Dark Chocolate Raspberry


Working Method

Chocolate Sponge
  • Mix Tegral Reduced Sugar Cake Chocolate, water, oil and egg yolk until homogeneous
  • Whip up egg white and sugar on medium speed till soft peak. (meringue)
  • Fold the meringue into cake 
  • Batter
  • Bake at 180°C for about 14-16 mins

Raspberry Filling
  • Whisk the Cremyvit Classic with water and raspberry puree on high speed for about 1min.
  • Leave to rest for 5mins then whisk again till smooth.

Dark Chocolate Whipped Ganache
  • Heat the cream to 80˚C
  • Pour the cream over Belcolade Selection Dark 55% Cacao Trace.
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed.

Chocolate Chantilly
  • Whip all ingredients till peak.

About this recipe

Complexity level:  

Tegral Satin Reduced Sugar Cake Chocolate, a complete powder mix crafted with bittersweet taste and 25% sugar reduction.

Cacao Trace, is a sustainable chocolate for the next generations. Its outstanding taste and finest quality of chocolates due to controlled fermentation of cocoa beans