Creamy Chocolate and Raspberry Cake

Chocolate ganache

Soak the gelatine into cold water.

Pour 100 g of cream in a saucepan. Add the honey.

Heat to a boil. Stop heating immediately.

Melt the chocolate with a double boiler. Pour the hot cream in 3 times until homogeneous.

Add the drained gelatine and combine.

Add the remaining cream, combine.

Place a clingfilm directly on the ganache and set aside in your fridge for 4 hours.

Raspberry curd

Soak the gelatine into cold water.

Pour the raspberries, sugar and butter in your sauce pan. Cook 3-4 minutes at medium heat and whip gently.

Add the 2 beaten eggs and cook at higher heat and whip more vigorously for 2-3 minutes. Your raspberry curd should get thicker.

Remove from the heat once your whisk makes furrows.

Pour the curd through a strainer to remove the solid parts.

Add the drained gelatine and combine.

Let the raspberry curd cool down in your fridge for 2 hours with a cling film on top.

Genoise pastry

Preheat your oven at 190 C / 375 F degrees.

Whisk the eggs and sugar in your large bowl.

Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 C / 120 F degrees temperature. (the mixture should triple in volume)

Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 C / 85 F degrees (you should be able to touch the bowl without heat sensation).

Add the flour and corn starch in 2 times, mix gently with a spatula.

Pour into your buttered and floured mold.

Cook for 15 minutes.

Let cool down on a cooling rack.

Assembly

Whip the raspberry curd until smooth and pipe some of it on the genoise cake. Spread with a spatula.

Whisk the chocolate ganache for a few minutes until firm and compact.

Pipe the chocolate ganache and raspberry curd using 2 different nozzles.

Add a few raspberries on top.

Set aside in your fridge until serving.