Raspberry & Chocolate Cake - Puratos

Ingredients

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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