Description
Buttery cake, dulce de leche mascarpone and a chocolate Amaretto syrup used to soak the ladyfingers makes an untraditional, but totally delicious entremets.
Ingredients
Scale
Butter Genoise:
- 5 eggs
- 105g (3.7 ounces) white sugar
- 1 teaspoon vanilla extract
- 145g (5 ounces) all purpose-flour
- 1 pinch salt
- ¼ teaspoon baking powder
- 30g (1 ounces) butter, melted and cooled
Chocolate Amaretto syrup:
- 50g (1.7 ounces) heavy cream
- 50g (1.7 ounces) dark chocolate, chopped
- 150ml (5 ounces) milk
- 1 tablespoon Amaretto
Dulce de leche mascarpone mousse:
- 2 egg yolks
- 30g (1 ounce) sugar
- 4g (0.14 ounces) gelatin
- 20ml (0.6 ounces) cold water
- 200g (7 ounces) mascarpone
- 200g (7 ounces) dulce de leche
- 1 teaspoon vanilla extract
- 300ml (10 ounces) heavy cream, whipped
- Plus 10 ladyfingers
Chocolate lace:
- 100g (3.5 ounces) dark chocolate, melted
- Plus 100g (3.5 ounces) sugar for the sugar work
Instructions
Butter Genoise:
- Preheat your oven to 350F – 180C and line a round cake pan – 24cm diameter – with baking paper.
- Sift together the flour, salt and baking powder.
- Combine the whole eggs with sugar in the bowl of your mixer and mix until the eggs triple their volume, at least 5 minutes.
- Stir in the vanilla extract then fold in the flour, spoon by spoon.
- Take a few spoonfuls of batter into a smaller bowl and mix it with the melted butter. Pour the batter back into the larger bowl and slowly incorporate it with a spatula. This is done because butter is heavier than the batter and tends to sink at the bottom of the bowl, but mixing it aside with a small quantity of batter makes this task easier.
- Pour the batter into your prepared pan and bake the sponge in the oven for 30-35 minutes or until it passes the toothpick test.
- Allow the sponge to cool in the pan then carefully remove it and level it if needed. Cut the sponge into 2 equal discs and place one of them in your cake ring.
Chocolate Amaretto syrup:
- Heat the heavy cream in a saucepan.
- Remove from heat and stir in the chocolate. Mix until melted then add the milk and Amaretto and mix well.
- Allow the syrup to cool before use.
Dulce de leche mascarpone mousse:
- Combine the gelatin with cold water and let it bloom for 10 minutes.
- Mix the egg yolks with sugar into a heatproof bowl. Place the bowl over a hot water bath and mix with an electric mixer until stiff and creamy.
- Remove the bowl from heat and keep mixing until the egg yolks cool down slightly.
- Stir in the melted gelatin then allow the mixture to cool to room temperature.
- Add the mascarpone and mix well then stir in vanilla and dulce de leche.
- Fold in the whipped cream and divide the mousse in half.
To assemble the cake:
- Brush the bottom layer of sponge with chocolate syrup then pour half of the mascarpone mousse over the sponge.
- Dip each ladyfinger into the chocolate syrup and arrange them over the mousse.
- Top with the remaining mousse and cover with the other half of sponge.
- Refrigerate the cake for 1 hour to allow the mousse to set. I put it in the freezer for about 40 minutes as it’s much quicker.
- Remove the cake from the cake ring and place it on a platter.
Chocolate decoration:
- Melt the chocolate over a hot water bath or in the microwave.
- Pour the chocolate into a paper cone then lay a large baking paper sheet on your working surface and carefully drizzle it with chocolate.
- Carefully wrap it around the chilled cake and place in the fridge to allow to set.
- Once set, remove the baking paper and top the cake with a dust of cocoa powder.
Caramel ball:
- Melt the sugar until it has an amber color then using a fork, form thin strands of caramel over a large pan lined with parchment paper.
- Carefully gather the strands into a ball and place it on top of the cake.
- Category: Dessert