Hazelnut Coffee Eggless Entremet

Instructions

1. 1

   Preheat your oven to 180°C (356°F). Line a small baking tray with parchment paper.

2. 2

   Spread the hazelnuts on the tray and roast for 10 minutes, or until fragrant. Let them cool, then rub off the skins and finely chop or blend into a coarse meal.

3. 3

   In a saucepan, combine the oat milk, brewed espresso, brown sugar, cocoa powder, and cornstarch. Whisk well to dissolve the cornstarch completely.

4. 4

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth custard (about 5-7 minutes). Remove from heat and let it cool slightly.

5. 5

   Fold in the ground hazelnuts into the coffee-chocolate custard mixture until well combined.

6. 6

   Cut the eggless chocolate sponge into rounds or rectangles to fit your serving molds or glasses.

7. 7

   To assemble, place a layer of chocolate sponge at the bottom of each mold or glass. Pour a layer of the hazelnut coffee custard over the sponge. Repeat layers if desired, finishing with the custard on top.

8. 8

   Refrigerate the assembled entremets for at least 3 hours, or until set.

9. 9

   Before serving, dust with a little extra cocoa powder or garnish with chopped hazelnuts if desired. Serve chilled and enjoy your Hazelnut Coffee Eggless Entremet!