Chocolate, Cherry and Piquillo Pepper Entremets

Crack the whole eggs into the stand mixer recipient.

Add the castor sugar.

Place the bowl over a bain-marie and beat with a whisk until the preparation reaches a temperature of 40°C.

To monitor the temperature, touch the preparation with the back of your finger: you should feel a stinging sensation due to the heat.

Return the bowl to the mixer and beat until cooled down completely.

Using a fine sieve...

... sift the flour and cocoa powder together.

Add the sifted ingredients to the beaten egg whites in two or three batches to avoid lumps...

... and fold gently.

... and spread into a regular layer over the whole surface using a cranked spatula.

When cooked, remove from the oven...

... and leave to cool at room temperature.

For the cherry and piquillo pepper mousse: Organise all the necessary ingredients.

Rinse the piquillo peppers to get rid of any oil excess and seeds. Drain well.

... and the cherry purée.

Mix the ingredients until you obtain a fine purée.

Transfer the fruit purée in a saucepan...

... and bring to a boil.

Strain the gelatine sheets...

... then add them to the hot preparation.

Combine well with a whisk.

Pour the hot preparation in a deep baking sheet for it to cool down quickly.

... and beat until you obtain a whipped cream.

Cut the three piquillo peppers into thin strips (5mm wide), then cut into small squares.

Add the piquillo pepper cubes to the purée...

... and combine.

Add 1/3 of the whipped cream to the cold preparation (room temperature)...

... and combine with a whisk until homogeneous.

Transfer the preparation into a piping bag...

... and fill the magia del tempo silicone mould with the cherry and piquillo pepper mousse. Refrigerate.

Release the cold chocolate sponge cake from the mould.

... in order to create a ring.

... in order to create a fluted ring. These two chocolate rings will perfectly fit into the silicone mould.

Remove the mould from the fridge.

Place the plain round ring on top of the cherry and piquillo pepper mousse. Press gently with your fingers to bury the biscuit inside the mousse a little.

For the cherry jelly: Organise all the necessary ingredients.

Pour the cherry purée in a saucepan.

Add the castor sugar, then bring to a boil.

Steep the gelatine sheets in cold water.

When the cherry fruit purée starts boiling...

... and add them to the hot purée.

Combine with a whisk until the gelatine is completely dissolved.

Pour the hot purée into a deep tray so it cools down quickly.

When the purée is at room temperature, transfer into a preparation in a funnel dispenser.

Remove the mould out of the fridge. Pour the jellied purée into the mould, to a thickness of 0.5 or 1cm. Return the mould to the fridge and leave to set.

Pour the sugar in a saucepan and add 5 cl of water. Bring to a boil and cook until the temperature reaches 118°C. The use of a laser thermometer is essential for this operation.

Pour the cooked sugar (at 118°C) over the eggs while beating at medium speed. Once the sugar is fully incorporated, increase the speed and beat until cooled down completely.

In the meantime, melt the Espelette pepper chocolate...

... in the microwave. Work in periods of 20 or 30 seconds to make sure the chocolate does not burn. Set aside.

The cold preparation in the mixing bowl is called "pâte à bombe".

Add the melted chocolate to the preparation...

Add half of the whipped cream to the chocolate preparation...

... and whisk until homogeneous.

Incorporate the second half of the whipped cream and combine with a whisk.

Fill the rest of the mould with the Espelette pepper chocolate mousse.

Place the chocolate sponge fluted ring and place it on top of the mousse.

Press gently on the biscuit to bury it gently in the chocolate mousse. The mousse should come up a bit on the sides of the biscuit ring.

Cover with cling film and store in the freezer overnight.

For the chocolate icing (the following day): Organise all the necessary ingredients.

Soften the gelatine sheets in cold water.

In a saucepan, pour the water and castor sugar and bring to a boil. When the sugar is completely melted and the preparation starts boiling...

... pour over the sifted cocoa powder.

Combine with a whisk until homogeneous.

... then add to the whipping cream, heated beforehand. Whisk well until the gelatine is completely dissolved.

Pour the jellied whipping cream into the chocolate preparation and combine with a whisk. Set aside.

For the red icing: Organise all the necessary ingredients.

Place the castor sugar, water and glucose syrup into a saucepan. Bring to a boil and cook until the temperature reaches 103°C (1 minute after boiling point).

Pour the syrup over the white chocolate pistoles...

... and whisk until homogeneous.

Add the rehydrated gelatine mass (gelatine powder blended in water). Combine well until the gelatine is completely dissolved.

Add the red colouring powder...

... and mix with a hand blender until dissolved. The amount of colouring varies according to the colour intensity you like. I used about half a teaspoon of colouring.

For a red icing with an iridescent effect, add half a teaspoon of gold colouring powder. Mix again.

Add half a teaspoon of gold colouring powder to the chocolate icing prepared beforehand.

Both icings are now ready. Set aside. The temperature of icing preparations should not exceed 30/35°C, otherwise they will not coat the surface of the cake.

... and remove the cling film.

Gently detach the sides of the mould first...

... then flip the cake onto a baking sheet and release it from the mould.

Transfer the cake on a pastry rack, which has been placed on top of a deep tray.

Pour the chocolate icing on the outer side of the separator. For more regular results, you can use a piping bag for this operation. Ideally, get someone else to help you rotate the cake while you're pouring the chocolate icing. Make sure you pour the icing layer in one go.

When the outer side is coated, pour the red icing in the centre. I recommend using a piping bag for an easier operation.

Remove the plastic separator before the icing sets, lifting it vertically.

Gently lift the entremets with a cranked metallic spatula...

In a small plate, place half a teaspoon of gold colouring powder.

Add a tiny bit of kirsch liqueur, just enough to humidify the colouring powder...

... and paint the fresh cherries with a brush.

Arrange a few cherries over the surface of the cake. I used two types of cherries for the decoration: golden cherries and brandied cherries.
Reserve in the fridge until ready to serve. The cake should still be frozen at this stage and it will take at least 4 hours to defrost completely.