Ruby Chocolate Entremet
Prep
25 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This stunning ruby chocolate entremet is my go to dessert when I want to impress without spending all day in the kitchen. The beautiful pink hue comes from ruby chocolate, which contains natural cocoa compounds that provide antioxidants while delivering that luxurious, slightly tart flavor we all crave. What I love most is how simple it actually is to pull together in just over an hour total, making it perfect for both weeknight dinners and special occasions. The combination of buttery biscotti layers with creamy chocolate filling feels fancy but comes together with straightforward techniques that anyone can master.
Ella x
Ingredients
- 1½ kgruby chocolate cake(diced)
- 250 gunsalted butter(softened)
- 300 ggranulated sugar(fine)
- 4 egglarge eggs
- 120 gruby chocolate chips(chopped)
- 250 gall-purpose flour(fine)
- 20 gbaking powder(unsweetened)
- 10 gsalt(fine)
- 150 mlunsalted milk(full-fat)
- 200 mlheavy cream(full-fat)
- 100 gunsalted butter, melted(cooled)
- 200 gbiscotti(broken into pieces)
Detail level
Instructions
- 1
Preheat the oven to 180\u00b0C. Grease and flour three 20cm round cake pans.
Tip: To ensure the cake releases easily, make sure to grease and flour the pans thoroughly.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the flour before using to ensure it is well aerated.
- 3
In a large mixing bowl, beat the butter until creamy. Gradually add the granulated sugar and beat until light and fluffy.
Tip: Use an electric mixer for this step to ensure the butter is well incorporated.
- 4
Beat in the eggs one at a time, followed by the ruby chocolate chips.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Be careful not to overmix the batter.
- 6
Divide the batter evenly among the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed to ensure the cake bakes evenly.
- 7
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Tip: Check the cake frequently to avoid overcooking.
- 8
Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: Make sure the cakes are completely cool before assembling the entremet.
- 9
To assemble the entremet, place one cake layer on a serving plate. Spread a thin layer of ganache on top, followed by a layer of biscotti. Repeat this process two more times, finishing with a layer of ganache on top.
Tip: Make sure to spread the ganache evenly to avoid any gaps.
- 10
Refrigerate the entremet for at least 30 minutes to allow the ganache to set.
Tip: This step is crucial to ensure the entremet holds its shape.
- 11
Slice and serve.
Tip: Use a sharp knife to slice the entremet, and serve immediately.
- 12
Optional: Dust with confectioner's sugar before serving.
Tip: This step adds an extra touch of elegance to the entremet.
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