500 g eggs
150 g inverted sugar
250 g sugar
150 g almond powder
240 g T55 flour
50 g cocoa powder
15 g baking powder
240 g fresh cream
119 g 56% dark chocolate
100 g St-Rémy® brandy 60%
210 g clarified butter
Total weight: 2 024 g
Step
Using a mixer fitted with the paddle attachment, gently beat
the eggs and sugars. Incorporate the powders. Add the cream
and St Rémy® brandy, then the melted chocolate and clarified
butter. Mix well.
2. RASPBERRY JELLY
Ingredients
86 g sugar
11 g gellan gum powder
455 g raspberry purée
Total weight: 552 g
Step
Mix the gellan powder and sugar. Stir into the purée and bring
to a boil before use.
3. DARK CHOCOLATE GLAZE
Ingredients
500 g 56% dark chocolate
100 g 40% milk chocolate
600 g cocoa butter
60 g grape seed oil
380 g hazelnut paste
380 g chopped roasted hazelnuts
Total weight: 2 020 g
Step
Melt the chocolates and cocoa butter, then stir in the remaining
ingredients.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Pour approximately 200 g of cake dough into the mold.
Pour 70 g of raspberry jelly into the center of the mixture.
Cover with 80 g of cake dough until it reaches 3/4 of the way up
the sides of the mold.
Bake in the oven at 160°C for approximately 40 minutes.
Unmold and freeze to glaze.
Decorate with a few Amarenas Cointreau®.
