Raspberry ocumare

The perfect combination. Some flavours were born to work with each other, like dark chocolate and raspberry. Sergi Vela has been inspired by this classic combination to create this delicious cake, in which brown sugar, rum, vanilla, Ocumare dark chocolate couverture, powdered almond and fresh raspberries create an exquisite set of flavours and nuances. 

ocumare cake

Ingredients Preparation
  • 500g
    eggs
  • 150g
    invert sugar
  • 250g
    brown sugar
  • 150g
    powdered almond
  • 240g
    weak flour
  • 50g
    Cocoa powder Selection 22
  • 14g
    raising agent
  • 240g
    cream
  • 1pod(s)
    vanilla
  • 150g
    butter
  • 160g
    havana rum 7 years
  • 200g
    Ocumare

Melt the butter and mix with the melted chocolate. Whisk the eggs with the invert sugar and the brown sugar. Separately in the food processor, grind down the cocoa, the powdered almond, the flour and the raising agent. Infuse the cream with the vanilla and cool before making the mixture. Add the butter and chocolate mix to the initial whisked mixture, carefully add the mix of solids, the infused cream and the rum. Fill previously lined silicon moulds and bake at 160ºC for 35 minutes.

raspberry ganache

Ingredients Preparation
  • 200g
    cream
  • 200g
    raspberry puree
  • 50g
    glucose
  • 40g
    Sugar
  • 400g
    Ocumare

Heat the cream, the purée and the sugars to 80ºC and pour over the couverture drops, emulsify and set aside in the refrigerator until it crystallizes. Apply a layer of ganache to the cake to cover up any pores and place in the freezer

shiny glaze

Ingredients Preparation
  • 240g
    mineral water
  • 815g
    sugar
  • 300g
    glucose
  • 600g
    cream
  • 75g
    invert sugar
  • 225g
    Cocoa powder Selection 22
  • 38g
    gelatin

Cook the water, sugar and glucose to 125ºC. Soak the gelatin leaves in plenty of cold water. Heat the cream with the invert sugar and mix in the cocoa powder. Pour the cooked sugar over the cream and cocoa mixture and add the gelatin, then strain and cool. Glaze the cakes with the glaze at 40ºC.

cocoa bean mould

Ingredients Preparation
  • 100g
    Ocumare
  • 100g
    Cocoa butter

Place silver mixed with eau de vie into the chosen mould. Spray gun the mould with equal parts of cocoa butter and chocolate. Once the paint has crystallized, coat with Ocumare chocolate, leave to crystallize and stick the two halves together.

assembly

Bake the cake in a log mould, apply ganache to cover the pores in the sponge and freeze. Glaze at 38ºC and decorate with the cocoa bean and strips of Ocumare couverture along the sides. 

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