Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Entremet Ingredients
Method
Preparation Steps
Prepare the Chocolate Cake
Preheat your oven to 180°C (350°F). Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Once melted, remove from heat and let cool slightly.
Bake the Cake
Pour the batter into a greased and lined 8-inch round cake tin. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Raspberry Cream
Soak the gelatin sheets in cold water for 5 minutes. In a saucepan, heat the raspberry puree and rum over low heat. Once warm, add the softened gelatin and stir until dissolved. Remove from heat and let cool slightly.
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberry mixture until fully combined.
Assemble the Entremet
Cut the cooled chocolate cake in half horizontally. Place one layer on a serving plate, spread half of the raspberry cream over it, then top with the second layer. Spread the remaining raspberry cream on top and around the sides.
Chill and Serve
Refrigerate the entremet for at least 4 hours or until set. Decorate with fresh raspberries before serving.