Chocolate Entremet Recipe

Preheat and Prepare

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.

Combine Mixtures

Slowly add the wet ingredients to the dry ingredients, mixing until just combined.

Add Boiling Water

Stir in the boiling water until the batter is smooth (the batter will be thin).

Bake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

Cook Sugar

In a saucepan over medium heat, add the sugar and cook until it melts and turns a deep amber color, stirring constantly.

Add Butter

Once the sugar is melted, carefully add the butter and stir until melted and combined.

Add Cream and Salt

Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in the sea salt.

Cool Caramel

Let the caramel cool before using it in the entremet.

Heat Cream and Milk

In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering.

Mix Sugar and Coffee

In a bowl, whisk together the sugar and instant coffee granules.

Combine Mixtures

Once the cream mixture is heated, gradually whisk it into the sugar-coffee mixture until fully combined.

Prepare Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly add the warm cream mixture to the yolks, whisking constantly to temper the eggs.

Cook Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes).

Chill and Freeze

Remove from heat, stir in vanilla extract, and chill in the refrigerator. Once chilled, churn in an ice cream maker according to manufacturer's instructions.