CHOCOLATE MANGO AND COCONUT ENTREMETS CAKE

I have for you one of the most amazing desserts you have ever prepared before. It is not only delicious but has the essence of chocolate, mango and coconut in a new blend that will make you ask for more. So lets get started with the recipe of Chocolate Mango and Coconut Entremets Cake. You can serve 10 to 12 people with the ingredients given in the list below.

Chocolate Mango and Coconut Entremets Cake

Chocolate Mango and Coconut Entremets Cake

Ingredients for the vanilla cake:

1. 3 large eggs
2. 3 large egg yolks
3. 1 teaspoon vanilla extract
4. 1 pinch of salt
5. ¾ cup of sugar
6. ½ cup cake flour
7. ¼ cup cornstarch

Method:

• Preheat the oven to 400F and set a rack in the middle.
• Lightly spray a 12×17-baking sheet with cooking spray or melted butter. Set aside.
• In a large bowl, whisk the eggs, egg yolks, vanilla, salt and sugar together over a pan of simmering water till it is lukewarm.
• Transfer the mixture to a mixer fitter with the whisk attachment and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
• Over a medium bowl or a piece of parchment paper, sift the flour and cornstarch together.
• Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps.
• Repeat with another third of the flour mixture and finally with the remainder.
• Pour the batter into the prepared pan and smooth the top with an offset spatula.
• Bake for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack.
• Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.

For the cocoa genoise:

• In place of the cornstarch use cocoa powder and repeat the above process to prepare the cocoa sponge cake.

Ingredients required for the coconut cream:
1. 1 tablespoon powdered gelatin
2. 3 tablespoons water
3. 4 egg yolks
4. 1/4 cup sugar
5. 1 cup coconut milk
6. 1 cup heavy cream, cold

Method:

• In a small bowl, sprinkle the gelatin over the water and let stand to soften.
• Take a large bowl, whisk the egg yolks with the sugar until it turns light in color.
• In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer.
• Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling.
• Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon.
• Add the softened gelatin and stir until melted completely into the cream and let it cool at room temperature.
• In a mixer fitted with the whisk attachment, whip the cream till soft peaks are formed on medium speed and fold it into the cooled cream base. Use within one hour.

For the mango mousse:

1. 1.5 teaspoons powdered gelatin
2. 1 tablespoon water
3. 4 oz mango puree.
4. 2 tablespoons sugar
5. 1/2 cup heavy cream, cold

Method:

1. In a small bowl, sprinkle the gelatin over the water and let it soften.
2. In a medium saucepan, bring the mango puree and sugar to a simmer.
3. Remove from the heat and add the softened gelatin. Stir until the gelatin completely melts.
4. Transfer the fruit puree to a large bowl and let it cool to room temperature.
5. In a mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form.
6. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point).
7. Carefully fold in the rest of the whipped cream. Use within one hour.

Ingredients for Rum simple syrup:
1. 1/2-cup water
2. 1/4-cup sugar
3. 2 tablespoons rum

Method:

In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.

Lemon glaze:

1. 1.5 teaspoons powdered gelatin
2. 1 tablespoon water
3. 1/4 cup water
4. 1/4 cup lemon juice
5. 2 tablespoons sugar

Method:

• In a small bowl, sprinkle the gelatin over the water and let it soften.
• In small saucepan set over medium high heat, bring the water, lemon juice and sugar to a simmer, stirring off and on to make sure the sugar dissolves properly.
• Add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again).

To assemble:

• Line an 8×8 baking pan with parchment paper of foil, leaving a border on the sides to make it easy to remove when set. You can also use a cake frame of the same dimensions.
• Cut two 8×8 cake layers in each of the genoises.
• Place one layer of the chocolate genoise at the bottom of your pan and brush with some rum syrup.
• Pour half the coconut Bavarian on top and smooth with an offset spatula.
• Top with a layer of vanilla genoise, brush some rum syrup on top.
• Pour half the mango mousse and smooth with an offset spatula.
• Repeat the process with the second half of cakes and creams. Refrigerate until set.
• Pour the lemon glaze over the cake and let set in the fridge.
Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.

Your awesome dessert is ready. Take a bite and enjoy the taste of every ingredient you have used to prepare this dessert.