Gâteau des Deux Pierre

Name: Gâteau des Deux Pierre
Yield: Serves 6
Ingredients: Sugar syrup, made with 50 g caster sugar and 50 ml water; Sugar syrup, made with 50 g caster sugar and 50 ml water; icing sugar; 350 g baker’s chocolate; 50 ml framboise (raspberry liqueur); 175 g raspberries; Sugar syrup, made with 50 g caster sugar and 50 ml water; 50 ml framboise (raspberry liqueur); 4 prepared gelatine leaves; 75 ml water; 500 ml double cream, lightly whipped; 250 g couverture chocolate, melted; 40 g cocoa powder; 4 eggs, separated; 125 g caster sugar; 50 g caster sugar; 85 g plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

This spectacular dessert, a truly delicious blend of chocolate and raspberries, is completely encased in rich chocolatey ribbons. Make the separate components one at a time, then assemble the cake at the end.

Ingredients

For the Sponge Cake

85 g plain flour
40 g cocoa powder
4

Dessert

Method

Make the sponge cake: sift the flour and cocoa powder. Whisk the egg whites until soft peaks form. Gradually add the sugar and continue to whisk until smooth. Mix in egg yolks, then gently fold in dry ingredients. Bake in a greased and lined Swiss roll tin at 220°C, 8-1