Chocolate Sponge Base
Bake Chocolate Sponge: Whisk eggs and sugar until fluffy, fold in flour and cocoa, then melted butter. Bake at 180°C for 12 min.
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Recipe
Download recipeChocolate Sponge Base
- eggs 100g
- sugar 80g
- flour 60g
- cocoa powder 20g
- melted butter 30g
- Totaal 290g
Milk Chocolate Mousse
- milk chocolate 200g
- heavy cream (whipped) 300g
- milk 100g
- gelatin 4g
- Totaal 604g
Milk Chocolate Mousse
Make Milk Chocolate Mousse: Melt chocolate, mix with warm milk and gelatin, fold in whipped cream.
White Chocolate Mousse
- white chocolate 200g
- heavy cream (whipped) 300g
- milk 100g
- gelatin 4g
- Totaal 604g
White Chocolate Mousse
Make White Chocolate Mousse: Melt chocolate, mix with warm milk and gelatin, fold in whipped cream.
Strawberry Insert
- strawberry puree 200g
- sugar 40g
- gelatin 4g
- Totaal 244g
Strawberry Insert
Prepare Strawberry Insert: Heat puree and sugar, add gelatin, pour into mold, freeze.
Velvet Spray Finish
- white chocolate 150g
- cocoa butter 150g
- Totaal 300g
Velvet Spray Finish
Velvet Spray: Mix melted white chocolate and cocoa butter, spray on frozen cake for velvety finish.
Decoration
- Totaal n/a
Decoration
Decorate: Add strawberries, chocolate shards, coulis drops, and microgreens and the Dobla decoration: Rhombus party
Assembly, layout and finishing
Build Entremet:
Place sponge at bottom of ring.
Add milk chocolate mousse layer.
Insert frozen strawberry layer.
Top with white chocolate mousse.
Freeze overnight.
Decorate:
Add strawberries, chocolate shards, coulis drops, and microgreens and the Dobla decoration: Rhombus party.