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Dark Chocolate, Jivara And Framboise Gateaux Recipe
How To Make Dark Chocolate, Jivara And Framboise Gateaux
Win the heart of your loved one with this delectable dessert this Valentine's week.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings4
Ingredients of Dark Chocolate, Jivara And Framboise Gateaux
- For Frangipani Pate De Gene Sponge
- 372 gram Egg
- 395 gram Almond Paste
- 75 gram Flour
- 6 gram Baking Powder
- 122 gram Butter
- 2.5 gram Vanilla Bean
- 12 gram Trimoline
- For Dark Chocolate Madagascar Ganache
- 94 gram Dark Chocolate Madagascar 64%
- 45 ml Milk
- 45 gram Dairy Cream
- For Jivara and Raspberry Milk Chocolate Mousse
- 60 gram Cream elle vier
- 60 gram Glucose
- 90 gram Raspberry puree
- 225 gram Jivara 40% cocoa cho
- 210 gram Whipped cream
- For Sable Breton
- 35 gram Egg yolk
- 40 gram Sugar
- 25 gram Brown Sugar
- 1 gram Vanilla bean
- 70 gram Butter
- 1 gram Salt
- 10 gram Cake flour
- 2.7 gram Baking powder
- For Raspberry Compote
- 61 gram Raspberry puree
- 2.6 gram Pectin x58
- 4.6 gram Water
- 9.1 gram Sugar
- 123 gram Frozen raspberry puree
- 2.5 gram Citric solution
- For Red Glaze
- 78 gram Water
- 120 gram Sugar
- 120 gram Glucose
- 86 gram Condensed milk
- 2 gram Red colour powder
- 11 gram Gelatin
- 130 gram Ivory chocolate
How to Make Dark Chocolate, Jivara And Framboise GateauxHideShow Media
For Frangipani Pate De Gene Sponge
Whip egg, trimoline and vanilla bean to 60 % till it reaches a soft peak and add almond paste simultaneously. Fold in all the flour and baking powder. Melt the butter to 40⸰C, temper it with the above mixture and mix it gently until mixed well.
Spread it over the baking tray, with parchment paper at the base and bake it at 170⸰C for 10 mins.
For Dark Chocolate Madagascar Ganache
Heat the cream and milk at 70⸰C. Add it into the chocolate and blend with the help of a hand blender and rest it overnight.
For Jivara and Raspberry Milk Chocolate Mousse
Boil the cream, glucose raspberry puree and add into the chocolate. Mix well till the chocolate melts properly. Fold in the whipped cream to the mix and the mousse is ready.
For Sable Breton
Cream the butter, brown sugar, vanilla bean, salt and add egg yolk simultaneously. Add all the dry ingredients and keep it in the chiller overnight.
Sheet it to the desired thickness and according to the cake base size and bake it on a perforated silicone mat.
For Raspberry Compote
Cook the raspberry puree. Mix pectin and sugar, add to the puree.
Cook it well, add the frozen raspberry. Remove from the stove and add citric solution, mix well and cool it down for the use.
For Red Glaze
Cook water, sugar, glucose, condensed milk. Cool it down to 65⸰C.
Add the presoaked gelatin and mix it well. Add the mix into the ivory chocolate, add the red colour powder then blend it with the hand blender.
For Assembling The Cake:
Make a layered frame of sponge, Madagascar ganache and raspberry compote and freeze it.
Cut the insert according to the cake mould size. Use a silicon cake mould or cake ring, pour the jivara mousse to half level.
Place the premade insert inside the jivara mousse (reference picture given above). Freeze it in the blast freezer or deep freeze.
Demould the cake it once it’s frozen, keep it on the wire rack to glaze. Decorate the cake with cocoa nibs at the side and place it on the sable breton slab. Decorate it accordingly.