Gold & Ruby Chocolate Cake with Raspberry Coulis

Ingredients

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Ingredients

  • g Callebaut® Ruby Chocolate Callets
  • g Callebaut® Gold Chocolate Callets
  • g Soft butter
  • g Caster Sugar
  • g Gluten-free self-raising flour
  •   4 Medium eggs
  • g Fresh raspberries
  • g Raspberry puree
  •   1 Juice of Lemon
  • g Icing sugar
  •   Raspberries (for decoration)

Method

  • 1

    Step 1

    Cream the butter and sugar until light and fluffy
  • 2

    Step 2

    Gradually beat the eggs into the butter mixture
  • 3

    Step 3

    Sieve in the flour and mix well
  • 4

    Step 4

    Gently fold in the fresh raspberries and gold callets
  • 5

    Step 5

    Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
  • 6

    Step 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

    Step 7

    Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
  • 8

    Step 8

    For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration

Ingredients

Increase Portion Size

Ingredients

  • g Callebaut® Ruby Chocolate Callets
  • g Callebaut® Gold Chocolate Callets
  • g Soft butter
  • g Caster Sugar
  • g Gluten-free self-raising flour
  •   4 Medium eggs
  • g Fresh raspberries
  • g Raspberry puree
  •   1 Juice of Lemon
  • g Icing sugar
  •   Raspberries (for decoration)