Espresso Caramel Entremet Cake

Espresso Caramel Entremet  is about coffee, dark chocolate and caramel  combo.  It is paired with a hazelnut sablé breton which is kind of shortbread and has a crumbly texture.  The caramel mousse is so light, fluffy, and completely decadent and it can be served as a dessert by itself. This entremet is covered by espresso caramel glaze which has a rich caramel flavor and decorated with hazelnuts covered in chocolate.

The cake is really delicious but the dark chocolate is too overpowering for my palate. For the next time I’d use a milk chocolate to make a better balance of all flavors. In general, I am not a fan of such sweet cakes and my preference goes to fruit or berry flavored cakes which are lighter in sugar.


For the Hazelnut Sable Breton

  • 38g unsalted butter, room temp
  • 38g dark brown sugar
  • ¼ tsp salt
  • ¼ tsp instant coffee
  • 1 egg yolk
  • 50g  flour
  • 50g finely ground hazelnuts
  • 4g baking powder

For the Chocolate Ganache

  • 75g dark chocolate (70%)
  • 12g unsalted butter
  • 6g honey
  • 1 tsp vanilla extract
  • 72g heavy cream

For the Caramel Mousse

  • 7g gelatine
  • 37ml water
  • 150g sugar
  • 52gr glucose or corn syrup
  • 67ml water
  • ¼tsp salt
  • 190g + 375g heavy cream
  • 2 egg yolks

For the Espresso Caramel Glaze

  • 6g gelatine
  • 30ml water
  • 20ml milk
  • 15g cornflour
  • 250g granulated sugar
  • 80ml espresso
  • 200ml heavy cream


For the Hazelnut Sable Breton

  1. Preheat over to 170°C and line a baking pan with parchment paper.
  2. Lightly grease two 12cm rings with butter and place it on the parchment paper.
  3. In your stand mixer with beater attachment, beat together butter, sugar, salt and instant coffee. Mix until smooth.
  4. Add yolks, one at a time, until completely combined. Then add flour, ground hazelnut and baking powder. mix until just incorporated.
  5. Divide dought into two parts and transfer into the rings and lightly press down with your thumbs to receive a smooth surface.
  6. Place in the middle rack of your oven for 10-15 minutes, until it’s evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely and set aside.

For the Chocolate Ganache

  1. Chop the chocolate into small pieces and place in a bowl.
  2. Warm the cream until it’s warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it sit for 5 minutes.
  3. Meanwhile, combine the honey and butter and heat until melted. Mix to combine and set aside.
  4. Using a wooden spoon, mix the chocolate in circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together.
  5. Then, add the melted butter and honey and mix to combine.
  6. Let the ganache cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the sable layers into two rings.
  7. Pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely leveled. Refrigerate for around 2 hours.

For the Caramel Mousse

  1. In a small bowl, mix gelatine and 37ml water together and leave for 10-15 minutes until set.
  2. Meanwhile, in a sauce pan, mix together sugar, glucose, 67ml water and salt. Cook on medium high heat until caramel is formed and a deep amber color is received.
  3. Meanwhile in another sauce pan slightly heat 190g heavy cream, so when the caramel is done you can pour the cream in there immediately. Carefully pour it in and mix well until fully combined.
  4. In another bowl, whisk the egg yolks. Then add a third of the caramel to the beaten yolks and beat quickly together to match temperatures, whisk until fully combined.
  5. Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reached 82-84°C to receive a beautiful crème anglaise.
  6. Mix gelatine into the caramel cream and run the cream through a fine mesh strainer and. Put aside to cool to room temperature.
  7. When cooled, whisk the remaining heavy cream (375g) into a stable, yet soft consistency. Then fold it in two additions into the crème anglaise, gently until completely combined.


  1. Place the bottom part of your Silikomart eclipse mold on a pan or solid base that can fit into your freezer.
  2. Pour a third of the mousse into the Silikomart mold and tap it on the table to straighten the top.
  3. Carefully insert one of your sable bertons right in the middle, chocolate side facing down.
  4. Insert the upper part of your Silikomart mold and make sure it’s secure in it’s place.
  5. Add the rest of the mousse on top of that.
  6. Place the second sable berton, chocolate side down on the top and pipe the remaining mousse around the edges. Freeze overnight.

For the espresso caramel glaze

  1. In a small bowl mix gelatine and water and allow to gelatine to absorb the water fully, 5-10 minutes.
  2. In a separate bowl mix the milk with the cornflour to fully combine, set aside.
  3. Add the sugar to a wide pan on medium high heat
  4. Let the sugar melt and turn into an amber color. Meanwhile, heat up the cream and espresso – do not bring to a boil.
  5. When the caramel is ready, carefully pour in the espresso cream mixture and stir to combine.
  6. Pour a ⅓ of the caramel sauce into the milk and cornflour mixture, stir well and then pour it entirely back into the caramel pan, mix to combine.
  7. Add the gelatin and stir, letting it melt into the caramel.
  8. Remove the glaze to a separate clean bowl and cool at room temperature until it reaches 27-28°C.
  9. Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze.
  10. Pour the glaze on top, carefully yet quickly. Start from the edges and the rest in the middle, make sure it’s completely covered.
  11. Use a big spatula to move it around the cookie rack so the glaze dripping from the bottom is straightened and has a clean look before transferring to your serving plate.
  12. Place the glazed cake in the refrigerator for several hours before serving.
  13. You can now decorate it any way you like, I used hazelnuts covered in chocolate. Enjoy!


Recipe adopted from Keren Ruben


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