Chocolate Entremets

Preparation

Step 1: Prepare the chocolate sponge

Preheat the oven to 180°C. Melt 50 g of dark chocolate with 30 g of butter in a bain-marie or microwave. Separate 2 eggs. Whisk the yolks with 30 g of sugar until pale, then fold in the melted chocolate.

Whip the egg whites to stiff peaks with a pinch of salt. Gently fold the whites into the chocolate mixture, alternating with the sifted flour. Pour into a 20 cm entremets ring placed on a parchment-lined baking sheet. Bake for 12 minutes. Let cool on a wire rack.

Step 2: Make the chocolate mousse

Soften 4 gelatin sheets in a bowl of cold water. Melt 150 g of dark chocolate in a bain-marie. Meanwhile, heat 20 cl of heavy cream without boiling. Remove from heat, add the squeezed gelatin to the warm cream and whisk until dissolved.

Pour the warm gelatin cream over the melted chocolate in three additions, mixing vigorously in the center of the bowl to create a smooth, shiny emulsion. Let cool to room temperature. When the ganache is lukewarm (about 30°C), whip the remaining 20 cl of heavy cream to stiff peaks and gently fold it into the ganache.

Step 3: Assemble the entremets

Place the entremets ring on a serving plate or tray. Place the cooled chocolate sponge at the bottom of the ring. Pour the chocolate mousse on top and smooth the surface with an offset spatula. Tap gently to release air bubbles.

Refrigerate for at least 4 hours, ideally overnight. The mousse must be fully set before applying the glaze.

Step 4: Prepare the mirror glaze

Soften 2 gelatin sheets in cold water. In a saucepan, combine 10 cl of water, the condensed milk, and 50 g of sugar. Bring to a boil. Remove from heat, add 50 g of chopped dark chocolate and the sifted cocoa powder. Mix until smooth.

Add the squeezed gelatin and mix again. Let cool to exactly 32°C — use a kitchen thermometer. This temperature is crucial: it allows the glaze to flow perfectly over the entremets without clumping.

Step 5: Glaze the entremets

Remove the entremets from the refrigerator and gently unmold it from the ring. Place it on a wire rack over a baking sheet or large dish to catch excess glaze.

Pour the 32°C mirror glaze over the entremets, starting from the center and covering the edges well. Do not touch with a spatula — the glaze should flow naturally. Let the excess drip off for a few seconds. Carefully transfer the entremets to a serving plate using two large spatulas.

Step 6: Decorate and serve

Refrigerate the entremets for at least 30 minutes to set the glaze. Just before serving, decorate the top with chocolate shavings, edible gold leaf, or small cacao nibs for a luxurious touch.

Serve well chilled, cut into clean slices using a large knife dipped in hot water and wiped between each cut. Accompany with a light custard or red berry coulis to contrast with the intensity of the chocolate. This entremets is perfect for special occasions: birthdays, celebrations, or elegant dinners.