Joconde Imprime with Chocolate, Hazelnut and Raspberry Entremet

It’s been quite a long time since I’ve played around with a joconde. I have a terrible habit of getting stuck on one idea: I’ll bake almost nothing but that for weeks, and then forget it ever existed for a year. So when my birthday rolled around and I had the opportunity to make whatever I wanted with no restrictions, I decided it was time to return to this awesome cakey medium.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 00

So far I’ve mostly used decorating combs for making patterns in the joconde paste. I’ve been wanting to use the sponge as more of a canvas for unusual designs. You always see them with uniform designs on the sides, but I wanted something a bit more picturesque. I had a number of food stencils, but all were a bit bland for what I was thinking. I hit up my favourite cake decorating store and started rummaging through the stencils until I finally found something that was more ‘me’.

The last and only other time I used a stencil for the decor paste I had a white background. I didn’t really like the way that looked, so I decided to play with the recipe and make it white on chocolate instead. I got so excited about experimenting that this is apparently the only picture I remembered to take.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 01

But I’ve explained this process step-by-step in the past if you need a photo reference. The only difference here is that instead of spreading it straight onto the silicone mat, you put a food-grade stencil down first.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 02

All the sponge recipes I used in this cake were for plain sponge. I could have dug around for chocolate recipes I suppose, but I’m extraordinarily lazy like that. Instead I used my base recipe and added a chocolate paste to it. I had no idea if this would wreck the baking process or not, but it all went fine thankfully.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 03

The hardest part about making a joconde is deciding what to put inside. A lot of the time you see them full of a single dessert, like mousse. Now, I wouldn’t say no to a whole mousse cake, but I thought the other recipients may not share my gratuitous love for chocolate mousse. To break up the entrement a bit, I decided to add a couple layers of chocolate genoise sponge. The lovely thing about this sponge is that it shrinks slightly when cooking, so it becomes the perfect size for this process.

I used a tin identical to the one it was baked in and layered it with the joconde imprime. I cut the genoise sponge in half, and put the slightly domed half on the bottom layer with the dome facing inwards.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 04

Then I covered it in chocolate mousse.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 05

I allowed that to set for 2 hours, then added the second half of sponge on top before returning it to the fridge to set completely.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 06

The next morning I set about making the crunchy layer. This was a layer I adapted from the Lolly Bag Cake, omitting the sprinkles and popping candy in an attempt to make this one a bit more refined. I started by making the pailleté feuilletine, which is just crushed up crêpes dentelles. You can grab the recipe for that here if you’d rather not buy it.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 07

I made up the chocolate hazelnut ganache and the folded all that pailleté feuilletine through. Here it becomes really hard to not eat the entire bowl right then and there because it is so good. But I promise you it’s worth the wait, cause it tastes even better when set. 

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 08

Last of I decided I needed a fruity layer, preferably something on the bitter side to balance out all that sweetness and chocolate. What better fruit than raspberries?

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 09

They funny thing about all of this is that I was completely making it up as I went along, unsure of what quantities I should be using or if it would all fit. When I poured the raspberry mousse in it filled it right to the very top. I had originally wanted it so the raspberry mousse would be seen over the top of the joconde, but the design of the stencil meant I couldn’t make it as short as I intended. It makes this whole thing look way more calculated in approach than it actually was.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 11

Last of all, I covered it in a layer of dark chocolate ganache and started decorating it. I piped some white chocolate on top and added some fresh raspberries, lavender macarons and some chocolate blossom shapes I made a bit more interesting with a chocolate transfer sheet.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 13

The stencil decoration around the side turned out a lot better than I expected.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 14

In all the other instances I’ve used the decor paste it’s appeared externally over a very small area. In the larger sections of these birds, the sponge ended up becoming slightly concave. This might just be the effect of having a large area of the decor paste, I’d have to experiment to find out, but I really loved the extra dimension it gave to the birds.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 15

I couldn’t wait to slice it open. But I had to. I went out with my boyfriend and his family to a restaurant for a really lovely Indian dinner, and when we finally returned home to it I was almost in too much of a food coma to contemplate eating it. Almost.

I finally cut it open to see if this experiment had worked and was delighted to find all the layers had behaved.

Cakecrumbs' Chocolate and Raspberry Mousse Joconde 16

We all had different layers that were our favourites. My sister loved the chocolate mousse part the most, while Cameron and his mum loved the raspberry part and the hazelnut crunch better. I just loved everything.

 

Chocolate, Hazelnut and Raspberry Joconde
Ingredients
Patterned Joconde-Décor Paste

100g (3.5oz) unsalted butter, room temperature

100g (3.5oz) icing sugar

100g (3.5oz) egg whites (approximately 3 large eggs), reserve egg yolks

110g (3.9oz) cake flour

1 tsp dutch processed cocoa

1 tsp boiling water

Joconde Sponge

45g (1.6oz) egg white (approximately 1 large egg), reserve egg yolk

5g (0.17oz) caster sugar

40g (1.4 oz) almond meal

40g (1.4 oz) icing sugar

15g (0.5 oz) cake flour

15g (0.5 oz) unsalted butter, melted

1 tbsp dutch processed cocoa

Genoise Sponge

3 free range eggs

85g (2.75oz) caster sugar

115g (3.5oz) plain flour

40g (1.4 oz) butter, melted

1 tbsp dutch processed cocoa

1 tbsp boiling water

Chocolate Mousse

1 tsp powdered gelatin

1 tbsp tepid water

1/2 cup (125ml/4.2fl oz) milk

175g (6.2oz) dark chocolate, chopped

300ml (10fl oz) thickened cream

Chocolate Hazelnut Crunch

120g (4.2oz) dark chocolate

150g (5.3 oz) hazelnut paste*

150g (2.1 oz) pailleté feuilletine*

1.5g (0.05 oz) ground Murray River pink salt [can use sea salt]

35g (1.2 oz) vegetable oil

*you can make both these ingredients from scratch as show here

Raspberry Mousse

500g (17.6oz) fresh or frozen raspberries

2 tbsp lemon juice

60g (2oz) caster sugar

2 tsp powdered gelatine

180ml (6fl oz) cream

1 free range egg white

60g (2oz) caster sugar [extra]

Chocolate Ganache

200g (7oz) dark chocolate, chopped

100ml (3.4fl oz) cream

20g (0.7oz) butter, chopped

 

 

Method
Décor Paste

  1. Cream butter and sugar until light and fluffy; add egg whites a little at a time, beating continuously. Fold in sifted flour.
  2. If using a stencil, place down onto the silicone mate. Spread a thin layer of paste (around 5mm thick) over the stencil and onto the mat. Carefully lift the stencil so as not to disturb the pattern; remove excess paste and repeat as needed.
  3. If not using a stencil you can use a decorating comb or simply pipe the design onto the mat. See here for how to do this.
  4. Place the mat onto of a baking tray; freeze while you prepare the sponge mixture.

Joconde Sponge

  1. Preheat oven to 250°C (475°F).
  2. Whip the egg white and caster sugar to firm, glossy peaks. Set aside.
  3. In a separate bowl, sift almond flour, icing sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg.
  4. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until just combined.
  5. Fold in melted butter. Mix the cocoa and hot water together and fold that in, too.

Joconde Imprime

  1. Ensure your décor paste has set. If it is not solid, the pattern may shift. Once the paste is solid enough, pour sponge mixture over the top and spread evenly.
  2. Bake in preheated oven for approximately 8 minutes. The sponge will cook very quickly, so keep a good eye on it. Sponge is baked when it bounces back when touched lightly.
  3. Remove from oven and cool slightly. Invert cake onto baking paper (so your pattern is facing upwards) that has been dusted with cornflour or icing sugar; remove silicon mat. Once completely cool, cut away burnt/dry edges, then cut long strips of sponge to desired height. mine was determined by the height of the pattern (about 9cm).

Genoise Sponge

  1. Preheat oven to 180°C (160°C fan-forced/350°F). Grease or line a 20cm cake tin.
  2. Sift the flour thrice, then set aside.
  3. Combine the eggs and sugar in a heat-proof bowl; place over a pan of simmering water. Beat mixture until thick and fluffy (around 5 minutes).
  4. Remove from heat; beat for a further 3 minutes, or until mixture cools slightly.
  5. Fold in the flour. Combine the cocoa and hot water; add to the melted butter, then fold into the sponge batter.
  6. Pour into cake tin; bake for 15-20 minutes, or until cake springs back lightly when touched. Allow to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. When cool, slice horizontally into two layers.

Chocolate Mousse

  1. Place gelatine and water in a heatproof glass and stand in a small saucepan of simmering water. Stir until mixture becomes clear; set aside.
  2. Heat milk until warm (a minute in the microwave will do it); pour in gelatine and stir.
  3. Put chopped chocolate into a bowl; pour milk/gelatine mixture over the chocolate and stir until chocolate has melted.
  4. Whip cream to soft peaks. Fold 1/3 of cream mixture into the mouse to lighten; fold in the rest of the cream in two batches until just combined.

Assembly:

  1. Line a 20cm springform tin with baking paper or (preferably) acetate and/or plastic wrap.
  2. Take you strips of joconde imprime and place them, pattern side facing out, around the mould. Ensure your imprime is packed in tightly and won’t shift.
  3. Lower one half of the sponge into the base of the tin. Pour over the chocolate mousse, then allow to set in the fridge for 2 hours. Add the second layer of sponge on top, then return to the fridge to allow to set for another 2-4 hours.

Chocolate Hazelnut Crunch

  1. Place chocolate and hazelnut paste in a large heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and combined.
  2. Fold feuilletine and pink salt into the chocolate mixture; add oil and mix until well combined
  3. Pour over the sponge layer and leave to set in the fridge for 1-2 hours

Raspberry Mousse

  1. Place the berries in a food processor; process until puréed. Strain mixture through a fine mesh sieve into a medium saucepan; stir in the lemon juice and 3 tablespoons of water.
  2. Meanwhile, in a heatproof cup or jug sprinkle the gelatine over 2 tbsp of water. Stand cup in a small saucepan of simmering water and stir until gelatine dissolves.
  3. Add the caster sugar into the saucepan and cook over medium heat until sugar has dissolved, then bring to the boil. Remove from heat; stir in the gelatine. Transfer mixture to a large bowl, then allow it to cool to room temperature.
  4. Beat the cream to soft peak, then set aside.
  5. Beat the egg whites until fluffy, then gradually beat in the extra caster sugar a little at a time until combined. Continue to beat until soft peak stage.
  6. Gently the cream into the raspberry purée a third at a time, then do the same with the meringue.
  7. Pour mixture over the hazelnut layer, then allow to set in the fridge for 4-6 hours.

Chocolate ganache

  1. Heat the cream in a small saucepan until just boiling. Pour this over the dark chocolate and stir until chocolate has melted. Stir in butter.
  2. Pour the ganache little by little over the top of your cake and smooth out the surface, the return to the fridge once more.
  3. Soon before serving, remove cake from the tin. Decorating with garnishes if desired.

 

 

 

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21 thoughts on “Joconde Imprime with Chocolate, Hazelnut and Raspberry Entremet

  1. Wow. I’ll be darned if I could make a single macaron that delicious looking, let alone that plus an entire multi-layer cake. You never cease to amaze me. 🙂

  2. Wow! That is so impressive. I have never made that type of cake before, but I’m certainly going to tackle it now because you’ve broken the process down step by step and it seems it just might be manageable. I’m travelling at moment, and one thing I miss dearly is baking! Can’t wait to get home to get back to it. Thanks for always sharing creative, amazing creations and ideas.

  3. Pingback: Super Moist Pumpkin (or Carrot) Spice Cake [vegan] | Cakecrumbs

  4. Hello. I came across this recipe and I’m determined to make it for a friends birthday, however I’m unsure as to what ‘cake flour’ is as we don’t use that term here in the UK? Is it a self raising or a plain flour? If you could let me know I’d be thrilled!

  5. Beautiful cake! Truly a work of art. I recently starting making joconde and love how impressive they look. So far I’ve piped my decoration on and they’ve turned out really nice. I decided I wanted to try more elaborate patterns, such as damask and paisley, and a stencil would be the best way to do them. I agree, it is much nicer to use more than one layer for the entremet. Makes them more interesting to have different layers that play well together, this is what I’ve done as well. I like your use of the genoise. I think I’m going to try a brownie base for my next one… Also, love how you decorated the top with the macarons…nice touch! I’m going to use yours for inspiration for my next fun project!

  6. Stunning presentation, beautifully done ,amazing what you have achieved for self taught.
    I am self taught also, just not at your level (yet!) I made one of these desserts couple or years ago but not since, looks like I need to find an excuse to make one.
    Happy to have come across your site for more inspiration and ideas.

  7. This looks wonderful! I think I’ll try to make it, though it will be my first joconde. One question (& please forgive me if I’m being dense): the paste and joconde sponge call for cocoa. Did you use cocoa in your pictured version? If I wanted to replicate, would I just leave it out of the sponge?

  8. This looks wonderful! I think I’ll try to make it, though it will be my first joconde. One question (& please forgive me if I’m being dense): the paste and joconde sponge call for cocoa. Did you use cocoa in your pictured version? If I wanted to replicate, would I just leave it out of the sponge?

  9. Could setting times be significantly reduced by using agar instead of gelatin? Or would simply making smaller cakes work best? Alternatively could I make the mousses with agar ,allow them to set overnight, and then assemble the cake by piping out the mousse?
    Because I’m very excited to try this but unsure of how to make it work without setting aside an entire day or more!

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