Dark Chocolate Raspberry - Puratos

Ingredients

Working Method

Chocolate Sponge

Mix Tegral Reduced Sugar Cake Chocolate, water, oil and egg yolk until homogeneous
Whip up egg white and sugar on medium speed till soft peak. (meringue)
Fold the meringue into cake
Batter
Bake at 180°C for about 14-16 mins

Raspberry Filling

Whisk the Cremyvit Classic with water and raspberry puree on high speed for about 1min.
Leave to rest for 5mins then whisk again till smooth.

Dark Chocolate Whipped Ganache

Heat the cream to 80˚C
Pour the cream over Belcolade Selection Dark 55% Cacao Trace.
Mix well and cover the surface with cling film and leave to chill overnight
Whip the mixture when needed.

Chocolate Chantilly

Whip all ingredients till peak.

About this recipe

Complexity level:

Tegral Satin Reduced Sugar Cake Chocolate, a complete powder mix crafted with bittersweet taste and 25% sugar reduction.

Cacao Trace, is a sustainable chocolate for the next generations. Its outstanding taste and finest quality of chocolates due to controlled fermentation of cocoa beans

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