Chocolate Entremet Cake Recipe
hazelnut ganache*, caramel cream, cocoa nib brittle
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Ingredients
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Hazelnut Ganache
Caramel Cream
Cocoa Nib Brittle
Cake Assembly
Method
Hazelnut Ganache
- 1
Prepare Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10-12 minutes or until golden brown and fragrant. Let them cool, then chop coarsely.
- 2
Make Ganache
In a saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and add chopped dark chocolate and butter. Stir until smooth and combined. Fold in the chopped hazelnuts. Let it cool to room temperature.
Caramel Cream
- 3
Make Caramel
In a saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Remove from heat.
- 4
Add Cream
Carefully add heavy cream to the caramel (it will bubble). Stir to combine, then add vanilla extract. Let it cool slightly.
- 5
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and stir into the warm caramel mixture until dissolved.
- 6
Combine with Cream Cheese
In a separate bowl, beat the softened cream cheese until smooth. Gradually add the caramel mixture, beating until fully combined. Chill in the refrigerator until slightly thickened.
Cocoa Nib Brittle
- 7
Make Brittle
In a saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves, then let it boil without stirring until it turns a golden brown color.
- 8
Add Cocoa Nibs
Remove from heat and quickly stir in cocoa nibs and butter until well combined. Pour onto a parchment-lined baking sheet and let it cool completely before breaking into pieces.
Cake Assembly
- 9
Assemble the Cake
Place one layer of sponge cake on a serving plate. Spread a layer of hazelnut ganache over the cake. Top with a layer of caramel cream. Repeat with additional layers if desired, finishing with caramel cream on top. Decorate with cocoa nib brittle and dark chocolate shavings. Chill for at least 2 hours before serving.
