Raspberry Delice

Name: Raspberry Delice
Cuisine: French
Ingredients: 115 g (4 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 30 g (1 oz) caster (superfine) sugar; 5 g (¾ tsp) leaf gelatine; 60 g (2 oz/scant ⅔ cup) cocoa powder, sifted; 130 g (4½ oz) egg yolks (about 6 eggs); 130 g (4½ oz) egg yolks (about 6 eggs); 180 g (6½ oz/¾ cup) caster (superfine) sugar; 200 g (7 oz) egg whites (about 6½ eggs); 200 g (7 oz) egg whites (about 6½ eggs); 1 quantity Raspberry Ganache (see Orange Ganache), made with 200 g (7 oz) raspberry purée instead of the reduced orange juice and 35 g (1 oz) caster (superfine) sugar; 1 quantity Raspberry Ganache (see Orange Ganache), made with 200 g (7 oz) raspberry purée instead of the reduced orange juice and 35 g (1 oz) caster (superfine) sugar; 1 quantity Raspberry Ganache (see Orange Ganache), made with 200 g (7 oz) raspberry purée instead of the reduced orange juice and 35 g (1 oz) caster (superfine) sugar; 1 quantity Raspberry Ganache (see Orange Ganache), made with 200 g (7 oz) raspberry purée instead of the reduced orange juice and 35 g (1 oz) caster (superfine) sugar; 1 quantity Kirsch Syrup; 1 quantity Chocolate Mousse – Anglaise Method; 115 g (4 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 1 quantity Raspberry Compote (see Cherry Compote), made with 100 g (3½ oz) each of raspberries and raspberry purée and 30 g (1 oz) jam sugar; 1 quantity Raspberry Compote (see Cherry Compote), made with 100 g (3½ oz) each of raspberries and raspberry purée and 30 g (1 oz) jam sugar; 1 quantity Raspberry Compote (see Cherry Compote), made with 100 g (3½ oz) each of raspberries and raspberry purée and 30 g (1 oz) jam sugar; 1 quantity Raspberry Compote (see Cherry Compote), made with 100 g (3½ oz) each of raspberries and raspberry purée and 30 g (1 oz) jam sugar; 1 quantity Raspberry Ganache (see Orange Ganache), made with 200 g (7 oz) raspberry purée instead of the reduced orange juice and 35 g (1 oz) caster (superfine) sugar; 1 quantity Raspberry Compote (see Cherry Compote), made with 100 g (3½ oz) each of raspberries and raspberry purée and 30 g (1 oz) jam sugar; 50 ml (1¾ fl oz/3 tbsp) water; 100 g (3½ oz) raspberry purée (see Blackcurrant Purée); 100 g (3½ oz) raspberry purée (see Blackcurrant Purée); 75 g (2½ oz) raspberries; Chocolate decorations; edible gold leaf Fresh raspberries; 60 g (2 oz/5 tbsp) unsalted butter, cubed; 50 g (1¾ oz) egg yolks (about 2½ eggs)

Preparation info

Makes about
16
slices

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

The sharpness of the raspberry cuts beautifully through the richness of the chocolate in this traditional French patisserie.

Ingredients

1 quantity Kirsch Syrup
1 quantity Raspberry Ganache (see Orange Ganache</

Europe
France
Cake
Mediterranean

Method

First, make the rich chocolate sponge:

Preheat the oven to 180°C (350°F/ Gas 4) and line a 25.5 × 30cm (10 × 12 inch) baking tray (sheet) with a non-stick baking mat. Melt the chopped chocolate over a bain-marie (water bath)