This entremét by Pierre Hermé is the ultimate chocolate dessert: dense chocolate cake, smooth chocolate cream, crunchy praline feuilletine and soft chocolate mousse enrobed in chocolate glaze and topped with a brittle chocolate sheet, which I’ve omitted and replaced with tempered chocolate deco instead.
It’s very straighforward to make, it’s mainly just making and freezing the layers one by one. There’s hardly any baking involved actually- just the “brownie” base; the rest is all done on the stovetop and freezer.
I halved the recipe and made it in a 5.5″ square cake ring instead. It didn’t reach the top of the cake ring but it turned out fine, it was just the right height for individual portions. Some points to remember when attempting this recipe is to not over-bake the base and to freeze the entire cake solid before glazing it, it’s much easier and less messy that way.
The recipe is from Best of Pierre Hermé which is French but there are lots of beautiful photographs for guidance. Or you can do a quick google search, it’s not hard to find the recipe.