by Babette's Feast
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Babette's Feast's Notes:
Expand8.5 ounces good quality 70% Cocoa chocolate (Valrhona or Green& Black) Ask a question about this ingredient
2/3 cups butter cut up in small pieces Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
2 tablespoons potato starch Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
6 big eggs at room temperature, separated Ask a question about this ingredient
Butter and flour for the form Ask a question about this ingredient
10 inch diameter springform pan Ask a question about this ingredient
1/3 cup double cream Ask a question about this ingredient
2 tablespoons corn syrup Ask a question about this ingredient
5.5 ounces good quality semisweet chocolate (Valrhona or Green& Black) Ask a question about this ingredient
2 ounces butter cut up in small pieces at room temperature Ask a question about this ingredient
4 ounces fresh raspberries Ask a question about this ingredient
For the cake: Pre-heat the oven to 350 degrees F.
Ask a question about this stepButter a springform pan with butter, cover the bottom and the sides with parchment paper and butter again the parchment paper. Dust the bottom and sides with flour and tap out excess flour.
Ask a question about this stepMelt the chocolate, cut up in small pieces, with the butter in a bain-marie. Allow to cool down to 100 degrees before using
Ask a question about this stepIn a stand mixer fitted with the paddle attachment, beat the sugar and the yolks until pale and very fluffy. Add the cooled chocolate and butter in 3 goes, mixing well before adding the next part.
Ask a question about this stepSift the potato starch and add it to the egg and chocolate mixture, scraping down the sides of the bowl.
Ask a question about this stepBeat the egg whites with the salt at low speed to a soft consistency. Add the lemon juice and beat at medium high speed until you get hard peaks. Fold the egg whites with a rubber spatula very gently, in 3 goes, to the chocolate and egg mixture, keeping all the air in the egg whites.
Ask a question about this stepPour the cake batter in the springform pan and bake for 25 to 35 minutes until the sides are cooked but the centre is still soft.
Ask a question about this stepCool in the pan on a wire rack releasing the side.
Ask a question about this stepGently release the parchment paper from the sides of the cake and slide it to a serving plate. Cut the parchment paper around the cake so only the bottom is left with it. The cake is too soft to invert, it will break.
Ask a question about this stepFor the ganache: Chop the chocolate in very small pieces.
Ask a question about this stepPick through the raspberries and throw away any that have mold or are gone. Process the raspberries until you have a soft purée. Sieve through a medium mesh sieve, pressing to get all the juice out, leaving the seeds in the sieve.
Ask a question about this stepBring the cream and corn syrup to a boil. Remove immediately from the heat and add the butter and chocolate pieces, stirring constantly until the chocolate and the butter are completely melted and mixture is soft and shiny. Add the raspberry purée and allow to cool to room temperature
Ask a question about this stepPour the Raspberry and Chocolate ganache over the cake, covering the top and sides by tilting the plate in all directions (the icing will pour by itself on the sides). Garnish with fresh raspberries.
Ask a question about this stepHappy Valentine’s Day!
Ask a question about this stepThank you so much.
So pretty! I love chocolate and raspberry together, too.
Thank you. I really think they are a the perfect match.
perfectly beautiful!