Dark Chocolate Raspberry


Chocolate Sponge
Tegral Satin Reduced Sugar Cake Chocolate 300
Egg Yolk 10 nos
Water 100
Sugar 100
Oil 100
Egg White 10 nos
Chocolate Sponge total 620
Raspberry Filling
Cremyvit Classic 95
Raspberry Puree 150
Water 100
Raspberry Filling total 345
Dark Chocolate Whipped Ganache
Whipping Cream 400
Belcolade Selection Dark 55% Cacao Trace 200
Dark Chocolate Whipped Ganache total 600
Chocolate Chantilly
Dark Chocolate Whipped Ganache 100
Ambiante 100
Chocolate Chantilly total 200

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