Mini Entremets Single-Serve Cakes

How to Make Mini Entremets Single-Serve Cakes

1. 1

   Step 1: Bake thin almond sponge discs

   Preheat the oven to 425°F (220°C). Whisk the eggs and half the sugar vigorously until pale and doubled; fold in the almond flour, remaining sugar, sifted all‑purpose flour, and melted butter until just combined. Spread the batter thinly (about 3–4 mm) on a silicone mat or parchment on a baking sheet, bake 6–8 minutes until lightly golden, then cool and cut four discs to fit your mini ring molds.

   For this step

   • 3 largeLarge eggs
   • 1 cupAlmond flour
   • 3/4 cupGranulated sugar (total)
   • 1/4 cupAll‑purpose flour
   • 2 tbspUnsalted butter, melted
   
2. 2

   Step 2: Make raspberry gelée inserts

   Soak gelatin sheets in cold water for 5 minutes. Warm the raspberry purée gently (add a touch of sugar from the total if your berries are tart), remove from heat and squeeze excess water from the gelatin then stir it into the warm purée until fully dissolved. Pour into a shallow pan or small silicone cavities to form 4 discs, chill in the fridge until set and then freeze briefly (about 30 minutes) so they hold shape during assembly.

   For this step

   • 3 sheetsGelatin sheets
   • 1 cupRaspberry purée
   
3. 3

   Step 3: Prepare chocolate mousse

   Chop the dark chocolate and place in a bowl. Heat one‑third of the cream until just simmering and pour over the chocolate, whisking until smooth to form a warm ganache; let it cool to room temperature. Whip the remaining cream to soft‑peaks and gently fold into the cooled ganache to create a light mousse; keep chilled until assembly.

   For this step

   • 3 cupsHeavy cream (whipping cream)
   
4. 4

   Step 4: Assemble layers with feuilletine crunch

   Fit four 6–7 cm (2.5 in) mini cake rings or silicone molds on a tray. Place a sponge disc in each mold, mix the feuilletine with a spoonful of melted chocolate or a little mousse to bind, press a thin layer of the feuilletine mixture onto each sponge to create the crunch. Pipe or spoon chocolate mousse into the mold leaving a small well for the frozen raspberry disc, insert the disc, then cover with more mousse, smooth the tops and freeze for at least 1–2 hours until firm.

   For this step

   • 3/4 cupFeuilletine (crispy wafer flakes)
   
5. 5

   Step 5: Unmold, glaze with warm ganache, and thaw

   Unmold the frozen entremets onto a rack set over a tray. Warm a few tablespoons of cream and pour over any remaining chopped chocolate to make a glossy ganache, stirring until smooth; if necessary, thin slightly with warm cream to reach a pourable consistency. Pour the ganache over each frozen cake to glaze, let set briefly, then transfer to the fridge to thaw gently for 1–2 hours before serving.
   

1. Preheat the oven to 425°F (220°C). Whisk the eggs and half the sugar vigorously until pale and doubled; fold in the almond flour, remaining sugar, sifted all‑purpose flour, and melted butter until just combined. Spread the batter thinly (about 3–4 mm) on a silicone mat or parchment on a baking sheet, bake 6–8 minutes until lightly golden, then cool and cut four discs to fit your mini ring molds.
2. Soak gelatin sheets in cold water for 5 minutes. Warm the raspberry purée gently (add a touch of sugar from the total if your berries are tart), remove from heat and squeeze excess water from the gelatin then stir it into the warm purée until fully dissolved. Pour into a shallow pan or small silicone cavities to form 4 discs, chill in the fridge until set and then freeze briefly (about 30 minutes) so they hold shape during assembly.
3. Chop the dark chocolate and place in a bowl. Heat one‑third of the cream until just simmering and pour over the chocolate, whisking until smooth to form a warm ganache; let it cool to room temperature. Whip the remaining cream to soft‑peaks and gently fold into the cooled ganache to create a light mousse; keep chilled until assembly.
4. Fit four 6–7 cm (2.5 in) mini cake rings or silicone molds on a tray. Place a sponge disc in each mold, mix the feuilletine with a spoonful of melted chocolate or a little mousse to bind, press a thin layer of the feuilletine mixture onto each sponge to create the crunch. Pipe or spoon chocolate mousse into the mold leaving a small well for the frozen raspberry disc, insert the disc, then cover with more mousse, smooth the tops and freeze for at least 1–2 hours until firm.
5. Unmold the frozen entremets onto a rack set over a tray. Warm a few tablespoons of cream and pour over any remaining chopped chocolate to make a glossy ganache, stirring until smooth; if necessary, thin slightly with warm cream to reach a pourable consistency. Pour the ganache over each frozen cake to glaze, let set briefly, then transfer to the fridge to thaw gently for 1–2 hours before serving.