Gold & Ruby Chocolate Cake
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Recipe components
Callebaut® ingredients
Gold & Ruby Chocolate Cake
| Ingredients | Preparation |
|---|---|
| Cream the butter and sugar until light and fluffy |
| Gradually beat the eggs into the butter mixture |
| Sieve in the flour and mix well
|
| Gently fold in the fresh raspberries and gold callets Pour the mixture into the tin and transfer to the oven to bake for 35- 40 minutes Once baked, leave to cool
|
Ruby Ganache
| Ingredients | Preparation |
|---|---|
| Melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
|
Coulis
| Ingredients | Preparation |
|---|---|
| Mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration |
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