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Gold & Ruby Chocolate Cake with Raspberry Coulis


  1. Cream the butter and sugar until light and fluffy
  2. Gradually beat the eggs into the butter mixture
  3. Sieve in the flour and mix well
  4. Gently fold in the fresh raspberries and gold callets
  5. Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
  6. For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice
  7. Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
  8. For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration