Chocolate Entremet

Preparation

Step 1: Make the sponge

Preheat the oven to 180°C. Whisk the eggs with half of the sugar until the mixture turns pale and doubles in volume.

Fold in the sifted flour gently with a spatula, then the cooled melted butter. Pour the batter into a lined 18 cm entremet ring and bake for 20 minutes. Let cool on a wire rack.

Step 2: Prepare the chocolate cream

Melt the dark chocolate in a bain-marie with the remaining butter until smooth and shiny.

In a saucepan, heat the milk with the vanilla extract. Off the heat, stir in the melted chocolate, mixing vigorously to get a smooth cream. Set aside.

Step 3: Whip the cream

Whip the well-chilled heavy cream with the remaining sugar into a firm, glossy whipped cream.

Fold the whipped cream gently into the cooled chocolate cream with a spatula, lifting the mixture to keep all the lightness.

Step 4: Assemble the entremet

Place the sponge inside the entremet ring, then pour the chocolate mousse on top, smoothing the surface.

Press down lightly to release any air bubbles and level the top with a spatula. Freeze the entremet for at least 4 hours for a clean finish.

Step 5: Finish and serve

Unmould the entremet by running a warm knife around the ring. Smooth the top and sides with a spatula.

Decorate with chocolate shavings and cocoa powder. Take the entremet out 20 minutes before serving so it is melting. It keeps for 3 days in the refrigerator.