Le Cordon Bleu News, 04/01/2009
Recipe of the month
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|Chocolate and Raspberry Square|
Preheat the oven at 180°C (355°F) Gas 4. Cover a 30 x 38 cm (12 x 15 inch) baking sheet with baking parchment.
Prepare the Sacher-style sponge biscuit: melt the chocolate over a bain-marie. Remove from the heat, mix in the softened butter. Whisk the egg yolks and half of the sugar until pale. Fold into the melted chocolate mixture. Whisk the egg whites with the remaining sugar until firm peaks form. Mix the sifted corn starch and baking powder together. Add the egg white mixture and corn starch mixture alternately into the chocolate mixture. Pour onto the baking sheet and bake for 15 minutes.
Prepare the chocolate mousse: melt the chocolate over a bain-marie. Remove from the bain-marie and allow to cool. Lightly whip the cream and refrigerate. Beat the egg yolks with the sugar until pale . Using a spatula, fold the melted chocolate little by little into the egg yolk and sugar mixture, then fold in the whipped cream.
Prepare the imbibing syrup: bring the water, sugar and raspberry purée to the boil in a saucepan. Pour into a bowl. Allow to cool, then add the raspberry eau-de-vie.
Prepare the raspberry glaze: put the raspberries, honey and half of the sugar in a saucepan and bring to the boil. Mix the pectin with the remaining sugar, then add to the saucepan and return to the boil. Leave to cool.
Cut the Sacher-style sponge biscuit into 2 equal squares. Imbibe the first square with syrup, then spread with chocolate mousse. Place the second square of sponge biscuit on top and imbibe with syrup. Using a spatula spread the raspberry glaze over the top of the sponge biscuit. Refrigerate for 15 minutes, then trim the edges of the cake using a hot clean knife.
You can pick another berry for the glaze, blackberry for example. If you can't find pectin, you may replace it by 2 gelatine leaves.
Le Cordon Bleu London offers a variety of short courses in Pâtisserie. Learn more about our gourmet courses online.