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Red and Black
Ingredients:
- Almond paste Favorites Almonds
- Cocoa powder Plein Arôme
-
Dark couverture
Extra-bitter
Guayaquil - Milk couverture Ambre Java™
- Dark chocolate Force Noire™
-
Dark couverture
Favorites
Mi-Amère
To finish spray with Barry Glace Fondant, Brillance Noire and for the commas Extra Bitter Guayaquil.
Chocolate sponge cake
| Preparation | Ingredients |
| Soften | 630 g raw almond paste Favorites Almonds |
| With | 240 g granulated sugar |
| And gradually add | 390 g egg yolks
210 g whole eggs |
| Beat | 600 g egg whites |
| With | 240 g granulated sugar |
| Mix | 195 g melted butter, slightly lukewarm, to a bit of softened almond paste |
| Then mix everything together with | the egg whites |
| Sprinkle over | 195 g cocoa powder Plein Arôme |
| And | 195 g sieved flour |
Soaking
| Preparation | Ingredients |
| Mix | 250 g raspberry pulp
250 g syrup 30°B 200 g mineral water 25 g raspberry eau-de-vie |
Weight per layer of sponge cake: 275 g.
Raspberry ganache
| Preparation | Ingredients |
| Make a blond caramel | 260 g granulated sugar |
| With | 180 g glucose |
| Deglazed with | 500 g whipped cream |
| Then | 500 g raspberry pulp |
| Do not forget | 6 g fleur de sel fin de Guérande |
| Strain over | 600 g dark couverture Extra-Bitter Guayaquil |
| And | 400 g milk couverture Ambre JavaTM |
| Pour over | the sponge cakes |
Weight per layer of sponge cake : 900 g.
Ganache for coating
| Preparation | Ingredients |
| Bring to a boil | 600 g cream |
| Pour over | 400 g Force Noire |
| And | 400 g dark chocolate Favorites Mi-Amère tempered to 30°C |
| Add | 80 g softened butter |