Decadent Chocolate & Praline Entremets

1 1/2 cups heavy cream

8 ounces dark chocolate, chopped

1/4 cup granulated sugar

3 large egg yolks

For the Chocolate Glaze:

1/2 cup heavy cream

4 ounces dark chocolate, chopped

2 tablespoons corn syrup

Directions:

Prepare the Chocolate Sponge Cake:

Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.

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

In another bowl, beat the eggs and sugar until light and fluffy. Add the buttermilk, oil, and vanilla extract, and mix until combined.

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

Stir in the hot water until smooth.

Pour the batter into the prepared baking sheet and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Make the Praline Crunch Layer:

In a bowl, combine the praline paste and crispy rice cereal until well mixed.

Spread the mixture evenly over the cooled sponge cake. Refrigerate to set.

Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 3 hours 5 minutes (including chilling time)

Kcal: 550 kcal per serving | Servings: 12 servings