Dark chocolate ganache cake flavoured with Raki

Created by

  • Marc Pauquet -
level 1

“Since conching is the art of harmony, I created a dark chocolate ganache cake and used Raki syrup to balance out its sweetness. It’s a delicate balance between full chocolate flavour and the aniseed taste of the Raki.”

Recipe components

Callebaut® ingredients

Chocolate sponge

IngredientsPreparation
  • 750g
    egg yolks
  • 640g
    sugar

Beat to form a ribbon.

  • 750g
    egg white
  • 150g
    sugar

Whisk together. Add to previous mixture.

Fold in.

Pour into ring moulds of 18 cm ø. Bake for 1 hour at 160-170°C.
Cut into 3 pieces.

Chocolate ganache

IngredientsPreparation

Boil cream and pour over the chocolate. Cream with a whisk.

Raki syrup

IngredientsPreparation
  • 130g
    water
  • 170g
    sugar

Boil to 60 Brix or 30 Bé°. Leave to cool.

  • 70g
    raki

Add.