Raspberry and Chocolate Cake

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    23hrs 45mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    1286
based on 5 ratings

A beautiful cake will look impressive for any occasion. This recipe will require a lot of preparation time for freezing and chilling. This cake is assembled with layers of raspberry ganache, a raspberry confit filling, dark chocolate dacquoise sponge and dark chocolate mousse. The praline mixture is made using traditional French crêpe biscuits called “Gavottes” or “Feuilletine” when already crushed. If you are unable to find these, try using your favourite biscuit instead. The cake will need chilling overnight before covering it with the mirror glaze. It will then require a further 6 hours in the fridge to set. Decorated with fresh raspberries before serving. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 21, 2024

Ingredients

  • Dark chocolate icon
    Dark chocolate
    320 g
  • Butter icon
    Butter
    20 g
  • Crepes dentelles icon
    Crepes dentelles
    20 g
  • Gelatine icon
    Gelatine
    20 g
  • Water icon
    Water
    as needed
  • Raspberry purée icon
    Raspberry purée
    260 g
  • Glucose syrup icon
    Glucose syrup
    70 g
  • Sugar icon
    Sugar
    15 g
  • Pectin icon
    Pectin
    2 g
  • Acacia honey icon
    Acacia honey
    30 g
  • Ground almonds icon
    Ground almonds
    60 g
  • All purpose flour icon
    All purpose flour
    15 g
  • Egg white icon
    Egg white
    60 g
  • Caster sugar icon
    Caster sugar
    250 g
  • Almond praline icon
    Almond praline
    60 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Whole milk icon
    Whole milk
    125 g
  • Whipping cream icon
    Whipping cream
    145 g
  • Water icon
    Water
    75 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    70 g
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Stick blender
  • kCook icon Kmix
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Round pan - 15cm (6")
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Baking tray - large
  • kCook icon Large glass bowl
  • kCook icon Kmix bowl
  • kCook icon Piping bag
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Large saucepan

Step preview

  1. Making the chocolate and raspberry ganache
  2. Add gelatine and water to a clean small bowl
  3. Stir with teaspoon until combined then set aside
  4. Add dark chocolate to a clean medium bowl then set aside
  5. Add raspberry purée and glucose syrup to a clean saucepan
  6. Heat while stirring frequently - medium heat
  7. Remove and turn off heat
  8. Transfer gelatin to saucepan
  9. Stir until well combined
  10. Transfer one third of content of saucepan to medium bowl
  11. Mix until well combined
  12. Continue pouring one third of puree into the chocolate and stirring
  13. Add butter to the medium bowl
  14. Mix until well combined
  15. Transfer content of medium bowl to round pan
  16. Cover with plastic wrap
  17. Freeze - 3 hr
  18. Making THE RASPBERRY CONFIT FILLING
  19. Add gelatine and water to the small bowl
  20. Stir with teaspoon until combined then set aside
  21. Add sugar and pectin to a clean small bowl
  22. Stir until combined then set aside
  23. Add raspberry purée and acacia honey to a clean saucepan
  24. Heat - medium heat
  25. Transfer sugar mixture to saucepan
  26. Whisk until well combined
  27. Heat until boiling - medium-high heat
  28. Whisk continuously - 1 min
  29. Remove and turn off heat
  30. Transfer gelatin to saucepan
  31. Whisk until well combined
  32. Remove the round pan from the freezer
  33. Pour content of saucepan into round pan
  34. Spread until level
  35. Freeze - 4 hr
  36. Making THE DARK CHOCOLATE DACQUOISE
  37. Pre-heat oven - 160°C
  38. Line a clean baking tray with parchment paper then set aside
  39. Sift ground almonds and all purpose flour into a clean large glass bowl then set aside
  40. Attach Whisk
  41. Add egg white and caster sugar to the kMix Bowl
  42. Whisk with splashguard fitted - 5 min, Speed 2
  43. Whisk with splashguard fitted - 5 min, Speed 4
  44. Whisk with splashguard fitted until soft peaks form - 30 sec, Speed 6
  45. Remove the bowl from the machine
  46. Add dark chocolate to the kMix Bowl carefully
  47. Transfer flour mixture to kMix Bowl bit by bit
  48. Stir gently until well combined
  49. Prepare a clean piping bag with plain round tip
  50. Transfer content of kMix Bowl to piping bag
  51. In a spiral pattern, pipe the dacquoise mixture in a 17-18cm circle on the parchment paper
  52. Bake - 12 min, 160°C
  53. Remove from oven
  54. While warm, cut out a 16cm circle from the middle of the dacquoise
  55. Freeze - 1 hr
  56. Making the crispy praline
  57. Add almond praline to a clean saucepan
  58. Heat - approx 3 min, low heat
  59. Add almond praline and crepes dentelles to the saucepan
  60. Stir until well combined and turn off heat
  61. Remove the dacquoise circle from the freezer
  62. Spread a thin layer of praline over the dacquoise
  63. Freeze and continue
  64. Making the dark chocolate mousse
  65. Add gelatine and water to the small bowl
  66. Stir with teaspoon until well combined then set aside
  67. Clean Kenwood Bowl
  68. Attach Whisk
  69. Add whipping cream to the kMix Bowl
  70. Whisk with splashguard fitted - 10 min, Speed 3
  71. Whisk with splashguard fitted until soft peaks form - Speed 5
  72. Chill in fridge and continue
  73. Add dark chocolate to a clean large mixing bowl then set aside
  74. Add whole milk to a clean saucepan
  75. Heat until simmering - medium-low heat
  76. Remove and turn off heat
  77. Transfer gelatin to saucepan
  78. Stir until well combined
  79. Pour one third of content of saucepan into large mixing bowl
  80. Whisk until combined
  81. Continue pouring one third of milk into the chocolate and whisking
  82. Set aside and let cool
  83. Remove the cream from the fridge
  84. Transfer cream to large mixing bowl
  85. Mix gently until well combined
  86. Assembling the cake
  87. Remove the round pan from the freezer
  88. Pour content of large mixing bowl into round pan
  89. Tap gently to remove any air bubbles from the cream
  90. Place the dacquoise circle on top of the cream mixture
  91. Apply slight pressure on the dacquoise circle to submerge into the cream mixture slightly
  92. Smooth the top down with a spatula
  93. Cover with plastic wrap
  94. Chill overnight in fridge
  95. Making THE CHOCOLATE MIRROR GLAZE
  96. Add gelatine and water to the small bowl
  97. Stir with teaspoon until well combined then set aside
  98. Add whipping cream to a clean saucepan
  99. Heat and continue - low heat
  100. Add caster sugar and water to a clean large saucepan
  101. Heat until boiling - medium-high heat
  102. Remove and turn off heat
  103. Sift unsweetened cocoa powder into the large saucepan
  104. Stir slowly until combined
  105. Transfer content of saucepan to large saucepan
  106. Transfer gelatin to large saucepan
  107. Blend carefully with stick blender until smooth
  108. Let cool until room temperature
  109. Stir gently then set aside
  110. Remove the cake from the fridge
  111. Transfer onto cooling rack
  112. Place a baking tray under the cooling rack to catch the excess glaze
  113. Pour the glaze slowly and smoothly over the cake until the top and sides are covered
  114. Gently tap the cooling rack to remove excess glaze
  115. Transfer the cake carefully to a serving plate
  116. Chill in fridge - 6 hr
  117. Top with raspberries
  118. Serve
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