Joconde Imprime with Dark Chocolate Mousse and Strawberry Yogurt Cheesecake Entremet 法式甜品:朱古力慕絲配士多啤梨乳酪芝士蛋糕

I made this cake for my Aunt for her birthday. My cousin who came from Hong Kong loves I used chocolate as the main ingredient and paired it up with a layer of strawberry yogurt cheesecake .

Do use high quality chocolate (such as couverture chocolate) if you can afford it. My chocolate mousse mainly consists of chocolate and whipping cream, together with a hint of salt, vanilla bean paste and cocoa powder to boost up the flavor. There is so much chocolate that no gelatin is required to set the mousse. If superior chocolate is used, I’m sure your guests will rave about your cake.

For the almond sponge cake I switched from melted butter to grapeseed oil. From my previous experience (read about my posts, Chocolate Delight and Coconut Yam and Mango Mousse Entermet), I found that butter made the cake dry and extra syrup had to be brushed on in order to maintain moisture. This time my sponge cake strips were all moist and soft and I will continue to use oil in the future.


Joconde Imprime with Dark Chocolate Mousse and Strawberry Yogurt Cheesecake Entreet

Makes an 8-inch cake


For the Chocolate Decorating Paste
30 g unsalted butter, melted
20 g icing sugar
1 (about 30 g) large egg white
25 g cake and pastry flour
1 Tbsp unsweetened cocoa powder

For the Joconde (Almond) Sponge
(makes a 11 inch square cake pan)
40 g almond flour
30 g icing sugar
15 g cake and pastry flour
1 large egg plus 2 large egg yolks
2 egg whites, large
5 g granulated sugar
15 g grapeseed oil
1/4 tsp almond extract (optional)

For the Chocolate Chiffon Cake
25 g cake and pastry flour
12 g unsweetened cocoa powder
2 large egg yolks
20 g grapeseed oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
35 g granulated sugar
1/4 tsp cream of tartar

For the Dark Chocolate Mousse
5 g unsweetened cocoa powder
25 g hot water
1/16 tsp salt
75 g bittersweet chocolate (58% or higher, I used couverture chocolate)
1/3 tsp vanilla bean paste or pure vanilla extract
140 g whipping cream

For the Strawberry Yogurt Cheesecake
70 g cream cheese
60 g plain or strawberry flavored yogurt
50 g milk
50 – 60 g granulated sugar (adjust according to ripeness or strawberries)
150 g fresh strawberries
120 g whipped cream
10 g powdered gelatin
Fresh strawberry slices as needed

For the Chocolate Lacquer Glaze
5 g granulated sugar
20 g water
20 g light corn syrup
15 g unsweetened cocoa powder
20 g whipping cream
15 g water (add to gelatin)
1/2 tsp powdered gelatin

Notes: The eggs I use are about 50 g each without shells.


牛油溶液 30克
糖粉 20克
大蛋蛋白 1隻 (約30克)
低筋麵粉 25克
無糖可可粉 1湯匙

杏仁粉 40克
糖粉 30克
低筋麵粉 15克
全蛋 1隻 + 蛋黃2隻 (大蛋)
大蛋蛋白 2隻
細砂糖 5克
葡萄籽油 15克
杏仁香油(選用) 1/4茶匙

低筋麵粉 25克
無糖可可粉 12克
大蛋蛋黃 2個
葡萄籽油 20克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/4茶匙
大蛋蛋白 2個
細砂糖 35克
他他粉 1/4茶匙

無糖可可粉 5克
熱水 25克
鹽 1/16茶匙
苦甜朱古力 (58%或以上濃度,EC用調溫朱古力) 75克
雲尼拿醬或純雲尼拿香油 1/3茶匙
淡忌廉 140克

忌廉芝士 70克
士多啤梨或原味乳酪 60克
牛奶 50克
細砂糖 50至60克(依士多啤梨甜度加減)
新鮮士多啤梨 150克
淡忌廉 120克
魚膠粉 10克

細砂糖 5克
水 20克
粟膠 20克
無糖可可粉 15克
淡忌廉 20克
水(加入魚膠粉) 15克
魚膠粉 1/2茶匙


Directions 做法

For the Chocolate Decor Paste 朱古力糊
In a small bowl, beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter. Combine and sift flour and cocoa powder in another bowl. Add to first mixture in two batches and fold to combine. Do not overmix. Refrigerate for 10 mins if the paste appears to be too thin.

With an offset spatula, spread paste evenly on a silicon baking mat that is the same size as the baking pan. Create designs with fingers or a pastry comb (I dragged my Ateco pastry comb through the paste to make stripes). Transfer mat onto a baking sheet then freeze for 15 minutes or until the paste is firm.


For the Joconde Sponge 杏仁海綿蛋糕
In a mixing bowl, beat almond flour, icing sugar, whole egg and egg yolks with a hand mixer until pale and thickened. Fold in sifted flour followed by the oil. In another clean bowl, whip egg whites with a hand mixer until soft peaks. Add sugar and beat until firm (but not stiff) peaks form. Fold into the egg mixture gently.

For the Joconde Imprime 杏仁蛋糕裝飾圍邊
When the chocolate paste is firm, remove baking sheet from freezer and transfer mat into the square baking pan. Pour the joconde batter over the frozen paste. Spread evenly with an offset spatula or bench scraper to cover the entire design.

Bake in a 325°F/160°C preheated oven for 15 minutes or until the cake springs back to the touch. Remove from oven. Immediately loosen the sides and flip cake out of pan onto a piece of parchment paper. Lift up silicon mat carefully and transfer cake to a wire rack to cool completely. With a ruler and a sharp knife, trim cake into 1.75” wide strips. Keep cake strips covered until ready to use.


For the Chocolate Chiffon Cake 朱古力戚風蛋糕
Sift together the flour and cocoa powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks, and vanilla bean paste to the well and whisk gently until combined.

In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.

Pour batter into pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool completely on a cooling rack before unmolding. Slice cake to about 1/2 inch thick. Keep covered with plastic wrap until ready to use.
將麵糊倒入模中,用刮刀抹平麵糊表面,將烤模往枱上輕敲幾下敲出較大的氣泡,放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊, EC家中焗爐約需20-25分鐘,取出十分鐘後可脫模及轉移到鋼架放涼,用刀切成半吋厚蛋糕片,以保鮮紙蓋好備用。

For the Dark Chocolate Mousse 黑朱古力慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Stir into the first mixture and let cool to room temperature.

With a hand mixer, whisk whipping cream in the chilled mixing bowl until soft peaks. Fold whipped cream into chocolate-cocoa powder mixture in two batches until no white streaks remain.

For the Strawberry Yogurt Cheesecake 士多啤梨乳酷芝士糊
Chill a mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.

With a blender, process cream cheese, fresh strawberries, yogurt and sugar until smooth. Pour mixture into a mixing bowl. Pass mixture through a sieve to get rid of any lumps and seeds. Stir in the gelatin mixture then set aside.

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the strawberry-yogurt mixture with a spatula in two batches until incorporated.

For the Chocolate Lacquer Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies

Combine sugar, water, light corn syrup, sifted cocoa powder and whipping cream in a saucepan. Heat over low heat to almost a boil (190ºF/88ºC). Remove from heat.

When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC) , stir in warm gelatin mixture. Strain mixture to remove any lumps.

To Assemble 組合
Wrap the bottom of the cake ring with plastic wrap. Line the inside with acetate or parchment paper strips for easy unmolding. Wrap the inside of the mold with joconde imprime cake strips, decorative side facing out, with the ends slightly overlapping each other. Press ends firmly together to seal the seams. Trim the chocolate chiffon cake slightly so it fits into the ring. Place cake layer inside the ring. Spread dark chocolate mousse over until about 2/3 full. Tap ring against the kitchen counter to get rid of air bubbles and smooth top. Refrigerate until mousse has set.


Remove the chilled cake layer from the fridge. Arrange strawberry slices over the chocolate mousse. Pour strawberry yogurt cheesecake over. Tap ring against the kitchen counter to get rid of air bubbles and smooth top. Refrigerate until set.


Remove chilled cake from the fridge and pour the chocolate glaze over. Return to the refrigerator and chill until glaze has set. Unmold and decorate with fresh fruits. Cut into slices and serve.


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