Chocolate Entremet

Preparation

Step 1

Prepare the chocolate sponge. Melt 50 g of dark chocolate with 30 g of butter in a double boiler. In a bowl, whisk 2 eggs with 50 g of sugar until pale and doubled in volume. Gently fold in the melted chocolate, then the sifted flour and cocoa powder. Pour into a 20 cm entremet ring lined with parchment paper. Bake for 12 minutes at 180°C. Let cool completely.

Step 2

Prepare the whipped ganache. Soak 3 gelatin sheets in cold water. Bring 100 ml of heavy cream to a boil with 30 g of sugar. Remove from heat, add 100 g of chopped dark chocolate and the squeezed gelatin. Mix until smooth. Add 100 ml of cold heavy cream and blend with an immersion blender. Cover with plastic wrap and refrigerate for at least 4 hours.

Step 3

Prepare the chocolate mousse. Soak 3 gelatin sheets in cold water. Melt 100 g of dark chocolate with 50 g of butter in a double boiler. Heat 100 ml of heavy cream in a saucepan. Remove from heat, add the squeezed gelatin and pour over the melted chocolate while stirring. Separate 2 eggs. Add the yolks one by one. Whip the egg whites to stiff peaks with 20 g of sugar. Gently fold them into the chocolate mixture.

Step 4

Whip the chilled ganache in a stand mixer until it forms a firm but supple ribbon. Return to the ring containing the sponge. First pour the chocolate mousse, smooth it, then add the whipped ganache on top, spreading evenly. Smooth the surface with a spatula. Freeze for at least 4 hours, ideally overnight.

Step 5

Prepare the chocolate mirror glaze. Soak 3 gelatin sheets. In a saucepan, mix 100 g of sugar, 50 g of sifted cocoa powder, and 70 ml of water. Bring to a boil while whisking. Remove from heat, add the squeezed gelatin and the sweetened condensed milk. Blend with an immersion blender to remove bubbles. Let cool to exactly 32°C — the ideal temperature for a perfect glaze.

Step 6

Unmold the frozen entremet by running a blowtorch or hot towel around the ring. Place it on a wire rack with a tray underneath to catch excess glaze. Pour the 32°C glaze in one smooth motion over the entremet, starting from the center and rotating to cover the edges. Let set for 5 minutes, then decorate with chocolate shavings and gold leaf. Serve after 30 minutes of thawing in the refrigerator.