Raspberry & Chocolate Cake


Chocolate Fondant
Egg 995
Inverti Sugar 270
Sugar 450
Almond Powder 270
Ambiante 435
Flour 472
Baking Powder 3
Belcolade Cocoa Powder 90
Salt Flower 7
Butter 270
Belcolade Noir Vietnam 73% 150
Chocolate Fondant total 3412
Ganache Vietnam Framboise
Raspberry Fruit Pulp 420
Glucose 165
Inverti Sugar 190
Cocoa Butter 250
Belcolade Noir Vietnam 73% 1000
Butter 165
Classic Raspberry 60
Ganache Vietnam Framboise total 2250
Raspberry Cake Icing
Frozen Natural Raspberry 880
Sugar 220
Sugar 132
NH Pectine 22
Miroir Glassage Neutre 500
Raspberry Cake Icing total 1754

Working Method

Chocolate Fondant
  • Mix 9 first ingredients together.
  • Add hot melted butter and coating.
  • Pour in 3 dessert frames (30 X 40 cm).
  • Cook in a ventilated oven at 170°C for about 9 minutes.

Ganache Vietnam Framboise
  • Heat the pulp together with the sugars and pour on the coating and cocoa butter.
  • Emulsify in a mixer.
  • At 35°C, add softened butter.

Raspberry Cake Icing
  • Heat raspberries and 220g sugar together at 40°C.
  • Sprinkle in the sugar/pectin mix and bring to a boil for 2 min.
  • Add mirror at the end of cooking.

  • On a chocolate cake sheet, spread out a layer of chocolate raspberry ganache of about 720 g and cover with a second chocolate cake sheet. 
  • Add the remaining ganache and end with a third chocolate cake sheet.
  • Chill at very low temperature.
  • Cut in 8 cakes, then frost.
  • Decorate with black coating decors.


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