Gold & Ruby Chocolate Cake

level 2

Recipe components

Used Callebaut products

Gold & Ruby Chocolate Cake

IngredientsPreparation
  • 225g
    softened butter
  • 225g
    caster sugar

Cream the butter and sugar until light and fluffy

  • 4g
    eggs

Gradually beat the eggs into the butter mixture

  • 225
    Gluten-free self-raising flour

Sieve in the flour and mix well

 

Gently fold in the fresh raspberries and gold callets 

Pour the mixture into the tin and transfer to the oven to bake for 35- 40 minutes

Once baked, leave to cool

 

Ruby Ganache

IngredientsPreparation

Melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice

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

 

Coulis

IngredientsPreparation
  • 20g
    icing sugar
  • fresh raspberries

Mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration