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

Products

Selección - Maragda - drops - 5 kg bag

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
  • 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.

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