Paul Hollywood’s "Chocolate & Raspberry Entremets” Cake

Who doesn’t love a good challenge? This multi-layered chocolate and raspberry cake called an “entremets” is described as the most challenging recipe in Paul Hollywood’s new cookbook, Bake, My Best Ever Recipes for the Classics. An “entremets” refers to a traditional French cake layered with mousse, jam, custard and other fillings. It was originally served in individual portions between courses of a meal but now has evolved into a full-sized dessert cake. It wasn't technically difficult; it just required a strategic approach over several days to complete the cake with just one 8” pan.

Paul Hollywood's entremets is comprised of a base layer of puffed rice and chocolate, followed by intermittent layers of chocolate mousse and a genoise sponge cake, a raspberry crisp layer, and a topping of raspberry glaze. I won’t write out the recipe because I don’t see anything else quite like it on the internet. You’ll have to buy the book or get it out of the library to see it. 

Image from Amazon
Book available here

However, there are many other recipes online that look interesting if you would like to try this type of cake. Just Google “entremets cake recipes” and, as Paul Hollyood says, "You'll feel a real sense of accomplishment when you serve it to your very impressed guests!"

My Paleo Marin Rating: 2.5 Persimmons

Recipe used in photo adapted from Paul Hollywood’s cookbook using gluten free flour, coconut milk and coconut cream instead of dairy, and less sugar than in the original recipe.

Note: The base layer was too solid to cut easily with a fork; next time I would use something else, such as a graham cracker crust.

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*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.