Chocolate & Coffee-Stracciatella Entremet

Chocolate & Coffee-Stracciatella Entremet

Yield: 8 to 10 servings

🧾 Ingredients

For the Chocolate Base

 * 150 g Dark chocolate

 * 100 g Unsalted butter

 * 100 g Granulated sugar

 * 2 Eggs

 * 80 g All-purpose flour

 * 20 g Unsweetened cocoa powder

 * 1/2 packet (~5 g) Baking powder

 * 1 pinch Salt

For the Stracciatella Cream

 * 400 ml Heavy whipping cream (30%+ fat), well chilled

 * 250 g Mascarpone cheese

 * 80 g Powdered sugar

 * 1 packet (~7–8 g) Vanilla sugar (or 1 tsp vanilla extract)

 * 100 g Dark or milk chocolate, finely chopped

 * 3 Gelatin sheets (~6 g total)

For the Decoration

 * 200 ml Heavy whipping cream (30%+ fat), well chilled

 * 100 g Mascarpone cheese

 * 25 g Powdered sugar

 * Unsweetened cocoa powder (for dusting)

 * Dark chocolate shavings

 * Chocolate pieces or chocolate cookies

👩‍🍳 Step-by-Step Instructions

 1. Bake the Chocolate Base

   * Preheat your oven to 175°C (350°F).

   * Melt the dark chocolate and butter together using a double boiler or in short bursts in the microwave. Stir until smooth.

   * In a mixing bowl, whisk the eggs and granulated sugar for 2 to 3 minutes until slightly pale and frothy.

   * Pour the melted chocolate-butter mixture into the eggs and mix well.

   * Sift in the flour, cocoa powder, baking powder, and salt. Fold until just combined.

   * Line a 20 × 20 cm (8 × 8 inch) square baking pan with parchment paper and pour in the batter.

   * Bake for 18 to 22 minutes. The center should remain slightly soft.

   * Allow the cake base to cool completely on a wire rack.

 2. Prepare the Stracciatella Mousse

   * Bloom the gelatin sheets in a bowl of cold water for 5 to 10 minutes.

   * In a large bowl, whisk the mascarpone cheese with the powdered sugar and vanilla sugar until smooth.

   * In a separate cold bowl, whip the 400 ml heavy cream until soft peaks form.

   * Heat 2 tablespoons of cream until warm (not boiling). Squeeze the excess water from the gelatine sheets and dissolve them into the warm cream.

   * Quickly whisk the dissolved gelatin into the mascarpone mixture to prevent lumps.

   * Gently fold the whipped cream into the mascarpone mixture using a spatula.

   * Fold in the finely chopped chocolate to create the stracciatella flecks.

 3. Assemble the Entremet

   * Place the cooled chocolate base inside a pastry frame or springform ring set on a serving plate.

   * Pour the stracciatella mousse directly over the base and smooth the top surface completely with an offset spatula.

   * Refrigerate for at least 6 hours, preferably overnight, to allow the gelatin to set firmly.

 4. Decorate and Serve

   * Whip the 200 ml heavy cream with 100 g mascarpone and 25 g powdered sugar until stiff peaks form.

   * Transfer the whipped cream to a piping bag fitted with a star tip and pipe rosettes over the top of the entremet.

   * Lightly dust the top with unsweetened cocoa powder.

   * Garnish with chocolate shavings, chocolate pieces, or cookies.

   * Take the cake out of the refrigerator about 10 minutes before serving. Slice into clean portions using a knife dipped in hot water and wiped dry.