In a stand mixer fitted with a whip attachment, whip together the almond flour, sugar, and eggs. Combine and melt together the butter and cocoa paste. In a separate stand mixer, whip the egg whites and last amount of sugar to stiff meringue. Fold the yolk mixture into the melted cocoa paste, butter mixture then the meringue. Spread onto two flat sheet pans lined with a Silikomart Silkmat (5191030). Bake in a 365ºF/185ºC for 8 -10 minutes.
Bloom gelatin and set aside. In a sauce pot, bring the milk and heavy cream to boil; add coffee grounds and allow to infuse for 30 minutes. Strain, then whisk together the sugar and the egg yolks; temper into the dairy. Keep on medium heat and whisk constantly until 170ºF/76ºC; add bloomed gelatin. Strain.
In a stand mixer fitted with a paddle attachment, cream together the butter and powdered sugar. Add the extract and salt, then slowly add the eggs. Scrape down the bowl and add the sifted dry ingredients. Knead together and wrap with plastic and refrigerate. Grate into a 12 inch metal ring, and bake 350ºF/176ºC for 10-12 minutes or until done.
In a sauce pot, bring the milk and heavy cream to boil, add the ground coffee. Whisk together the sugar and the egg yolks; temper into the dairy. Keep on medium heat and whisk constantly until 170ºF/76ºC. Strain over the chocolate coins and stir to emulsify.
Whisk together the egg yolks and the sugar; place over a double boiler, stirring frequently, whisk until very thick. Place in a stand mixer, then add bloomed gelatin and whip until ribbon stage. Blend together the cream cheese and dulce de leche; then fold into the yolk mixture. Fold in the whipped cream.
In a large sauce pan caramelize the sugar and deglaze with warm cream. Combine the water and starch and stir in. Strain and add gelatin.
Assembly
To prepare 2 entremets, place two 10” metal cake frames on a parchment lined sheet pan. Cut 4 pieces of the Cocoa Sponge Cake to size and place one piece of cake in the bottom of each ring. Dispense half the Coffee Cream on top of each and freeze; once the Coffee Cream is frozen, add a thin layer of the Coffee Geleé and freeze. Place the last pieces of Cocoa Sponge Cake on top. Dispense the half of the Chocolate Cream on top of each and freeze until firm. Unmold the 10” rounds and place back into the freezer. In two 12” metal cake frame, build the entremets upside down by ladling half of the Cream Cheese-Dulce de Leche Mousse into each frame. Place the frozen 10” inserts in the mousse; scrape off the excess mousse and freeze until firm. Unmold the entremets and place them on a glazing rack; pour the Caramel Glaze on top and the sides; scrape off excess. Place on the Chocolate Cookie Base. Add décor as desired.
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