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Created by

  • Patrick De Vries
level 1
  1. Chocolate Cake
  2. Chocolate Coating
  3. White chocolate ganache Filling
  4. White chocolate Raspberry Crumble

Recipe components

Chocolate Cake

PreparationIngredients
Preparation

Whip up the egg white and sugar. Mix the dry ingredients together. Mix the egg whites and dry powders together. Add the melted Cacao Barry - Saint-Domingue 70 %. Pour into the cake moulds. Bake at 170˚C for 45 minutes.

Ingredients

Chocolate Coating

PreparationIngredients
Preparation

Melt the Cacao Barry - AlungaTM 41 %, cacao butter and oil. Add the softened butter and than the Cacao Barry -  Cara Crakine™ and Cacao Barry – cacao nibs.

Ingredients

White chocolate ganache Filling

PreparationIngredients
Preparation

Heat cream, glucose and vanilla. Add the Cacao Barry - Zéphyr™ 34%, butter and raspberry powder. Then add the Cacao Barry - Pailleté Feuilletine™. Make a ganache of the ingredients and mix until homogeneous mass with a hand blender. Let cool down, then whip up and add the paillete feuilletine.

Ingredients

White chocolate Raspberry Crumble

PreparationIngredients
Preparation

Melt the Cacao Barry - Zéphyr™ 34% and pour in the dry ingredients. Mix by hand until a crumble is obtained.

Ingredients