Carrement Chocolate(super chocolatey cake), by Pierre Herme



carrement chocolate

Pierre Herme,a well known french pastry chef who created this chocolatey cake.I have to reciprocate his master piece with slightly different twist on the decor.Yes,he used chocolate,dark chocolate from top to bottom,in-and-out.Guess french loves sweet stuff.Instead I used white chocolate for my decor.He used dark chocolate for the chocolate piece and I played with the white chocolate,and moulded into a flower-like.

Yes,this cake took me 3 days to complete:First day:flower-like chocolate(bittersweet experience on the flower which i always want to try) ; Second day:Set the base & chocolate cream ;Third day: Almond Praline,Chocolate mousse & chocolate glacage.

Warning:not for person who just so-so with chocolate dessert.Definitely for chocolate fanatic.This cake definitely is for sharing,as sharing is caring.One per slice.Now I know why he did not sell the cake individually,as the ingredients and efforts to put in are ……………mind blowing. ^_^


Components you need:

  • chocolate cake
  • chocolate cream
  • Almond chocolate praline
  • chocolate mousse
  • chocolate glacage

All components are adapted ” Zen Can Cook”, and Almond Chocolate Praline is adapted by Pierre Herme recipe.


Chocolate cake:

  • 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1 stick (125 g) unsalted butter
  • 1/2 cup (110 g) superfine granulated sugar
  • 2 large eggs (100 g)
  • 1/3 cup (35 g) cake flour, sifted
  1. Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour.
  2. Place the chopped chocolate in a bowl set over a saucepan of simmering water to melt. Remove from the bain-marie. Cut the butter into pieces and add it to the chocolate in the bowl, along with the sugar, eggs and sifted flour. Pour the batter into the prepared mold. Place it in the oven and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse, and dry the mold, then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold.

how to make chocolate cake

Smooth chocolate cream:

  • 2 1/2 ounces (90 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 7 tbsp (125 g) whole milk
  • 7 tbsp (125 g) heavy cream
  • 3 egg yolks (60 g)
  • 45 g superfine granulated sugar
  1. In a saucepan, bring the milk and cream to a boil.
  2. In a bowl, beat the egg yolks with the sugar.Off the heat, combine the two mixtures, then pour them back into a saucepan, and stir over gentle heat until the mixture reaches 185′F (85′C). Pour 1/3 of the mixture over the chopped chocolate, stirring well.
  3. Repeat two more times, stirring after each addition, then process the mixture with a handheld immersion blender (or whisk it vigorously).
  4. Pour the cream over the cooled cake. Refrigerate for 1 hour, then place in the freezer for 1 hour

how to make smoothe chocolate cream

Praline Feullete Chocolat Noir: (Almond chocolate Praline)

  • 40g praline amande
  • 40g pate noisette pure (hazelnut paste)
  • 20g Valrhora 72% cacao Araguani dark chocolate
  • 25g gavotte(buttery crispy wafer),eliminated
  • 20g grue de cacao (chocolate chips)
  • 10g unsalted butter

What is Praline Amande?

Prolonged roasting time for nuts and cooking of caramel together that has pronounced taste of almonds with strong caramel notes.Usually in a packet online.

Since i do not have it I made it myself,as much as I can.

How to make Praline Amande yourself?

1)weight 30g of almonds, chop it.In a pot: add in 30g of sugar,cook until amber colour, fold in chopped almond, and keep stirring.

2)Pour the caramel almonds onto a baking tray with baking sheet,allow to cool completely.

how to make almond chocolate praline

how to make hazelnut paste your own?

Normally you can buy from online or some bakery shop but i cannot find.

1)Process 40g hazelnut into powder form, stir in 3 tbsp of water and make into a paste.If too lumpy,add more water to adjust into paste form.

hazelnut paste

How to make Almond chocolate praline:

1)Melt dark chocolate with butter over simmering pot of water till reach 45C.

2)Mix in almond praline and hazelnut paste into chocolate mixture above.Mix well.

3)Mix in chocolate chips.

4)Pour in this 140g of almond chocolate praline into the cooled chocolate cream you chilled earlier.

5)Smooth  the stop, chill to harden.

almond chocolate praline

Chocolate mousse:

  • 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) whole milk
  • 1 egg yolk (20 g)
  • 4 egg whites (120 g)
  • 4 tsp (20 g) superfine granulated sugar
  1. Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie. In a saucepan, bring the milk to a boil. Pour the milk over the chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites till foamy, slowly add in sugar and continue beating to soft peak form . Incorporate one-third of the beaten egg whites into the chocolate mixture, then carefully fold in the remaining beaten egg whites.
  2. Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours or more.

how to make chocolate mousse

Thin chocolate sheet:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped

For the thin chocolate sheet:

  • Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds in the bain marie until it reaches a temperature between 31C
  • Pour the chocolate over a sheet of acetate (or wax paper) and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add  a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours.

Chocolate sauce:

  • 130 g Valrhona 72% cacao Araguani dark chocolate, chopped
  • 250g mineral water
  • 90g superfine granulated sugar
  • 125g heavy cream

For the chocolate sauce:

  • Place the chopped chocolate  in a small saucepan and bring to a boil with the still mineral water, sugar, and cream. Stir continuously until the sauce is thick enough to coat a spatula.Take out 100g chocolate sauce to continue preparing the chocolate glacage.

Chocolate glaze:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) heavy cream
  • 4 tsp (20 g) French butter
  • 1/2 cup (100 g) Chocolate Sauce, recipe above

For the chocolate glaze:

  • In a saucepan bring the cream to a boil, then remove it from the heat. Gradually beat in the chopped chocolate, beating it from the center outward. Set aside to cool to 60C before adding the butter, then add the 1/2 cup (100g) of the chocolate sauce.
  • Glacage is best use from 35C- 40C.

note: do not over chilled the glaze.Warm this up over bain marie,avoid stirring.

To finish the cake:

  • Remove the cake from the mold and discard the plastic wrap.
  • Using a small ladle, pour the chocolate glaze (it should be warm, between 35C-40C around the sides of the cake, then over the center.
  •  Using a cake spatula, evenly coat the sides and edges.
  •  Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake.
  • Set the cake in the refrigerator to defrost for 2 hours before eating.
  • Cut with a knife dipped in hot water for 30 seconds.



 carament chocolate1

This recipe is taken 2 days to complete. The Lily is not included, purely my own invention for the decoration. The decor is not in the Pierre Herme recipe. This is one of the sweetest dessert I ever had to make for my 2013 birthday.

Thanks for dropping by and deeply appreciated your comment ^_^

carrament chocolate

Ambroise, Refined version ( Hidemi Sugino)


Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?



I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.


Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.




Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)


This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer


(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )


(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well


(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )


(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer


For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze



  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.




The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.


Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛


Welcome to leave your comment here, love to hear from you ^_^

Caramel Dacquoise with Candied Walnut 蜜枣核桃焦糖慕斯 甜点(gluten free)

Caramel Dacquoise@candied walnut1

I want to have a quick dessert,mousse with sponge,then chocolate on it.The kind of cake takes short time to set up,no over the top decor,just simple that anyone can do.

Dacquoise is the sponge made of egg whites that has a strong body with either almond or hazelnut.

You will taste of smoothly and velvelty caramel soft mousse melt into your mouth together with the sponge finger,with candied walnut that provides you different direction of texture.Or  if you dare to challenge the sweetness of your taste bud, dare to crack the chocolate piece ,spoon together with the caramel mousse (chocolate and caramel are good buddies in dessert world) as well as the base of this entire dessert-dacquoise.


Caramel Dacquoise@candied walnut2

Components you need:

  • Dacquoise
  • Caramel mousse
  • Candied Walnut
  • Chocolate piece

how to make dacquoise



Caramel mousse: For the creme caramel

  • 134g Bulla cream ( or any dairy cream)
  • 2 tsp vanilla essence
  • 76g castor sugar
  • 44g glucose
  • 240g Bulla whipping cream(whip to soft peak) or any dairy whipping cream

For the sugar syrup:

  • 50g sugar
  • 24g water

For the pate a bombe:

  • 44g sugar syrup(prepared earlier)
  • 54g egg yolks
  • 8g gelatine sheets

1.For creme caramel,bring cream & vanilla to a boil.

2.Boil sugar and glucose till it starts to turn amber.

3.Turn off the heat,pour in cream immediately, whisking continuously till it is well combined.

4.Cool completely.

5.For the pate a bombe: place sugar syrup in a saucepan and bring to boil over medium heat.Beat yolks slightly in a mixer bowl to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks.

6.Dissolve the gelatine over bain marie and add it to the pate a bombe(a),

7.Combine to whisk till the mixture is completely cold and thick.

8.Fold in whipped cream.

9.Pour into a piping bag.Chill in fridge.

Recipe of Caramel mousse is adapted from: Daily Delicious



(a)What is pate a bombe?Egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.


Walnut Sucre / Candied Walnut

  • 50g walnut
  • 50g sugar
  • 15g water

1.Boil sugar and water in a pot until sugar dissolved. (brush the sides of pot with water to prevent crystalise of sugar syrup)

2.When reach 145C,turn off the heat.

3.Mix in walnut.

4.Using low heat,stir walnut with sugar syrup thoroughly.

5.Sugar will crystalized little by little.

6.After walnut becomes white, turn off heat.

7.Transfer to a baking tray with baking sheet.Cool completely.


Chocolate piece

  • 3/4 cup Cadbury baking dark chocolate ( or any baking dark chocolate)

1.Melt the chocolate in a clean bowl over bain marie until completely melted.

2.Lay a piece of baking sheet.Pour and spread the melted chocolate onto the sheet until thin layer.

3.Cool in fridge until hardened.

4.Take a knife,dip in hot water and dry.Slice the hardened chocolate into long strip.

Note:forgive me for not able to upload the  pictures on how to make the mousse as I forgotten to insert my memory card,AGAIN while talking on the phone….so sorry …



1.Place cooled dacquoise down. Pipe caramel mousse onto dacqouise.

2.You can either place the candied walnut on top of mousse or you can simple place chocolate piece.

3.Decorate however you like because this is a very simple dessert but nice to your taste bud.

Caramel Dacquoise@candied walnut3