Joconde Imprime with Salted Caramel, Coffee and Chocolate Entremet 法式甜品:海鹽焦糖咖啡朱古力慕絲蛋糕

This was the birthday cake that I made for myself. The outside was wrapped with a thin layer of almond sponge cake. Inside of the cake were layers of coffee chiffon, dark chocolate mousse, coffee gelee, salted caramel mousse and chocolate glaze. We were rushing to a restaurant for dinner so I didn’t have enough time for any cake decorations. So I just stole my daughter’s Kinder surprise egg, ripped if off and stuck them onto the cake. My girl was so smart and caught me right away…lol.

Entremets are not difficult to make at all. They are just time-consuming as your need to make several layers and build each layer up. Only a small amount is required for each layer so there will be quite a lot of preparation. It is hard to make such a small amount of caramel sauce so not the entire batch of it is needed in the recipe. The remaining sauce can be stored in an air-tight container in the fridge for later use.


Joconde Imprime with Salted Caramel, Coffee and Chocolate Entremet

Makes a 7-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 Coffee Chiffon Cake
40 g cake and pastry flour
1/2 Tbsp instant espresso powder
1/2 tsp baking powder (optional)
2 large egg yolks
25 g grapeseed oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 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)
1/4 tsp vanilla bean paste or pure vanilla extract
135 g whipping cream

For the Coffee Gelee
1/2 Tbsp instant espresso powder
25 g granulated sugar
10 g light corn syrup
130 g hot water
9 g (1 Tbsp) powdered gelatin
45 g water

For the Salted Caramel Sauce
45 g granulated sugar
30 g water
75 g whipping cream
20 g unsalted butter, softened
1/3 tsp sea salt

For the Salted Caramel Mousse
60 g salted caramel sauce
1 ‘large egg yolk
1 Tbsp granulated sugar
100 g whipping cream
4 g (1-1/3 tsp) powdered gelatin
15 g water

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)
1.5 g (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 40克
即溶特濃咖啡粉 半湯匙
泡打粉 半茶匙(可不加)
大蛋蛋黃 2個
葡萄籽油 25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 30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 1/4茶匙
淡忌廉 135克

即溶特濃咖啡粉 半湯匙
細砂糖 25克
粟膠 10克
熱水 130克
魚膠粉 9克(1湯匙)
水 45克

細砂糖 45克
水 30克
淡忌廉 75克
無鹽牛油(放軟) 20克
海鹽 1/3茶匙

海鹽焦糖醬 60克
大蛋蛋黃 1隻
細砂糖 1湯匙
淡忌廉 100克
水 15克
魚膠粉 4克(1-1/3茶匙)

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 1.5克(半茶匙)


Directions 做法

Please refer to this blog post for a picture tutorial of the decorative almond sponge cake.
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 to 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 Coffee Chiffon Cake 咖啡戚風蛋糕
Please refer to Kahlua and Espresso Chiffon Cake for a picture tutorial.
Sift together the flour, espresso powder and baking powder (if using) 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 homogeneous.

Pour batter into 6“ 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 (only one cake layer is needed). Keep covered with plastic wrap until ready to use.

For the Dark Chocolate Mousse 黑朱古力慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 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 Coffee Gelee 咖啡果凍
Bloom gelatin by mixing it with 45 g of water and set aside for 5 minutes. In another bowl combine coffee powder, sugar, corn syrup and hot water then mix well. Pour mixture into the bloomed gelatin and stir until combined. Let cool to room temperature.

Pour coffee mixture into a plastic wrap lined 6-inch cake pan (for easy removal) and chill until set.


For the Salted Caramel Sauce 海鹽焦糖醬
In a saucepan, combine sugar and water and mix well. Set over medium heat until the mixture starts to boil. Reduce to low heat then cover the pot and simmer for five minutes. The steam created will wash down the sugar crystals clinging to the wall of the pot and prevent crystallization. Remove lid and continue to simmer until the sugar turns dark amber (an instant thermometer should register between 325 and 350℉/160 and 175°C). Remove from heat. While the sugar is boiling, heat cream in another pot to almost a boil and keep warm.
小鍋內放糖和水拌勻,中火煮滾後蓋上蓋子轉小火煮五分鐘,鍋內的水蒸氣可洗擦依附在鍋邊的糖防止結晶,之後打開蓋子繼續小火熬煮至糖色變成焦黃色,溫度約325至350°F/160 至175°C後離火,煮糖時預備另一小鍋把淡忌廉煮熱至差不多滾並保暖備用。

Add in the softened butter and mix well. (the mixture will bubble up immediately so be extra careful not to burn yourself). Then gradually add in the hot cream and whisk until smooth. Stir in the salt.

Return pan over low heat and cook with constant stirring until the mixture comes to a boil again. Remove from heat then transfer the caramel sauce into a bowl and let cool.


For the Salted Caramel Mousse 海鹽焦糖慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.

In another mixing bowl, whisk egg yolk and sugar until pale, thickened, and expand in volume. Fold into the caramel sauce. Heat mixture over a pot of simmering water until temperature reaches 71℃/160℉ (the food-safe temperature of eggs). Stir in the liquified gelatin mixture

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold into the caramel mixture in two batches until well combined.


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. Cook 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 gelatin mixture. Strain mixture to remove any lumps. Let cool.

To Assemble 組合
Wrap 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. Place a coffee chiffon cake layer inside the ring.

Place half of the dark chocolate mousse in a piping bag and pipe into the gap. Spread remaining mousse over the cake layer and fill until about half full. Tap ring against the kitchen counter to get rid of air bubbles then smooth top. Refrigerate until mousse has set.

Remove the chilled cake layer from the fridge. Place the coffee gelee over then top with salted caramel mousse to almost full. Tap ring against the kitchen counter a few times 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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