Bake Along with GBBO: Entremet

Carrying on with my now very delayed Great British Bake Off posts, I decided to make some entremet. 

Definitely not something to bake if you're in a rush, but fun to make throughout the day, as you're able to get things done whilst everything is baking or setting.

I hunted around a found a few recipes and combined them to make my recipe. 

FOR THE JOCONDE PASTE:

3oz unsalted butter, softened

3oz icing sugar

3 large egg whites

2 oz plain flour

1 oz cocoa powder

FOR THE JOCONDE SPONGE:

3oz ground almonds

2⅔ oz icing sugar

2 oz plain flour

3 large eggs

3 large egg whites

2½ teaspoons sugar

1oz unsalted butter, melted

FOR THE CHOCOLATE MOUSSE

225g plain chocolate, broken into small pieces

A knob of butter

3 large eggs, separated

150ml double cream, lightly whipped

FOR THE FILLING

1 tin of dulce de leche

FOR THE PASTE:

1. Cream butter and sugar together until light and fluffy.

2. Gradually add in the egg whites. Beating continuously.

3. Fold in the sifted flour and cocoa powder.

FOR THE SPONGE:

1. In a mixing bowl, beat the egg whites and sugar until they form glossy peeks. Put to one side.

2. Sift ground almonds, icing sugar, and flour.

3. On medium speed, add the eggs (not those egg whites yet) a little at a time. Mix well after each addition until smooth.

4. Fold in one third of the whipped egg whites to almond mixture. Fold in remaining egg whites. Do not over mix.

5. Fold in melted butter and put the batter to one side.

FOR ASSEMBLY:

1. Pattern the joconde paste on a baking sheet.

2.  Put the paste into the freezer for about 15 minutes until frozen hard.

3. Remove from freezer and quickly pour the Joconde batter over the design. Spread evenly to completely cover the paste pattern.

4. Bake at 220C for approximately 7 mins, until the sponge bounces back when slightly pressed.

5. Cool. Do not leave too long or it may get stuck.

6. Flip cooled cake on to parchment paper dusted with icing sugar. The cake should be right side up, with the pattern showing.

7. Cut in measured strips then place inside your mould.

8. With remaining cake, cut circles and use to line bottom of the mould.

9. Time to make the chocolate mousse.

FOR THE CHOCOLATE MOUSSE:

1. Measure the chocolate into a bowl and sit it over a pan of simmering water. Melt slowly and do not allow the chocolate to become too hot. 


2. Stir in the butter, brandy and egg yolks one at a time and mix until combined. Set aside to cool a little. 


3. Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine. 


CONTINUED ASSEMBLY:

10. Pipe chocolate mousse into the mould until about 3/4 full.

11. Place in fridge until set.

12. Pour a layer of dulce de leche.

13. Fill remainder of mould with chocolate mousse. Place in fridge to set.

14. Cover to the top of the mould with melted chocolate. Place in fridge to set.

15. Make or choose decorations for top. Decorate once fully set.