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Chocolate Cake

Ingredients Preparation
  • 1125g
    egg white
  • 825g
    Muscovado sugar
  • 1125g
    almond powder
  • 250g
    Confectioners sugar
  • 75g
    Plein Arôme
  • 150g
    flour
  • 175g
    Raspberry crips
  • 1As needed
    orange zest
  • 1g
    salt
  • 325g
    Saint-Domingue

Whip up the egg white and sugar. Mix the dry ingredients together. Mix the egg whites and dry powders together. Add the melted Cacao Barry - Saint-Domingue 70 %. Pour into the cake moulds. Bake at 170˚C for 45 minutes.

Chocolate Coating

Ingredients Preparation
  • 1250g
    Alunga™
  • 615g
    Deodorized Cocoa Butter
  • 15g
    oil
  • 250g
    butter
  • 625g
    Cara Crakine™
  • 100g
    Callebaut Cocoa Nibs NIBS-S502

Melt the Cacao Barry - AlungaTM 41 %, cacao butter and oil. Add the softened butter and than the Cacao Barry -  Cara Crakine™ and Cacao Barry – cacao nibs.

White chocolate ganache Filling

Ingredients Preparation
  • 326g
    35% cream
  • 90g
    glucose
  • 1As needed
    Vanilla pod
  • 1000g
    Zéphyr™
  • 144g
    butter
  • 120g
    raspberry powder
  • 100g
    pailleté feuilletine

Heat cream, glucose and vanilla. Add the Cacao Barry - Zéphyr™ 34%, butter and raspberry powder. Then add the Cacao Barry - Pailleté Feuilletine™. Make a ganache of the ingredients and mix until homogeneous mass with a hand blender. Let cool down, then whip up and add the paillete feuilletine.

White chocolate Raspberry Crumble

Ingredients Preparation
  • 300g
    Zéphyr™
  • 80g
    Maltosec
  • 2g
    salt
  • 20g
    raspberry powder

Melt the Cacao Barry - Zéphyr™ 34% and pour in the dry ingredients. Mix by hand until a crumble is obtained.

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