Hot Chocolate Cake & Flexi Raspberry Ganache

by Farouk Bin Othman (Rasa Warrior Episode 4)

Introduction

A warm chocolate dessert built around a soft-centred cake, flexible raspberry ganache, light Chantilly cream, fresh raspberry acidity, nutty crunch, and refined garnish.

Ingredients

Ingredient Quantity Preparation/Notes
Castor sugar
250g
For cake batter and sweetness balance
Icing sugar
50g
For Chantilly or dusting
Flour
50g
For cake batter
Orange
2 nos
Zest or segment as required
Butter
115g
For hot chocolate cake
Dark chocolate couverture 70-30-38, 70.5%
125g
Melt with butter
Vanilla bean
1 no.
For Chantilly or batter aroma
Raspberry puree
30g
For raspberry profile
MFM self-rising flour cap Peach
27g
For cake batter
Almond powder
13g
For cake batter
Whole egg
6 nos
For cake batter
Cream
130g
For raspberry flexi ganache
Milk
30g
For raspberry flexi ganache
Valrhona Raspberry Inspiration chocolate couverture
190g
For flexi ganache
Gelatin
2g
Bloom before use
Butter
50g
For ganache finishing
Mint leaf
10g
For garnish
Whole hazelnut
50g
Toasted and chopped or used whole
Condensed milk
150g
For dessert sauce or garnish element
Fresh raspberry fruit
150g
For garnish and acidity
Caramel choco pearl
1 packet
For crunch garnish
Edible flowers
1 packet
For final garnish

Method

Hot Chocolate Cake

  1. Prepare the moulds by buttering and flouring them, or lining them according to the service requirement.
  2. Melt the dark chocolate couverture and butter gently until smooth. Allow to cool slightly.
  3. Whisk eggs and sugar until combined, then fold in the melted chocolate mixture.
  4. Fold in flour, self-rising flour, almond powder, and any orange zest or vanilla as required.
  5. Fill the moulds and bake until the edges are set while the centre remains soft.
  6. Unmould carefully and keep warm for immediate service.

Raspberry Flexi Ganache

  1. Bloom the gelatin in cold water.
  2. Heat cream and milk, then pour over the Raspberry Inspiration chocolate couverture.
  3. Add raspberry puree and bloomed gelatin, then mix until smooth and fully emulsified.
  4. Finish with butter for shine and texture.
  5. Allow to cool until pipeable, then pipe into the desired shape.

Chantilly Cream

  1.  Whip cream with icing sugar and vanilla bean seeds to soft peaks.
  2. Keep chilled until service.