Name: Raspberry Delice
Yield: Makes about 16 slices
Cuisine: French
Ingredients: Chocolate decorations; 180 g (6½ oz/¾ cup) caster (superfine) sugar; 100 g (3½ oz) raspberry purée (see Blackcurrant Purée); 130 g (4½ oz) egg yolks (about 6 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; 30 g (1 oz) caster (superfine) sugar; 1 quantity Chocolate Mousse – Anglaise Method; 50 ml (1¾ fl oz/3 tbsp) water; 60 g (2 oz/¼ cup) caster (superfine) sugar; 115 g (4 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 20 g (¾ oz) plain (all-purpose) flour, sifted; 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; 200 g (7 oz) egg whites (about 6½ eggs); 50 g (1¾ oz) egg yolks (about 2½ eggs); 5 g (¾ tsp) leaf gelatine; 115 g (4 oz) egg whites (about 4 eggs); edible gold leaf Fresh raspberries; 75 g (2½ oz) raspberries; 1 quantity Kirsch Syrup; 60 g (2 oz/5 tbsp) unsalted butter, cubed; 60 g (2 oz/scant ⅔ cup) cocoa powder, sifted

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</

Method

First, make the rich chocolate sponge:

1 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). Add in the cubed but