Vanilla Entremet
Prep
1 hr
Cook
40 mins
Servings
6
Difficulty
Easy
Vanilla Entremet is an elegant layered dessert that combines fluffy vanilla sponge with rich dark chocolate and creamy elements. This sophisticated treat features all purpose flour, eggs, butter, milk and vanilla extract, along with cocoa powder, dark chocolate and heavy cream. Taking just one hour to prepare and forty minutes to bake, it makes an impressive centrepiece for any special occasion. This dessert suits anyone looking to create a professional looking cake at home.
Ella x
Ingredients
- 500 gall-purpose flour
- 400 ggranulated sugar
- 200 gunsalted butter, softened
- 4large eggs
- 300 mlwhole milk
- 1 teaspoonvanilla extract
- 100 gcocoa powder
- 200 gchopped dark chocolate
- 150 mlheavy cream
- 50 ggranulated sugar (for caramelizing)
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a high-quality cake pan to prevent sticking.
- 2
In a medium bowl, whisk together flour and sugar.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a large bowl, whisk together butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for a lighter cake.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing the batter.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and there are no air pockets.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door until the timer goes off.
- 7
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Don't skip this step or the cake will be too dense.
- 8
To make the custard, combine milk, granulated sugar, and vanilla extract in a medium saucepan.
Tip: Bring the mixture to a simmer over medium heat.
- 9
In a small bowl, whisk together the eggs and melted butter.
Tip: Temper the eggs by slowly pouring the warm milk mixture into the eggs while whisking.
- 10
Pour the egg mixture into the saucepan with the milk mixture and cook until the custard thickens.
Tip: Use a candy thermometer to check the temperature (180°F/82°C).
- 11
To make the chocolate glaze, melt the dark chocolate in a double boiler or in the microwave in 30-second increments.
Tip: Stir the chocolate until smooth and glossy.
- 12
Pour the glaze over the cooled cake and let it set before serving.
Tip: Let the glaze set at room temperature or in the refrigerator.
- 13
Caramelize the granulated sugar by heating it in a small saucepan over medium heat until golden brown.
Tip: Watch carefully as the sugar can burn quickly.
- 14
Drizzle the caramelized sugar over the cake and serve.
Tip: This is the final touch to your Vanilla Entremet.
Recipe Variations
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