The idea of entremet would have never come into my head, had it not been this post. I am a member of a wonderful group called Fondbites, which is a bake along every week. The mastermind of the group, Suhasini keeps coming up with wonderful bakes every week and it is amazing how everybody so enthusiastically participates! If you are keen, you could hope into the FB page and join in! There is no compulsion to bake, however seeing the bake alongs she comes up with, you will be automatically tempted to! Hehe… I have been slow in baking since I am trying to cut down my baking, though sometimes it is just too irresistable!
The time she had posted her entremet as the bake-along for that week, I had made up in my mind that this would my bake for our anniversary. After planning and planning, going through a lot of recipes on google, finally I made the entremet. Now what is an entremet? As per Wikipedia, an entremet is “a multi-layered mousse-based cake with varying complimentary flavors and varying textural contrasts”. Sounds delicious, doesn’t it? And mind you, it IS delicious! Definitely, with all those luscious layers loaded with calories, it is indeed delicious.
OK, I am sure you may have a question as to the chunks of chocolate bits on the top. I tried melting some chocolate and was looking at making a web design, unfortunately the chocolate just hardened and refused to budge! The butterscotch sauce was a last minute idea just to make the top look good! Hehe…
I hope I don’t bore you or scare you through the process. It took me around two hours from start to finish to do the cake. Believe me, it was all worth it. The kids had big slices, HD enjoyed two slices – I was shocked, since he is not a sweet fan! And kept praising it… B was so happy with the big slice I reserved for him and he had it for dinner, with a final remark, “Awesome cake, thaatha. Haven’t had something like this before!” The remaining, since I was not in a mood to go through all that calorie, was dispatched to HD’s staff that very night, and they complained that they had just spoonfuls to enjoy! Hehe…
Before I sign off for today, this happens to be the 600th post on the blog. Numbers have become insignificant, considering the love and appreciate of many of you out there who keep coming and showering with your lovely comments and feedback on your trial. I only hope that this support continues and helps me with my journey ahead. At times, I feel the dip but I somehow pick myself up, as I have done so in the past, Alhamdulillah, and I definitely would not want to leave my blog behind unless and until it is for a genuine reason… So from the bottom of my heart…
Off to the way this delicious cake – or should I call it dessert? – was made…
- FOR BROWNIE BASE:
- 50 gm butter
- 70 gm dark chocolate
- 1 egg
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- A pinch salt
- FOR BAVARIAN CREAM:
- 2 egg yolks
- 1 cup milk
- 2 tbsp sugar
- A pinch of salt
- 1/2 tsp vanilla essence
- 1 pack 10 gm gelatin
- 1/4 cup cold water
- 1 cup whipping cream
- FOR PRALINE:
- 1/2 cup cashew nuts
- 1/2 cup sugar
- 2 tbsp water
- Juice from half a lime
- For mango mousse:
- 1 cup freshly prepared mango puree
- 2 tbsp sugar
- 1/2 pack 5 gm gelatin
- 2 tbsp cold water
- 1/2 cup whipping cream
- FOR BUTTERSCOTCH LAYER:
- 1/3 cup cream
- 1/3 cup butterscotch chips
- We will start preparation of the brownie base. Preheat oven to 180 degrees. Grease an 8 inch spring-foam pan, cover bottom with parchment paper and grease the paper. (I conveniently forgot this step and my bottom got stuck! 🙁 )
- Melt the butter and chocolate on low flame completely. Allow to cool slightly.
- Break in the egg and sugar in a bowl. Whisk vigorously till the sugar is well dissolved.
- Slowly add the egg mixture into the melted chocolate mixture and whisk till well combined.
- Mix the flour, baking powder and salt in a bowl.
- Slowly add the wet ingredients and fold well till the mixture is all moist and thick.
- Pour into the prepared pan and tap to make it even all across. Bake for 12 minutes or till the top is set. Allow to cool completely.
- Next let's do the Bavarian Cream while the brownie is baking! Sprinkle the gelatin into the cold water and set aside for it to bloom.
- Boil milk with the sugar and salt. Keep the egg yolks ready in a bowl.
- Slowly pour in the milk into the yolks, while continuously whisking. Since the milk is hot, there are chance of the egg curdling. Whisk vigorously so that the eggs don't curdle.
- Return back the mixture to the stove and cook on low flame till the custard thickens and coats the back of the spoon.
- Switch off the flame. Add the gelatin water and mix till the gelatin melts into the custard. Allow to cool.
- Meanwhile, whisk the whipping cream along with the vanilla essence till medium peaks form. It doesn't need to be stiff.
- Fold in the custard using a spatula till well incorporated.
- Spread this cream on top of the cooled brownie and level the top to make it flat. Keep it in the freezer till we prepare the praline.
- Time for the praline! Toast the cashew nuts on a hot tawa till done. Keep stirring to ensure that the nuts don't burn.
- In a plate, keep some parchment paper. Grease or spray with a cooking spray. Spread the toasted cashew nuts over it.
- Heat water and sugar on the stove top. Let it come to a rolling boil. Keep swirling the pan - do not stir.
- As soon as the sugar syrup starts turning amber in shade (do not allow it to boil for too long, or else it would burn!), switch off the flame and slowly add the lemon juice. Do be careful at this stage as it may splutter.
- Pour this syrup all over the roasted cashew nuts. Allow it to cool completely. It will harden.
- Crush the prepared praline using a rolling pin or pulse them in the grinder. Sprinkle on top of the cooled Bavarian cream.
- While the praline is cooling, let's make the mango mousse! Sprinkle the gelatin into the cold water to bloom. Heat the mango puree with the sugar till just hot.
- Add the gelatin water and mix till melted.
- Beat the whipping cream till medium peaks. Fold in the sweetened mango puree well. Pour on top of the praline base and return back to the freezer till well set.
- Now the butterscotch sauce...
- Heat the cream till the edges bubble. Switch off and add the butterscotch chips. Mix well till melts. Allow to cool.
- Release the sides of the spring-foam pan. Pour the sauce from the centre allowing it to flow onto all sides. Cut and serve immediately.
The egg mixture while preparing the Bavarian Cream may curdle. In this case, sieve and add into the whipped cream.
You can use almonds or pistachios for preparing the praline.
You can use a chocolate cake base instead of brownie.