2020-08-13 / test@t

Rive Gauche chocolate raspberry cake

Amazing cake with rich chocolate-raspberry flavor from pastry chef Pierre Herme! ❤ The composition of the cake includes the most delicate chocolate sponge cake without flour, chocolate-raspberry mousse, raspberry crème brulee on raspberry tea infusion baked with gelatin, cigarette biscuit and Joconde biscuit on the sides of the cake create a wonderful author's drawing. The cake is covered with a mirror glaze, in the chocolate reflection of which you can see the cake decorations. The cake was collected in a mold with a diameter of 22 cm, a chocolate sponge cake without flour and creme brulee was baked in a mold with a diameter of 20 cm.

Rive Gauche chocolate raspberry cake
Ingredients
  • for almond biscuit "Gioconda": almond flour 75 g
  • icing sugar 75 g
  • chicken eggs 2 pcs.
  • butter 15 g
  • egg whites 70 g
  • sugar 12 g
  • flour 25 g
  • for cigarette biscuit: flour 25 g
  • cocoa 10 g
  • butter 40 g
  • icing sugar 40 g
  • egg whites 30 g
  • for chocolate biscuit: butter 75 g
  • sugar (1) 35 g
  • cocoa 5 g
  • egg yolks 2 pcs.
  • chicken eggs 1 pc.
  • dark chocolate 64% 90 g
  • egg whites 135 g
  • sugar (2) 50 g
  • for raspberry infusion: raspberry tea 30 g
  • boiling water 88C 300 g
  • for raspberry crème brulee: egg yolks 6 pcs.
  • sugar 85 g
  • cream 20% 330 g
  • gelatin 5 g
  • infusion of raspberry tea 220 g
  • for raspberry cream: sugar 35 g
  • pectin 4 g
  • pitted raspberry puree 85 g
  • icing sugar 8 g
  • dark chocolate 64% 130 g
  • butter 25 g
  • for chocolate-raspberry mousse: infusion of raspberry tea 60 g
  • sugar 50 g
  • egg yolks 50 g
  • cream 33% (whipped) 300 g
  • dark chocolate 64% 60 g
  • raspberry cream 290 g
  • for mirror glaze: cocoa 50 g
  • gelatin 8 g
  • cream 33% 100 g
  • sugar 135 g
  • water 120 g
  • for decoration: dark chocolate 100 g
  • fresh raspberries 5 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1
Enjoy your meal!
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