Creating new cakes brings me a lot of joy. Turning a cake idea to an actual cake that exceeds my expectations brings me even bigger joy. My Orange Chocolate Tonka Entremet recipe that I want to share with you today, is one of those delicious moments of happiness. The cake consists of a crunchy sablé breton bottom, a dark chocolate mousse, a layer of a creamy orange cream, topped with dollops of tonka milk chocolate mousse and whipped cream and decorated with mint leaves and great yellow cress. It took me many attempts until I was 100 percent satisfied with the cake. There were so many cakes in my freezer that I was afraid of becoming weary of this cake. But no. Every time I took a slice of this chocolate orange entremet out of the freezer and indulged into a slice, I was so so pleased with this cake. The crunchy sablé breton goes so well with the chocolate mousse and orange cream. The tonka flavor of the milk chocolate mousse, the great yellow cress and the mint leaves are an exquisite combinations of flavor. This orange chocolate entremet belongs to my top ten favorite recipes that I have made in my life. I do hope you will enjoy these entremets as much as I do. My next few recipes that I have lined up will be all about summer berries. I am very thrilled about sharing these delicious summer recipes. Stay tuned and happy summer time!

Makes about 8 rectangular cakes

SABLE BRETON

  • 75 g / 5 1/2 tablespoons unsalted butter, soft
  • 75 g / 6 tablespoons granulated sugar
  • 30 g egg yolks / equals 2 egg yolks of medium sized eggs
  • 1 pinch of salt
  • 100 g / 1 cup pastry flour
  • 2 g / 1/2 teaspoon baking powder
  • Preheat the oven to 175 °C / 350 °F.
  • Line a baking sheet with parchment paper. 
  • Place the softened butter and the sugar in a bowl and mix well with a (wooden) spoon. 
  • Add half of the egg yolks to the mixture and mix well. Then add the rest of the egg yolks and stir well again.
  • In a separate bowl. mix salt, pastry flour and baking powder. Add it to the butter-egg mixture and stir well.
  • Transfer the dough to the lined baking sheet. Roll out the dough to a square of 21 cm x 21 cm / 8 inches x 8 inches. 
  • Bake the sable for 12 to 15 minutes or until golden brown in color. While the sable is still hot. Place a cake frame (size 17 cm x 17 cm / 7 inches x 7 inches) onto the sablé. Let the sablé cool completely. Place the sablé onto a board. 

DARK CHOCOLATE MOUSSE

  • 35 g / 2 1/2 tablespoons whole milk
  • 15 g egg yolk / equals egg yolk of a medium sized egg
  • 10 g / 1 tablespoon granulated sugar
  • 80 g / 3 ounces chocolate (70 %), chopped
  • 1 1/3 sheets gelatin (2 g), soaked
  • 135 g / 1/2 cup and 1 tablespoon heavy cream
  • Pour the milk into a medium sized saucepan and heat the milk. 
  • Whisk egg yolk and sugar creamy in a small bowl. Add the hot milk to the egg mixture, stir well and pour the mixture back to the saucepan. Heat the mixture until it has reached the temperature of 82 °C / 179 °F, stir constantly. Remove the saucepan from the heat and add the chocolate and the gelatin. Stir well. Pour the mixture through a sieve into a bowl. Let the chocolate mixture cool to room temperature. 
  • In the meantime, whip the heavy cream until creamy. 
  • Fold the whipped cream into the chocolate mixture. 
  • Pour the chocolate mousse into the baking frame and freeze the mousse for about one hour. 

ORANGE CREAM

  • 85 g eggs / equals 1 1/2 medium sized eggs
  • 20 g / 2 tablespoons granulated sugar
  • 85 ml / 1/3 cup freshly squeezed orange juice
  • Orange peel of one organic orange
  • 3/4 sheet gelatin (1 g), soaked
  • 100 g / 7 tablespoons unsalted butter, cut into cubes and room temperature
  • Place the eggs, sugar. orange juice and orange peel in a heat-proof bowl and mix well. Over a double boiler, heat the mixture until it has reached 84 °C / 183 °F. It takes a while, be patient. :-) Remove from the double boiler and pour the mixture through a sieve into a bowl. Add the gelatin and stir well. Let the orange mixture cool down to about 45 °C / 113 °F. 
  • Add the soft butter cubes and mix well until all ingredients are well combined. 
  • Pour the orange cream over the frozen chocolate mousse. Freeze the cake again for at least 3 hours. 

TONKA MILK CHOCOLATE MOUSSE

  • 25 g / 2 tablespoons heavy cream
  • Tonka bean
  • 35 g / 1 ounce milk chocolate (35 %)
  • 1/2 sheet gelatin (0,75 g), soaked
  • 55 g / 1/4 cup heavy cream
  • Pour the heavy cream (25 g) into a small saucepan and bring the heavy cream almost to a boil. Remove from the heat. Rub a little bit of a tonka bean into the hot milk. Cover the saucepan with a lit and let the tonka bean infuse for about 10 minutes. Pour the heavy milk through a sieve, then pour the infused heavy cream back to the saucepan and heat it again. Remove from the heat, add the chocolate and the gelatin and stir well. Pour the mixture to a bowl and let it cool to room temperature. 
  • Whip the heavy cream until creamy. Fold the heavy cream into the chocolate mixture. 
  • Fill the tonka chocolate mousse into a piping bag fitted with a round nozzle ( 9 mm / 1/2 inch in diameter). Let the mousse chill in the fridge for at least one hour. You can prepare the mousse a day in advance as well. 

ASSEMBLING

  • 50 g / 3 tablespoons heavy cream
  • Small mint leaves
  • Great yellow cress
  • Whip the cream to stiff peaks. You can add some stabilizer to the whipped cream, if you like. Fill the whipped cream into a piping bag fitted with a small round nozzle ( 3mm / 0.1 inch in diameter). Keep the piping bag in the fridge
  • Remove the cake frame. Let the cake defrost for about 30 minutes at room temperature since it is easier to cut the cake into slices. 
  • Cut the cake into rectangles. I cut the cakes into 7,5 cm x 4,5 cm / 3 inches x 1,8 inches rectangles. 
  • Pipe dollops of tonka mousse and whipped cream onto the entremets. Decorate the rectangles with mint leaves and great yellow cress. 
  • Keep the cakes in the fridge until consumption. The cakes taste the very best on the day of assembling since the sable bottom get soft over time.