Strawberry Ruby Chocolate Cake

Strawberry entremet cake with light strawberry mousse, strawberry ruby chocolate cremeux, strawberry confit and white chocolate whipped ganache🍓 It’s wonderfully fruity and creamy with gorgeous shades of pink.

Ruby chocolate (from Callebaut) is naturally pink and has flavors of red berries and tangy yogurt that match perfectly with sweet, juicy strawberries. I highly recommend you give it a try.

I used 3 7cm x 5cm ring molds.

White chocolate whipped ganache (for piping on top of the cake):

60g whipping cream, hot

9g glucose (or honey / corn syrup / sugar)

pinch salt

60g white chocolate, melted

100g whipping cream, cold

1. Bring 60g whipping cream, glucose and salt to a boil.

2. Pour over the melted chocolate and mix well. Whisk in 100g of cold whipping cream.

3. Place cling film on the surface of the cream and chill in the fridge for at least 4 hours.

Pink sponge:

90g egg whites

90g sugar

35g whole eggs

70g egg yolks

32g almond powder

32g all-purpose flour

18g unsalted butter, melted

a drop of red food gel

1. Whisk the egg whites and sugar together until medium peaks.

2. Beat the eggs and egg yolks together in a separate bowl, then add to the egg whites.  Gently fold to combine using a rubber spatula.

3. Sift together the almond powder and flour and fold into the egg mixture.

4. Fold in the melted butter and red coloring.

5. Pour the batter onto a baking tray lined with parchment paper and spread to about 4mm thick using a large scraper/offset spatula.

6. Bake at 170C for about 12 minutes. Place a sheet of parchment paper on top of the sponge and flip onto another tray. Let cool then remove the paper.

7. Cut the sponge into 3 20.5cm x 5cm strips, 3 6cm discs (for the base) and 6 4.7cm discs (for the insert). Cover the sponge with cling film to prevent it from drying out.

Strawberry confit:

30g strawberry puree

30g diced strawberries

10g glucose (or honey / corn syrup / sugar)

4g sugar

1.2g pectin NH

1 tsp. lemon juice

0.8g  gelatin leaves

1. In a small bowl, mix together the sugar and pectin. Set aside.

2. In a small pan, heat the strawberry puree with glucose to about 40C. Gradually pour in the sugar + pectin mixture, whisking constantly. Let it boil for a minute.

3. Off heat, stir in the hydrated gelatin, then add the diced strawberries and lemon juice.

Strawberry ruby chocolate cremeux:

40g strawberry puree

1.2g gelatin leaves

45g Callebaut ruby chocolate, melted

40g whipping cream

1. Place the strawberry puree in a small pan and bring to a simmer. Remove from heat and whisk in the hydrated gelatin.

2. Pour the puree over the melted chocolate and mix well. Add the whipping cream and whisk well.

Strawberry mousse:

80g strawberry puree

30g egg yolks

25g sugar

100g whipping cream

3g gelatin leaves

1. Mix the egg yolks and sugar together in a small bowl.

2. Place the strawberry puree in a small pan and bring to a boil. Gradually pour into the egg yolks, whisking constantly.

3. Place the mixture back into the saucepan and cook over low heat until slightly thickened (about 80C), whisking constantly.

4. Remove from heat and add the hydrated gelatin. Transfer to a bowl and let cool to about 40C.

5. In another bowl, whip the cream to medium peaks. Gently fold the whipped cream into the puree mixture.

Raspberry gel:

100g raspberry puree

8g sugar

4g cornstarch

6g water

1 tsp. lemon juice

1. Bring the raspberry puree and sugar to a boil.

2. Mix the cornstarch with water in a small bowl and add to the puree. Boil for a minute, whisking constantly.

3. Off heat, add lemon juice. Hand-blend, then let chill in the fridge for at least an hour.

Assembly:

1. To make inserts, place acetate strips around 4.7cm sponge discs and use tape to hold them together. Pipe strawberry confit (about 1cm thick) on top of the sponge and freeze until set.

2. Pipe similar amount of cremeux on top of the frozen strawberry confit and place another 4.7cm sponge on top. Freeze for at least 2 hours until completely set.

3. Line the ring molds with acetate. Place the 20.5cm sponge strip around the ring, then place the 6cm sponge base inside.

4. Fill each ring mold halfway with the strawberry mousse.

5. Remove the acetate strip from the insert and place it in the middle of the mousse. Cover the insert with more mousse and flatten the top using a small offset spatula. Place in the fridge to set for about an hour.

6. Whip the white chocolate ganache to stiff peaks and pipe on top of the cake using a petal tip (leave a hole in the middle for the raspberry gel).

7. Pipe raspberry gel in the middle and decorate with fresh strawberries, more raspberry gel, micro mint and edible gold leaves.