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.
- 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.