The Enchanteur
A gentle, weightless desert of melt-in-your-mouth chocolate parfait and creme brulee, crispy nougatine and a fragrant raspberry jelly.
Servings Prep Time
118x18cm tin 1-2hours
Cook Time
Servings Prep Time
118x18cm tin 1-2hours
Cook Time
Flourless chocolate cake:
  • 30g egg yolks
  • 40g egg whites
  • 48g sugar
  • 15g cocoa
Raspberry jelly:
  • 200g raspberry puree
  • 5g gelatin
  • 30g sugar
Vanilla creme brulee:
  • 140g cream 35%
  • 60g of milk
  • 56g egg yolks
  • 48g sugar
  • 1/2 a vanilla pod
Chocolate parfait:
  • 36g sugar
  • 20g water
  • 48g egg yolks
  • 120g dark chocolate
  • 300g cream 35%
  • 60g raspberries
  • 75g sugar
  • 50g corn syrup
  • 65g almond petals
  • 65g almond petals
Flourless chocolate cake:
  1. Mix egg whites with sugar until firm peaks form.
  2. Slightly beat egg yolks and add them to the meringue. Mix gently.
  3. Sift in the cocoa, stir gently with silicone spatula until fully combined.
  4. Place the batter in a square shape 18cm tin.
  5. Bake at 170С for 8-10 minutes or until a toothpick comes out clean.
Raspberry jelly:
  1. Soak the gelatine in cold water until soft.
  2. In a small saucepan combine puree with sugar. Over medium heat bring mixture to a boil. Cool slightly and add the gelatin.
  3. Cover with cling film and chill.
Vanilla creme brulee:
  1. In a small saucepan mix cream, milk and vanilla seeds. Bring mixture to a boil.
  2. Beat the yolks with the sugar until colour lightens.
  3. Add the milk mixture slowly into the yolks, pouring a thin stream to avoid scrambling the eggs, while stirring continuously.
  4. Place in a lined baking tin and cover with foil. Bake in oven for 40 minutes at a temperature of 100C.
  5. Take from oven and chill.
  1. Mix sugar with syrup and boil until a light caramel.
  2. Take off the heat and add nuts, mix thoroughly.
  3. Pour on a baking paper lined baking sheet or silicone mat.
  4. Bake at a temperature of 150C for 5-8 minutes.
Chocolate parfait:
  1. Beat the yolks until colour lightens.
  2. In a small saucepan combine sugar and water. Heat to 118С.
  3. Pour sugar syrup into the yolks in a thin stream, whisking constantly to avoid scrambling eggs. Whisk until cool.
  4. Whisk cream until firm peaks form.
  5. Melt the chocolate and slowly add melted chocolate to the cream.
  6. Gently stir the yolk mixture into the chocolate cream.
  7. Finally add cut berries and stir to combine.
  1. Cover a plastic board with plastic wrap.
  2. Cover a baking frame with plastic wrap and place on wrapped board.
  3. Start with half of the Chocolate parfait and distribute it in an even layer within the frame.
  4. Cut Nougatine to the size of the frame (18х18см) and place on top of the parfait.
  5. Then layer creme brulee and the second half of the parfait.
  6. Follow with a layer of raspberry jelly and sponge cake.
  7. Chill the dessert in the for 6-8 hours before serving.
  8. When ready to serve, flip the cake, biscuit side down, remove the frame and wrap.
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