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 -

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
600g Black butter 480g CHD-O68MARA 540g eggs 300g brown sugar 300g White caster sugar 200g weak flour 80g powdered almond 200g Chocolate buttons	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.

Red berries individual cake

Recipe

Cherry compote

Raspberry mousse

Red joconde sponge cake for moulds

Chocolate brownie

Assembly

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Red berries individual cake

Recipe

Cherry compote

Raspberry mousse

Red joconde sponge cake for moulds

Chocolate brownie

Assembly

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