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Scent of Autumn 

Modern cake - Scent of Autumn 
Modern cake – Scent of Autumn

Scent of Autumn 

This  is a perfect autumn dessert with a combination of seasonal products, such as chestnuts and nuts blended with chocolate.

Taste and colours choice are in harmony with this season.

This cake is made by a marron glacé cheesecake as a base, an extra dark chocolate mousse and a praline hazelnut bavarese, finished with a white and chocolate mirror glaze.



Extra dark chocolate mousse

    • 75 g milk
    • 15 g sugar
    • 3 yolk
    • 6 g gelatine
    • 75 g dark chocolate 70%
  • 200 g half-whipped cream

Boil milk and pour it into yolks previously whisked with sugar. Heat stirring constantly, until 82°C (for a small amount I suggest cooking in a bain-marie).

Add softened gelatin and pour it into chocolate.

When the compound is about 30°C, add the half-whipped cream. Pour into a mold (20 cm diameter) and chill.

Cheescake Base

    • 200 g cocoa biscuits
  • 80 g melted butter

Crush the biscuits, add the butter and press on the bottom of a mould (24 cm diameter).

Cheesecake (cold)

    • 160 g cream cheese (Philadelphia like)
    • 100 g chestnut cream
    • 130 g half-whipped cream
    • 10 g icing sugar
    • 9 g gelatine
  • 50 g milk

Beat together the cheese, chestnut cream and icing sugar.

Heat milk, add softened gelatine and pour it into the cheese cream.

Gently add the half-whipped cream and pour into the mould previously prepared with the biscuits base.

Insert the chocolate disk and chill.

Praline hazelnut bavarese cream

    • 100 g whole milk
    • 70 g yolk
    • 70 g sugar
    • 1/2 vanilla bean
    • 8 g gelatine
    • 295 g half-whipped cream
  • Praline hazelnut paste (to taste)

Prepare the “creme anglaise” boiling milk and pouring it on yolks previously whisked with sugar and vanilla: heat the mix until 82°C.

Add the softened gelatine.

Filter and add hazelnut paste. When the cream gets 30°C, add the half-whipped cream.

Pour into the mould previously used and chill.


White mirror glaze

    • 60 g water
    • 100 g sugar
    • 65 g glucose syrup
    • 4 g gelatine
    • 60 g condensed milk
    • 20 g fresh cream 35%
    • 10 g cocoa butter
    • 100 g white chocolate
  • White food colouring

First, add gelatine and cold water to a bowl and let sit.

Then, melt the chocolate at 45°C.

Boil water, sugar and glucose until it hits 103°C.

Take it off the heat, add the condensed milk, the cream and the perfectly melted hydrated gelatine.

Pour it over the chocolate and the melted cocoa butter and blend it with a mixer avoiding bubble formation. Add the food colouring.

Let it sit in the fridge for 10-12 hours.

Important: the perfect pouring temperature is 35-38°C.

Dark cocoa mirror glaze



    • 2 g gelatine
    • 15 g Water
    • 4 g Glucose syrup
    • 12 g bitter cocoa
  • 14 g fresh cream 35%

First, add gelatine and cold water to a bowl and let sit.

Boil water, cream, sugar, glucose and cocoa stirring with a whisk for a 1 minute.

Add the hydrated gelatine mixing with an immersion blender.

Let it sit in the fridge for a night.

Important: the perfect pouring temperature is 32°C.

Remove the cake from the mould and glaze it while it is frozen.

Decor it with white chocolate, caramelized nuts and chestnut cream.

Have a nice dessert!

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