Salted Chocolate Entremet

Instructions

1. 1

   Preheat your oven to 180°C. Grease and flour a 25cm round cake pan.

   Tip: Use parchment paper for easy cake release.

2. 2

   In a medium saucepan, melt the butter and caster sugar over low heat, stirring occasionally.

   Tip: Avoid burning the sugar.

3. 3

   In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry mixture to the saucepan, whisking continuously.

   Tip: Ensure the mixture is smooth and well combined.

4. 4

   Remove the saucepan from the heat and stir in the egg yolks, one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl for a smooth batter.

5. 5

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't overmix the batter.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted into 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.

7. 7

   For the hazelnut crust, preheat the oven to 180°C. Spread the hazelnuts on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant.

   Tip: Keep an eye on the hazelnuts to avoid burning.

8. 8

   Let the hazelnuts cool completely, then grind them into fine crumbs in a food processor.

   Tip: Sift the crumbs to remove any lumps.

9. 9

   In a small saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Avoid seizing the chocolate.

10. 10

    Add the milk powder and sea salt to the melted chocolate, whisking until smooth.

    Tip: Let the chocolate cool slightly before using.

11. 11

    To assemble the entremet, place the cooled cake on a serving plate and top with the chocolate-hazelnut crust.

    Tip: Drizzle any remaining chocolate over the top.