
Ingredients
For 10 portions
For the dough
250g
Butter
250g
Sugar
50g
Whole egg(s)
400g
All purpose flour
4g
Baking powder
30g
Cocoa powder
30g
Rum
For the chocolate filling
80g
QimiQ Classic, unchilled
70g
Sugar
180g
Whole egg(s)
90g
Egg yolk(s)
180g
Butter
300g
Dark couverture 70 % cocoa
For the raspberries
250g
Raspberries, frozen
35g
Sugar
2g
Pectin
25g
Raspberry brandy
0.5tsp
Corn flour / starch
For the chocolate glaze
300g
Milk
160g
QimiQ Classic
60g
Water
50g
Sugar
50g
Cocoa powder
80g
Glucose syrup
360g
Dark couverture 70 % cocoa
12g
Gelatine
Preparation
- For the dough: whisk the butter and sugar until fluffy. Add the whole eggs and continue to whisk.
- Add the flour, baking powder, cocoa powder and rum and knead to a smooth dough.
- Spread the dough about 2 cm high onto a baking sheet lined with parchment paper.
- For the chocolate filling: whisk the QimiQ Classic, sugar, whole eggs and egg yolks until fluffy.
- Melt the couverture with the butter and fold into the QimiQ mixture (make sure the chocolate mixture is not too hot).
- Spread the mixture onto the dough with a piping bag. Bake in a pre-heated oven at 160°C (convection oven) for approx. 12-15 minutes. Allow to cool.
- For the raspberries: place the frozen raspberries into a sauce pan and heat slowly without stirring. Combine the sugar with the pectin, add to the raspberries and stir carefully.
- Mix the starch with the raspberry brandy, add to the mixture and bring to the boil briefly. Allow to cool. Spread the mixture on the cake. Chill well.
- For the chocolate glaze: bring the milk, QimiQ Classic, water, sugar, cocoa powder and glucose syrup to the boil. Strain through a fine sieve.
- Add the couverture, allow to melt and mix well. Stir in the dissolved gelatin. Allow to cool. Stir well and coat the cake.