Orange Chocolate Entremet
Prep
1 hr
Cook
40 mins
Servings
4
Difficulty
Easy
This orange chocolate entremet is one of my favorite desserts to make when I want something that feels fancy but doesn't require complicated techniques. The combination of bright citrus and rich dark chocolate creates this beautiful balance that keeps people coming back for more. What I love most is that it comes together in just about two hours total, making it perfect for weekend baking without spending your whole day in the kitchen. Dark chocolate is packed with antioxidants too, so you can feel a bit better about indulging in this elegant treat. It's the kind of dessert that makes you look like a pastry chef even though the process is surprisingly straightforward.
Ella x
Ingredients
- 400 gflour(for cake)
- 300 gcaster sugar(for cake)
- 10 gbaking powder(for cake)
- 5 gsalt(for cake)
- 200 gunsalted butter(softened)
- 100 mlorange juice(fresh)
- 3 nulleggs
- 1 mlvanilla extract(for cake)
- 200 gdark chocolate(for cake)
- 2 nullorange zest(grated)
- 50 gconfectioner's sugar(for glaze)
- 10 mlorange flower water(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a fan-assisted oven for even baking.
- 2
Prepare the cake by creaming the butter and sugar, then beating in the eggs.
Tip: Make sure to scrape down the sides of the bowl.
- 3
Add the flour, baking powder, and salt to the bowl and mix until just combined.
Tip: Don't overmix the batter.
- 4
Divide the batter evenly between three 20cm round cake pans.
Tip: Use a spatula to spread the batter evenly.
- 5
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack.
- 6
Prepare the chocolate ganache by heating the chocolate and butter in a double boiler.
Tip: Stir occasionally until smooth.
- 7
Add the orange juice and vanilla extract to the ganache and stir until combined.
Tip: Let the ganache cool to room temperature.
- 8
Assemble the entremet by spreading a layer of ganache on top of one cake, then repeating with the remaining cakes.
Tip: Use a serrated knife to level the top cake.
- 9
Glaze the cake with a thin layer of confectioner's sugar syrup.
Tip: Drizzle the syrup in a zig-zag pattern for a decorative touch.
- 10
Garnish with orange zest and serve.
Tip: Dust with confectioner's sugar before serving, if desired.
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