Baked Chocolate Cake with Raspberries

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Ingredients for 10 portions
  • For the dough
  • 250 g Butter
  • 250 g Sugar
  • 50 g Whole egg(s)
  • 400 g All purpose flour
  • 4 g Baking powder
  • 30 g Cocoa powder
  • 30 g Rum
  • For the chocolate filling
  • 80 g QimiQ Classic, unchilled
  • 70 g Sugar
  • 180 g Whole egg(s)
  • 90 g Egg yolk(s)
  • 180 g Butter
  • 300 g Dark couverture 70 % cocoa
  • For the raspberries
  • 250 g Raspberries, frozen
  • 35 g Sugar
  • 2 g Pectin
  • 25 g Raspberry brandy
  • 0.5 tsp Corn flour / starch
  • For the chocolate glaze
  • 300 g Milk
  • 160 g QimiQ Classic
  • 60 g Water
  • 50 g Sugar
  • 50 g Cocoa powder
  • 80 g Glucose syrup
  • 360 g Dark couverture 70 % cocoa
  • 12 g Gelatine
Method
1.
For the dough: whisk the butter and sugar until fluffy. Add the whole eggs and continue to whisk.
2.
Add the flour, baking powder, cocoa powder and rum and knead to a smooth dough.
3.
Spread the dough about 2 cm high onto a baking sheet lined with parchment paper.
4.
For the chocolate filling: whisk the QimiQ Classic, sugar, whole eggs and egg yolks until fluffy.
5.
Melt the couverture with the butter and fold into the QimiQ mixture (make sure the chocolate mixture is not too hot).
6.
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.
7.
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.
8.
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.
9.
For the chocolate glaze: bring the milk, QimiQ Classic, water, sugar, cocoa powder and glucose syrup to the boil. Strain through a fine sieve.
10.
Add the couverture, allow to melt and mix well. Stir in the dissolved gelatin. Allow to cool. Stir well and coat the cake.