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
Method
Hazelnut Ganache
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and heavy cream. Place over a pot of simmering water, stirring occasionally until smooth and melted.
- 2
Add Hazelnut Paste
Remove from heat and stir in the hazelnut paste until fully incorporated. Let it cool slightly before using.
Caramel Cream
- 3
Make the Caramel
In a saucepan, heat the granulated sugar over medium heat until it melts and turns a golden amber color. Be careful not to burn it.
- 4
Add Cream and Butter
Once the sugar is caramelized, carefully add the heavy cream and butter. Stir until smooth and fully combined.
- 5
Flavor and Set
Stir in the vanilla extract. Soak the gelatin sheets in cold water for 5 minutes, then add to the warm caramel mixture, stirring until dissolved. Allow to cool.
Cocoa Nib Brittle
- 6
Prepare the Sugar
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and reaches a light amber color.
- 7
Add Cocoa Nibs
Stir in the cocoa nibs and mix well. Immediately pour the mixture onto a greased baking sheet, spreading it out evenly.
- 8
Cool and Break
Allow the brittle to cool completely at room temperature before breaking it into pieces.