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Perfect Dark Chocolate and Praline Entremet

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A sophisticated yet approachable multi-layered dessert featuring a chocolate sponge cake, crunchy praline, silky dark chocolate mousse, and a glossy mirror glaze. Perfect for celebrations and impressing guests.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar (90 g)
  • 1/2 cup all-purpose flour (60 g)
  • 2 tbsp unsweetened cocoa powder (20 g)
  • 2 tbsp unsalted butter, melted (30 g)
  • 3/4 cup granulated sugar for praline (150 g)
  • 1 cup sliced almonds or hazelnuts, toasted (90 g)
  • 7 oz dark chocolate (70% cocoa recommended)
  • 1 1/4 cups heavy cream, chilled (300 ml)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar (50 g)
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar for mirror glaze (150 g)
  • 5 oz sweetened condensed milk (150 g)
  • 1/3 cup water (75 g)
  • 5 oz dark chocolate, chopped (150 g)
  • 1 tbsp gelatin sheets or powder (10 g)
  • Optional: cocoa powder for deeper color

Instructions

  1. Prepare the Chocolate Sponge Cake (20 minutes + baking): Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy, about 5 minutes. Sift in flour and cocoa powder, folding gently. Stir in melted butter. Pour into greased or parchment-lined 8-inch pan. Bake 12-15 minutes until toothpick comes out clean. Cool completely.
  2. Make the Praline (15 minutes): Melt sugar over medium heat without stirring until amber. Mix in toasted nuts and pour onto parchment-lined tray. Cool, break into pieces, and pulse in food processor until coarse crumbs form. Set aside.
  3. Prepare the Dark Chocolate Mousse (30-40 minutes): Melt dark chocolate over bain-marie. Whip cream to soft peaks. Beat egg whites until foamy, gradually adding sugar to make glossy meringue. Fold melted chocolate into whipped cream, then fold in meringue and praline crumbs gently.
  4. Assemble the Entremet (15 minutes): Place chocolate sponge cake in mold. Pour half mousse over it, smooth, add thin layer of praline crumbs. Pour remaining mousse on top and level. Refrigerate at least 4 hours or overnight.
  5. Prepare the Mirror Glaze (20 minutes): Soak gelatin in cold water 5 minutes. Combine sugar, condensed milk, and water in saucepan; bring to boil. Remove from heat, stir in gelatin until dissolved. Pour over chopped chocolate, let sit 5 minutes, stir until smooth. Strain and cool to about 90°F (32°C).
  6. Glaze the Entremet (10 minutes): Remove chilled entremet from mold, place on wire rack over tray. Pour mirror glaze evenly over top, let excess drip off. Transfer to serving plate and refrigerate 30 minutes before slicing.

Notes

Dip knife in hot water between cuts for clean slices. If glaze sets too quickly, warm gently over hot water but do not overheat to preserve shine. Use a sieve to strain glaze for a flawless finish. Chill mousse layers well before glazing to prevent melting. Swirl pan when caramelizing sugar to avoid burning.

Nutrition

Keywords: dark chocolate entremet, praline dessert, mirror glaze cake, chocolate mousse cake, layered dessert, elegant dessert, celebration cake

Find it online: https://dahliadishes.com/perfect-dark-chocolate-and-praline-entremet-recipe-easy-mirror-glaze-tutorial/