January 21st, 2023
🍒 Indulgence takes on a whole new meaning with Melody’s masterpiece — the Cherry Chocolate Almond Entremet Cake. It’s covered in a luscious white chocolate cacao velvet spray, and has layers of rich milk chocolate ganache, slivered almonds, sour cherries soaked in cherry liqueur, a nutty and light almond joconde sponge drizzled with amaretto syrup, and a creamylicious, dreamylicious, sweet cherry mousse.
Sweetness, seduction, and sophistication … all in a mouthful.
Picture this: juicy cherries teasing your palate, silky chocolate seducing your senses, and the nutty allure of almonds whispering sweet nothings. This isn't just a dessert; it's a playful rendezvous, a tempting dance of flavors that'll make your heart skip a beat. Get ready to be wooed by the irresistible charm of this indulgent creation—a dessert that, like the maker herself, knows how to flirt with decadence.
Melody brings out the big guns for this week's Sweets' Spot TV livestream!
Special Guest: Artist Robin Slonina!
RECIPE:
Cherry Almond Chocolate Entremet Cake w/ a white chocolate cacao velvet spray
INGREDIENTS:
Sour Cherry Soak
1/4 cup whole sour cherries covered and soaking in Cherry liqueur. (Overnight is best)
Almond Joconde Sponge (16 cm / 6 inch)
40 g egg white
Pinch of salt
15 g all-purpose plain white flour
30 g almond flour
1 tsp of cinnamon powder
1 egg
30 g white granulated sugar
10 g butter unsalted
METHOD
Preheat oven to 170°C / 340°F.
Melt butter in a microwave for 30 seconds and set it aside to cool down.
In a clean bowl, add egg white with a pinch of salt and whisk until soft peaks. You can then add 1 tablespoon of sugar to make it more stable. Whisk few more minutes until stiff peaks. Then set it aside.
In a different bowl, sieve flour, then add almond flour, cinnamon, the rest of sugar, and 1 egg. Whisk everything together for 5 min or so on medium speed or until mixture has doubled in size. Make sure to use a strong electric mixer.
Gently fold in the egg white mixture together with the cake mixture. Do this stage slowly and carefully, as you don’t want to knock out too much air.
Lastly, add room temperature melted butter and mix through gently one more time.
Place the baking ring (16 cm / 6 inch) on a baking tray lined with parchment paper. You don't need to spray or butter your baking ring. Spoon the batter into a lined baking ring and bake in the preheated oven at 340°F for 12-15 minutes
Once it’s done, check with a toothpick, it should come out clean when you poke the cake.
Place on a wire rack, and cool down completely for about 20 min.
Once cooled, run a knife around the edges of the baking ring to loosen the sponge. It should be easy to remove.
Milk Chocolate Ganache Crunch layer
5 oz good quality milk chocolate
2 oz heavy cream
1/4 cup sliced almonds
(Melt the chocolate and cream together in 30 second bursts in the microwave. Set aside to cool a bit)
Amaretto Syrup:
1/2 cup granulated sugar
1/2 cup water
1/2 cup amaretto liqueur
(Simmer sugar and water until sugar dissolves. Remove from heat, add amaretto. Set aside to cool down a bit)
Cherry Mousse
*Make mouse when everything else is ready to go*
120 g dark sweet cherry puree
20 g lemon juice
30 g sugar
7 g gelatine leaf (200 bloom)
220 g heavy whipping cream
Method
Soak gelatine leaf in ice cold water and set aside for 2-5 minutes to bloom
In a pot add sour cherry puree, lemon juice, and sugar - simmer for a minute
Add bloomed gelatin, mix it through and set aside to come to room temperature.
Place cold cream into a bowl and whisk for a few minutes until soft peaks form, or a thick sour cream consistency
Once cherry mixture has cooled down, mix together gently with the cream and place in your prepared mold or prepared baking ring lined with cling film
Place into the freezer to set for at least 2-4 hours. Best overnight.
Velvet Spray on White Chocolate
60g white chocolate (You must use good quality chocolate with at least 3 drops of fluidity.)
40g cocoa butter
Method
Melt ingredients separately, as white chocolate melts faster than cocoa
Mix together and add your oil based food coloring
Mix until emulsified
Spray FROZEN mousse cake with spray gun when mixture is at 113F
ASSEMBLY
Prepare joconde sponge by leveling with a serrated knife and then brush on Amaretto syrup.
Add a layer of chocolate ganache to the joconde sponge and cover with sliced almonds. Pop it in the freezer for a minute until ready to use.
Add a layer of cherry mousse and shake the mold to make sure the mousse get into all the nooks and crannies.
Add some soaked sour cherries (keeping any juice away from the edges
Add another layer of mousse (almost filling the mold)
Add the cake almond side down and fill any remaining holes with mouse
Freeze overnight
Unmold and spray with a few layers of cocoa spray (popping it in the freezer for a minute between each layer)
Enjoy!
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