Chocolate & Raspberry Filling Cake

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recipe by Abdel Karim Patissier http://bit.ly/abdelkarim-patissier

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    972
based on 2 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 22, 2024

Ingredients

  • Butter icon
    Butter
    100 g
  • Butter icon
    Butter
    60 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Egg icon
    Egg
    3
  • Ground almonds icon
    Ground almonds
    125 g
  • All purpose flour icon
    All purpose flour
    30 g
  • Cocoa powder icon
    Cocoa powder
    15 g
  • Salt icon
    Salt
    1 pinch
  • Raspberry purée icon
    Raspberry purée
    150 g
  • Sugar icon
    Sugar
    80 g
  • Pectin icon
    Pectin
    3 g
  • Lemon juice icon
    Lemon juice
    10 g
  • Whipping cream icon
    Whipping cream
    550 g
  • Dark chocolate icon
    Dark chocolate
    300 g
  • Glucose syrup icon
    Glucose syrup
    60 g
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Round pan - 18cm (7")
  • kCook icon Kmix bowl
  • kCook icon Saucepan
  • kCook icon Saucepan - small
  • kCook icon Piping bag
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean round pan then set aside
  3. Attach K Beater
  4. Add caster sugar and butter to the kMix Bowl
  5. Mix with splashguard fitted - approx 2 min, Speed 4
  6. Add egg to the kMix Bowl while machine is running
  7. Mix with splashguard fitted - approx 2 min, Speed 4
  8. Then add ground almonds, all purpose flour, cocoa powder and salt to the kMix Bowl
  9. Mix with splashguard fitted until well combined - approx 2 min, Speed 4
  10. Transfer content of kMix Bowl to round pan
  11. Spread until level
  12. Bake - 15 min, 180°C
  13. Remove from oven and let cool
  14. Add raspberry purée to a clean saucepan
  15. Heat - medium heat
  16. Add sugar and pectin to the saucepan
  17. Heat until boiling - high heat
  18. Add lemon juice to the saucepan
  19. Stir gently until well combined
  20. Set aside and let cool
  21. Clean Kenwood Bowl
  22. Attach Whisk
  23. Add whipping cream to the kMix Bowl
  24. Whisk with splashguard fitted until soft peaks form - Speed 5
  25. Add whipping cream and sugar to a clean saucepan
  26. Heat until boiling - medium heat
  27. Add dark chocolate to the saucepan
  28. Stir until well combined and turn off heat
  29. Transfer content of kMix Bowl to saucepan
  30. Stir gently until combined
  31. Transfer content of saucepan to piping bag then set aside
  32. Add whipping cream and glucose syrup to a clean saucepan
  33. Heat - medium heat
  34. Add dark chocolate to a clean large mixing bowl
  35. Pour cream into large mixing bowl
  36. Stir until completely melted
  37. Add butter to the large mixing bowl
  38. Stir until well combined then set aside
  39. Turn out cake onto serving plate
  40. Line the outside of the sponge with a 20cm acetate cake collar
  41. Pour raspberry confit from the saucepan into the cake collar on top of the sponge
  42. Pipe the chocolate mousse into the cake collar until full
  43. Freeze
  44. Heat the chocolate icing to approx. 30-35°C
  45. Remove the cake from the freezer and remove the cake collar
  46. Coat the cake with the chocolate icing
  47. Decorate with raspberries
  48. Serve
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