to 2 hours, and keep frozen until assembly.
Step 3: Whip 500 ml cold whipping cream to stable peaks. Melt dark chocolate gently. Temper chocolate by mixing a few tablespoons of whipped cream into it, then fold into the remaining cream for a light, airy mousse.
Step 4: Simmer sugar, 10 grams cocoa powder, and water over medium heat until bubbling to make a chocolate syrup. Use this to moisten biscuit layers without sogginess.
Step 5: Assemble the entremet by placing one biscuit square in a cake pan and brushing with chocolate syrup. Spread half the mousse evenly, top with second biscuit moistened with syrup. Add frozen raspberry jelly layer, then spread remaining mousse. Finish with last biscuit layer, press gently, and brush with syrup.
Step 6: Chop dark chocolate and melt with cream until smooth and glossy. Pour ganache over top biscuit layer and smooth with a spatula. Freeze the entremet for at least 4 to 5 hours or overnight to set.

Tips & Variations

Use high-quality dark chocolate with at least 60% cocoa solids for the best flavor and texture in mousse and ganache.
Gently fold ingredients to maintain the mousse’s airy texture and the light biscuit layers.
For extra shine, warm the ganache slightly before pouring and use a spatula dipped in hot water to smooth the surface.
Decorate with edible gold dust or gold leaf for an impressive presentation.
Substitute raspberry puree with other berry purees like blackberry or strawberry for different flavor profiles.

Storage

Store the entremet in the freezer, well-covered to prevent freezer burn, for up to 3 days. Thaw in the refrigerator for several hours before serving. Avoid refreezing after thawing. Serve chilled for the best texture and flavor.

How to Serve

The image shows a rectangular chocolate mousse cake with five visible layers placed on a white plate with subtle grey speckles. The bottom layer is a dark, moist chocolate cake base, above it is a smooth light brown chocolate mousse layer, followed by a thin dark chocolate cake layer. On top of that is a bright red jelly-like fruit layer, and the cake is topped with a glossy dark chocolate glaze sprinkled with small yellow edible decoration pieces. Next to the cake are two red raspberries and two small curled pieces of dark chocolate. The plate sits on a white marbled textured surface with soft, blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the entremet ahead of time?

Yes, this entremet is ideal for making ahead. Prepare and assemble, then freeze fully. Thaw in the refrigerator several hours before serving to enjoy the perfect texture.

What if I don’t have agar agar powder?

You can omit the agar agar if you have gelatin available as in the recipe. Agar agar helps stability, but gelatin alone will still set the jelly layer well.