🍇 Blackberry Chocolate Entremet (Mirror Glaze Cake)

---

🧾 Structure (What You’re Making)

This cake has 5 layers:

1. Chocolate sponge base

2. Chocolate ganache insert

3. Vanilla / light chocolate mousse

4. Blackberry glaze

5. Fresh berry garnish

---

🧾 Ingredients

---

1. Chocolate Sponge

• 2 eggs

• 60 g sugar

• 50 g flour

• 10 g cocoa powder

---

2. Chocolate Ganache Insert

• 150 g dark chocolate

• 100 ml heavy cream

---

3. Vanilla / Light Chocolate Mousse

• 200 g white chocolate

• 250 ml heavy cream

• 2 tsp gelatin + 2 tbsp water

• 1 tsp vanilla

---

4. Blackberry Mirror Glaze

• 150 g blackberry puree

• 100 g sugar

• 100 g glucose syrup

• 80 ml water

• 100 g white chocolate

• 6 g gelatin

• Purple food coloring (optional)

---

5. Decoration

• Fresh blackberries

• Blueberries

• Mint leaves

---

🔥 Instructions

---

Step 1: Chocolate Sponge

• Beat eggs + sugar until fluffy

• Fold in flour + cocoa powder

• Bake at 170°C (340°F) for 12–15 min

• Cool and cut into discs

---

Step 2: Ganache Insert

• Heat cream until hot

• Pour over chocolate → mix until smooth

• Pour into mold and freeze until solid

---

Step 3: Mousse

• Melt white chocolate

• Dissolve gelatin in warm cream

• Mix into chocolate

• Fold in whipped cream (soft peaks)

• Add vanilla

---

Step 4: Assemble

In silicone mold:

1. Pour mousse (half)

2. Insert frozen ganache layer

3. Add more mousse

4. Place sponge base

Freeze overnight until fully solid.

---

Step 5: Mirror Glaze

• Bloom gelatin

• Heat puree + sugar + glucose + water

• Pour over white chocolate

• Add gelatin → blend until smooth

• Cool to 30–35°C

---

Step 6: Glazing

• Remove frozen cakes from mold

• Pour glaze evenly over cakes
  → Creates that perfect glossy mirror finish

---

Step 7: Decorate

Top with fresh berries and mint.

---

💡 Professional Tips

• Cake must be fully frozen before glazing

• Glaze temperature is critical (too hot = runny, too cold = thick)

• Use immersion blender for smooth glaze (no bubbles)

• Always strain glaze before pouring

---

🔥 Texture & Flavor

• Rich chocolate sponge + ganache core

• Light, creamy mousse

• Tangy berry glaze balancing sweetness

---

⚠️ Storage

• Store in fridge after glazing

• Best within 2–3 days