Double Chocolate and Raspberry Sponge Recipe

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeA traditional framboisier is made with 2 layers of plain sponge and a vanilla cream composed of half buttercream and half crème pâtissière. I’ve adapted this classic recipe to make an all chocolate and raspberry dessert.

  • Yield: 12 Servings
  • Preparation Time: 60 Minutes


For the Chocolate Sponge
  • 170 g dark chocolate (70%), chopped
  • 170 g butter
  • 4 medium eggs, separated
  • 170 g caster sugar
  • 70 g plain flour
  • 7 g baking powder
  • 80 g ground almonds
  • 1 pinch of salt
For the White Chocolate Mousse
  • 2 small gelatine leaves (3 g)
  • 120 g white chocolate
  • 200 ml fresh double cream
  • 1 vanilla pod (opened and scraped)
  • 280 ml fresh double cream
For the Chocolate Ganache
  • 125 g dark chocolate (64%), chopped
  • 30 g butter
  • 60 ml semi-skimmed or full fat milk
  • 25 ml fresh double cream
How to Make It
  1. For the chocolate sponge, melt the chocolate and the butter in the microwave for 30 seconds at a medium power. Stir with a spatula and repeat this step 3 or 4 times until both are melted. Cool for 10 minutes then add the egg yolks one at a time, followed by the sifted caster sugar, flour, baking powder and ground almonds. Whisk the egg whites with a pinch of salt to peak. Incorporate a third with the chocolate mix, then incorporate the remaining two-thirds. Spread it out to 1 cm thick over a tray lined with a silicone mat or baking paper. The sponge must be large enough to cut 2 hexagons of 24 cm. Bake for 7 minutes at 180°C/350°F/Gas Mark 4, turn the tray and bake for another 3–5 minutes. Prick the sponge with a knife; if the blade comes out clean it’s cooked. Cool on the mat.
  2. Turn the sponge over onto the work surface and gently peel off the silicone mat or baking paper. Place the cake tin over it and cut 2 hexagons using a sharp knife on the outside of the tin.
  3. Put the tin on a serving tray and place a hexagon of the chocolate sponge in the base. Garnish the cake with large raspberries.
  4. To make the white chocolate mousse, and pour it over the raspberries. Put the second hexagon on the top and press gently with the fingertips. Set in the fridge for 8 hours. Make the chocolate shavings.
  5. To make the chocolate ganache, melt the chocolate and butter in the microwave following the method in step 1. Then add the cold milk and the cream in 3 or 4 batches. This will cool the temperature of the ganache. Put back in the microwave for an extra 20 seconds to warm it up and bring it back to 40°C (it must feel warm but not hot), which is a good temperature to use a ganache. Pour it over the cake and spread it out with a large pallet knife. Set in the fridge.
  6. Half an hour before serving, blowtorch all the way around the hexagon frame to melt the edges of the cream and remove it by lifting it up with a kitchen cloth. Decorate the cake with white chocolate mousse, raspberries and chocolate shavings.

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