It’s probably about time I put this recipe up. In the last month I’ve made these muffins 5 times! Each time I’ve tweaked it a little, trying to see how little sugar I can put in, trying it without cocoa powder, trying it with olive oil instead of butter – so pretty much trying to find an excuse to make them healthier… so I can eat more!? Wait no, that was a lie. I’ve also been spiking them with dollops of coffee whipped cream, whipped chocolate ganache and even a sticky buttery caramel drizzle. Yes, I am still on a chocolate rampage. There is no end in sight.
I was going to title this post based on what the cake is composed of but seeing as there were so many components (well, probably not, let’s just go with more than I’ve done before) I decided to go with “entremet” instead. I’m not even sure if this IS an entremet but I thought I may as well try sound fancy so I can properly congratulate myself for the hard work. Well done me.
This cake consists of a rich mousse-like chocolate sponge, hazelnut and almond chantilly, a light vanilla sponge, whipped dark chocolate and coffee ganache and meringue with popping candy to top. Phew. But actually, it is pretty easy to make so don’t be discouraged at all. It is so delicious – not too rich and nicely balanced! For those who aren’t a big fan of nuts – this will absolutely convert you.
Oh, one more thing, excuse the messy pictures! As you can see it was for a birthday and I actually didn’t intend to write about it.
So, let’s start!