Salted Caramel Entremet
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This stunning salted caramel entremet is honestly easier to make than it looks, coming together in just 45 minutes from start to finish. I love how the layers of buttery sponge cake, dark chocolate ganache, and salted caramel create something that feels incredibly fancy yet surprisingly approachable. Dark chocolate brings wonderful antioxidants to the mix while adding rich depth to every bite. The beauty of this recipe is that it requires only basic pantry staples and simple techniques, making it perfect for impressing guests without spending hours in the kitchen. That contrast between the sweet caramel and the sharp, savory sea salt is absolutely addictive.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 150 gunsalted butter(softened)
- 2 egglarge eggs(at room temperature)
- 100 mlwhole milk
- 10 gsea salt
- 100 gfinely chopped dark chocolate(high-quality)
- 50 mlheavy cream
- 100 gcane sugar
- 5 gcoarse sea salt
- 100 gcaramel sauce(homemade or store-bought)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20x20cm baking dish.
Tip: To ensure the cake releases easily, make sure to grease the dish well and dust it with flour.
- 2
In a medium bowl, whisk together flour and granulated sugar.
Tip: Whisk until the mixture is well combined and there are no lumps.
- 3
In a large bowl, whisk together butter and eggs.
Tip: Whisk until the mixture is light and fluffy.
- 4
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Be careful not to overmix.
- 5
Add the milk and whisk until the mixture is smooth.
Tip: Make sure the mixture is well combined.
- 6
Pour the batter into the prepared baking dish and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 7
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Tip: Keep an eye on the cake while it's baking.
- 8
Remove the cake from the oven and let it cool in the dish for 5 minutes.
Tip: This will help the cake to release easily.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake to retain its shape.
- 10
To make the caramel sauce, combine the cane sugar, heavy cream, and melted butter in a medium saucepan.
Tip: Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- 11
Bring the mixture to a boil and cook, stirring occasionally, until the caramel turns a deep amber color.
Tip: Be careful not to burn the caramel.
- 12
Remove the saucepan from the heat and stir in the finely chopped dark chocolate until melted.
Tip: This will give the caramel a rich and velvety texture.
- 13
Pour the caramel sauce over the cooled cake and smooth the top.
Tip: Make sure the caramel is evenly distributed.
- 14
Sprinkle the coarse sea salt over the top of the caramel.
Tip: This will add a nice textural element to the cake.
- 15
Serve the cake chilled, garnished with additional coarse sea salt if desired.
Tip: This will help the flavors to come together.
Recipe Variations
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