Chocolate Raspberry Entremet Recipe

Prepare the Batter

Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients until just mixed.

Bake the Sponge

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

Make the Ganache

In a saucepan, heat the heavy cream until simmering. Pour over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth and add almond extract. Let cool.

Prepare the Marmalade

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 15-20 minutes. Let cool.

Whip the Cream

In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Fold in the melted chocolate gently until combined.

Blend the Sorbet

Puree the raspberries, sugar, and lemon juice in a blender until smooth. Freeze in an ice cream maker according to the manufacturer's instructions or pour into a container and freeze, stirring every 30 minutes until solid.

Assemble the Entremet

Layer the chocolate sponge with raspberry marmalade, spread almond chocolate ganache, and top with chocolate diplomat cream. Freeze until set. Serve with raspberry sorbet on the side.