An impressive cake consisting of fluffy dark sponge, fruity jelly, and thick, intensely chocolate glaze.
Ingredients
Chocolate Sponge
- Eggs: 4
- Sugar: 100 g
- Dark chocolate: 100 g
- Cocoa powder: 20 g
- Butter: 30 g
- Cake flour: 50 g
- Potato starch: 50 g
- Baking powder: 3 g
Soaking Syrup
- Sugar: 110 g
- Vanilla sugar: 1 packet
- Water: 100 ml
Chocolate Ganache
- Dark chocolate: 60 g
- Milk chocolate: 150 g
- Butter: 40 g
- Honey: 33 g
- 30% cream: 100 ml
Raspberry Jelly
- Icing sugar: 80 g
- Red wine: 50 ml
- Water: 50 ml
- Frozen raspberries: 500 g
- Gelatin: 10 g
Chocolate Glaze
- Sugar: 125 g
- Cocoa powder: 40 g
- Water: 20 ml
- Honey: 80 g
- 30% cream: 200 ml
- Water: 110 ml
- Gelatin: 16 g
Additional
- Dark chocolate: 50 g
- Butter: 15 g
- Sponge biscuits: 6
- Chocolate glaze: 50 g
Preparation
Chocolate Sponge
- Beat eggs gradually adding sugar. In a saucepan over low heat, melt butter with chocolate, let it cool. Combine melted chocolate with beaten eggs. Sift cake flour, potato starch, cocoa, and baking powder, then mix gently into the egg-chocolate mixture. Grease a baking pan with a little melted butter and sprinkle with crumbled sponge biscuits. Pour the batter into the prepared pan and bake in an oven preheated to 180°C (convection) for 30 minutes. Let the baked sponge cool, then trim the top and cut it into two equal parts.
Soaking Syrup
- Boil water with sugar and vanilla sugar, then let it cool completely. Use a brush to moisten both sponge layers with the syrup.
Chocolate Ganache
- Heat the cream with honey until boiling. Break chocolate into small pieces, then pour the hot cream with honey over the chocolate, mix well. Add softened butter and combine all ingredients until you get a smooth mixture. Let the ganache cool down. Place one sponge layer in a cake mold, pour ganache on top, and chill in the fridge for about 30 minutes until set.
Raspberry Jelly
- Place raspberries in a saucepan and cook until soft, then add wine and icing sugar. Boil for 2-3 minutes to evaporate the wine. Soak gelatin in water, then melt it and add it to the raspberry mixture. Blend everything until smooth and cool to 35°C. Pour the prepared jelly onto the ganache layer in the cake mold, then cover with the other soaked sponge layer. Chill again in the fridge for about an hour until the jelly sets completely.
Chocolate Glaze
- Soak gelatin in water until it swells. Boil cream, water, and honey. Add cocoa, sugar, and melted gelatin, then boil while stirring constantly. Let it cool to 30°C. Pour the glaze over the cake, then chill in the fridge for several minutes (leave a small amount of glaze for decoration). Decorate the cake with the remaining glaze and chocolate chunks.
