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Raspberry & Chocolate Entremet: Refined, Fresh, and Gluten-Free

Jun 24, 2025 | Cakes, Chocolate

Raspberry & Chocolate Entremet: Refined, Fresh, and Gluten-Free

Have you ever dreamed of baking a refined spring entremet to elevate an afternoon tea or impress luxury guests?

Hereā€™s your answer: my Raspberry & Chocolate Entremet.

This naturally gluten-free French dessert is fresh, soft, and irresistibly indulgent. A fruity raspberry mousse, a moist chocolate almond cake, a decadent dark chocolate ganache, and fresh raspberries come together in perfect harmony to create this elegant spring dessert.

Baking has rarely looked this tempting.

Whether served as a full cake to slice and share or presented as delicate individual entremets, this dessert will shine on your summer table.

Ready to transform fresh berries into a truly refined creation?

Print the recipe

Servings

20cm

Prep time:

45min

Cook time:

30min

Resting time:

3h00

šŸ“ How to Make This Raspberry and Chocolate Entremet

This recipe includes several components, each simple yet elegant:

  • First, we bake a naturally gluten-free chocolate cake using marzipan, whipped egg whites, and dark chocolate.
  • Once cooled, a light raspberry mousse made from raspberry purĆ©e and whipped cream is poured over the top.
  • After setting, we finish with a glossy dark chocolate ganache.
  • Finally, just before serving, we decorate with fresh raspberries for a bright, luxurious touch.

Scroll down for the detailed recipe.

Ingredients

Gluten-Free Chocolate Cake

  • 40g unsalted butter
  • 140g dark chocolate
  • 70g marzipan
  • 30g egg yolks (approx. 2)
  • 160g egg whites (approx. 5)
  • 60g sugar

Raspberry Mousse

  • 200g raspberry purĆ©e
  • 200g liquid cream (30%)
  • 6g gelatin
  • 1 tbsp icing sugar

Dark Chocolate Ganache

  • 125g dark chocolate
  • 150g heavy cream (30% fat)

Decoration

  • Fresh rapsberries

Step by Step Instructions

Chocolate cake

Preheat the oven to 180Ā°C.

If you donā€™t have marzipan, make a homemade version by mixing 1 egg white, 100g almond flour, and 100g icing sugar. Use 70g for the recipe.

Melt the butter and chocolate together. Set aside.

Whisk the egg whites with sugar until stiff peaks form to create a French meringue.

In a separate bowl, soften the marzipan, then add egg yolks one at a time, mixing well after each.

Incorporate the melted chocolate mixture. Mix quickly.

Fold in half the meringue to loosen the batter, then gently fold in the rest.

Pour into your cake pan and bake for 30 minutes. Let cool completely.

Raspberry mousse

Soak the gelatin in cold water.

Mix raspberry purƩe with icing sugar. Gently warm a small amount of the purƩe in a pan.

Once the gelatin is soft, squeeze out excess water and melt it into the warm purƩe. Stir into the remaining purƩe and let cool.

Whip the cream to firm Chantilly consistency.

Gently fold part of the whipped cream into the cooled purƩe, then incorporate the rest without deflating the mousse.

Pour the mousse over the cooled cake base. Refrigerate until set.

Dark Chocolate Ganache

Warm the cream (do not boil). Melt the chocolate separately.

Add the cream to the chocolate in three additions, whisking vigorously each time to emulsify.

Let the ganache cool slightly, then pour over the mousse. Refrigerate until fully set.

Final TouchesĀ 

Add fresh raspberries just before serving.

šŸŒæ Why This Recipe Works for Remote Resorts

Offering refined, naturally gluten-free desserts in remote locations can be challenging. Sourcing fancy specialty ingredients may not be sustainable. Thatā€™s why recipes using accessible ingredients with luxurious results are the ideal solution.

This raspberry and chocolate entremet is:

  • Naturally gluten-free
  • Elegant and visually impressive
  • Fresh and seasonally adaptable
  • Suitable for both everyday menus and special events

The result? A dessert that delights your guestsā€”gluten-free or notā€”while supporting your kitchenā€™s time and resource management.

Common Questions About The Raspberry & Chocolate Entremet

Can I freeze the entremet?

Yes, but without the fresh fruit on top. Once the ganache is set, wrap and freeze for up to 2 weeks. Defrost overnight in the fridge, then decorate with fresh raspberries before serving.

How long can I keep it in the fridge?

Up to 3 days. For the best look and texture, add the raspberries just before serving.

Can I swap the fruit for something seasonal or local?

Absolutely. This dessert pairs beautifully with exotic fruits, citrus, or any fresh fruit available in your region.

Can I use milk or white chocolate instead of dark?

Dark and milk chocolate work best for both the cake and ganache. White chocolate is not recommended, as its higher fat content may alter the texture and balance of the dessert.

šŸŒŸ Elevate Your Dessert Menu with French Classics

If youā€™re looking to:

  • Add refined gluten-free options to your remote resort menu
  • Host elegant tea-time experiences
  • Or simply indulge your guests with timeless French pastriesā€¦

Letā€™s make it happen together:

šŸ“ Try the Chocolate & Salted Caramel Tart

šŸ’» Learn to bake authentic French croissants & pains au chocolat

šŸ“ž Book a pastry training tailored to your kitchen and team

    Letā€™s create refined, memorable dessertsā€”one sweet bite at a time.

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    YOUR FREE EBOOK!

    • 14 free pagesĀ full of advices to master the art of French tarts.
    • OurĀ Ā« Foolproof Ā» pie crust recipeĀ 
    • 5 delicious tart recipesĀ to use it
    • A delicious salty version:Ā The French Quiche
    And all our tips to dress up anĀ elegant & chic tableĀ to receive your guests at home.

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