Maple Entremet
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This maple entremet has become my go to dessert when I want something that feels fancy but doesn't demand hours in the kitchen. Pure Canadian maple syrup brings such a lovely depth of flavor while also providing natural antioxidants and minerals, making it feel a bit less indulgent than typical sweets. What I love most is that the whole thing comes together in just under an hour, and most of the ingredients are probably already in your pantry. The almonds add a wonderful nutty richness and healthy fats that keep you satisfied, while the pistachio and dark chocolate layers make every bite feel genuinely special. It's the kind of recipe that looks impressive on the plate but won't stress you out in the kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter
- 100pure canadian maple syrup
- 2large eggs
- 50unsalted butter, melted
- 5baking powder
- 5kosher salt
- 100unsalted almonds
- 100unsalted butter, whipped
- 50heavy cream
- 1vanilla extract
- 50pistachio meal
- 50dark chocolate chips
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.
Tip: Use a water bath to prevent the cake from cracking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together maple syrup, melted butter, eggs, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
Tip: Don't overmix the batter.
- 5
Fold in the unsalted almonds, pistachio meal, and dark chocolate chips.
Tip: Be gentle to avoid deflating the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a decorative border.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 8
Once the cake is completely cool, whip the unsalted butter until light and fluffy.
Tip: Use a stand mixer or a hand mixer for best results.
- 9
Fold in the heavy cream until fully incorporated.
Tip: Make sure to scrape down the sides of the bowl.
- 10
Transfer the whipped butter mixture to the cooled cake and frost with a thin layer of chocolate ganache.
Tip: Chill the cake in the refrigerator for at least 30 minutes before serving.
- 11
Decorate the cake with additional unsalted almonds and chocolate shavings, if desired.
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