Dark Chocolate Entremet
Prep
45 mins
Cook
40 mins
Servings
6
Difficulty
Medium
When I want to impress someone without spending all day in the kitchen, this dark chocolate entremet is my go to recipe. It comes together in just about an hour and a half total, which means you can have an elegant dessert ready before dinner even ends. Dark chocolate at 70 percent cocoa isn't just delicious; it's packed with antioxidants that make indulging feel a little bit better. The best part? You probably have most of these ingredients at home already, so there's no need for a special trip to the store. This showstopper finishes with a touch of edible gold dust that makes it look restaurant quality, even though it's surprisingly simple to make.
Ella x
Ingredients
- 400dark chocolate (70% cocoa)
- 200 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 10 mLvanilla extract
- 10 gbaking powder
- 5 gsalt
- 10 gedible gold dust
- 150 mLheavy cream
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease two 20cm round cake pans.
Tip: Use parchment paper for easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large mixing bowl, combine dark chocolate and butter. Melt in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to overheat the chocolate.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the dry ingredients to the chocolate mixture, alternating with heavy cream, beginning and ending with dry ingredients.
Tip: Don't overmix the batter.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Tap the pans gently to remove any air bubbles.
- 7
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 8
For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering.
Tip: Be careful not to let the cream boil.
- 9
Remove from heat and pour over the melted dark chocolate. Stir until smooth.
Tip: Let the ganache cool and thicken slightly before spreading on the cooled cake.
- 10
To assemble, place one cake layer on a serving plate and spread a layer of ganache on top. Repeat with the second cake layer and ganache.
Tip: Finish with a sprinkle of edible gold dust for added luxury.
- 11
Refrigerate for at least 30 minutes to allow the ganache to set.
Tip: Slice and serve.
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