Red berries individual cake

ALL ON RED... AND ON BLACK
The combination of red berries and dark chocolate is always a safe bet. The sour notes of the cherry compote and the freshness of the raspberry mousse find the ideal counterpoint in this Maragda 70% chocolate brownie.

Recipe

Created by
  • Lluís Costa -
  1. Cherry compote
  2. Raspberry mousse
  3. Red joconde sponge cake for moulds
  4. Chocolate brownie
  5. Assembly

Cherry compote

ingredients preparation
  • 500g
    cherry purée
  • 125g
    Sugar
  • 120g
    Frozen cherries
  • 16g
    gelatin leaves
  • 5g
    NH pectin
  • Mix the pectin with part of the sugar and add to the mixture at about 40ºC.
  • Boil everything together and reserve for assembly.

Raspberry mousse

ingredients preparation
  • 650g
    raspberry puree
  • 50g
    lemon juice
  • 29g
    powdered gelatin
  • 515g
    Italian meringue
  • 770g
    semi-whipped cream
  • Heat a third of the purée and melt the gelatin in it.
  • Add the rest of the cold purée and, at a temperature of 30ºC, add the meringue and finally the foamy cream.

Red joconde sponge cake for moulds

ingredients preparation
  • 425g
    Icing Sugar
  • 425g
    powdered almond
  • 115g
    weak flour
  • 570g
    eggs
  • 380g
    egg white
  • 60g
    Sugar
  • 85g
    butter
  • 15g
    red colouring
  • Whisk the caster sugar with the powdered almond, flour and eggs. Lastly, add the melted and warmed butter.
  • Separately, whisk the egg whites together with the sugar and colouring, then add to the previous mixture.
  • Spread out onto a silpat a weight of 1,000 g per 60x40 cm tin.
  • Bake at 210ºC for 8 minutes.

Chocolate brownie

ingredients preparation
  • 600g
    Black butter
  • 480g
    CHD-O68MARA
  • 540g
    eggs
  • 300g
    brown sugar
  • 300g
    White caster sugar
  • 200g
    weak flour
  • 80g
    powdered almond
  • 200g
    Chocolate buttons
  • Melt the couverture add the creamed butter, emulsify and set aside.
  • Whisk the sugars with the eggs, then add the previously sifted dry ones.
  • Add melted butter and chocolate mixture and mix together to obtain a smooth, homogeneous texture.
  • Bake at 190ºC for 18 minutes.

Assembly

  • Line a mould 6 cm in diameter and 4 cm high with acetate. Next, cut 2 cm wide strips of red sponge cake and place inside against the walls.
  • Place a 5 cm diameter disc of brownie cake in the bottom and pour out the cherry compote.
  • Lastly, close the ring with raspberry mousse and decorate.

Discover more recipes

Chocolate brioche

Chocolate brioche

Hazelnut, mango and truffeled chocolate sponge cake

Hazelnut, mango and truffeled chocolate sponge cake

Chocolate, coffee and apricot roll

Chocolate, coffee and apricot roll

Individual cake vanilla, apricot & hazelnut

Individual cake vanilla, apricot & hazelnut

Individual cake citrus, basil and sesame

Individual cake citrus, basil and sesame

Get in Touch