Raspberry & Chocolate Cake - Puratos

Ingredients

	Grams
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.

Montage

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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