Chocolate and raspberry stack
I made this dessert right after making my blueberry beauty. It's simple and requires minimal ingredients, plus it is very delicious. I had a lot of leftover chocolate sponge and a delicious chocolate stack came to my mind. I also had some leftover frozen raspberries in the freezer and because chocolate and raspberries go so well together, I also made a raspberry jam.
First I made a dark chocolate ganache, because it is important that is cools down. After the ganache was in the fridge for some time, I whipped it, for a fluffy texture. When I was whipping it the first time it curdled. The texture was off, it was crumbly, liquid and horrible. I repaired it by pouring it in the pan and heating it again, until the chocolate and the cream combined back. The ganache was fine the second try. I don't know why this happens but the ganache splits quickly when whipped so be careful not to over whip. It almost always happens to me and I always have to do it again.
Raspberry jam is simple to make, all you need is frozen or fresh raspberries, cornstarch and sugar. The mixture cooks for a few minutes until thick. The jam can be used in many different ways, on your pancakes, croissants or other pastry. It can also be kept in the fridge for a week or so, or frozen for longer.
For a special look I tempered some chocolate and made chocolate disc to go on top of the stack. Making discs is quite tricky, the chocolate must be tempered and thin, but thick enough for the disc not to brake. I usually avoid tempering chocolate in the summer, but we had a few cool days and I took advantage of them. I made all sorts of chocolate decorations and discs for decorations. For extra shine I colored my disc with powdered gold food color, but you can use any kind you want (make sure it is for chocolate) or don't color at all.
This stacks are fast and simple to make and can be made in all sorts of combinations. Use any leftover sponge cake you have on hand and you favorite jam to go with it. Whip up some ganache and you have a perfect dessert.
Time:
Preparation: 30min
Cooking: 15min
Baking: 20min
Resting: 1 hour
Combine flour, salt and cocoa powder in a bowl and set aside. In the bowl of your electric or hand mixer whisk the eggs until light and frothy. While whisking gradually add the sugar and whisk until the mixture becomes thick and pale.
Take 1/4 of the egg mixture and mix with the warm whipping cream and melted butter, fold to combine, set aside. Take the flour mixture and sprinkle into the 3/4 of the egg mixture and fold to combine. Pour the 1/4 egg mixture with the butter and the cream in to the bater with the flour. Fold to combine and pour in to the prepared baking pan.
First I made a dark chocolate ganache, because it is important that is cools down. After the ganache was in the fridge for some time, I whipped it, for a fluffy texture. When I was whipping it the first time it curdled. The texture was off, it was crumbly, liquid and horrible. I repaired it by pouring it in the pan and heating it again, until the chocolate and the cream combined back. The ganache was fine the second try. I don't know why this happens but the ganache splits quickly when whipped so be careful not to over whip. It almost always happens to me and I always have to do it again.
Raspberry jam is simple to make, all you need is frozen or fresh raspberries, cornstarch and sugar. The mixture cooks for a few minutes until thick. The jam can be used in many different ways, on your pancakes, croissants or other pastry. It can also be kept in the fridge for a week or so, or frozen for longer.
For a special look I tempered some chocolate and made chocolate disc to go on top of the stack. Making discs is quite tricky, the chocolate must be tempered and thin, but thick enough for the disc not to brake. I usually avoid tempering chocolate in the summer, but we had a few cool days and I took advantage of them. I made all sorts of chocolate decorations and discs for decorations. For extra shine I colored my disc with powdered gold food color, but you can use any kind you want (make sure it is for chocolate) or don't color at all.
This stacks are fast and simple to make and can be made in all sorts of combinations. Use any leftover sponge cake you have on hand and you favorite jam to go with it. Whip up some ganache and you have a perfect dessert.
Chocolate and raspberry stack
(Makes about 6)
Preparation: 30min
Cooking: 15min
Baking: 20min
Resting: 1 hour
For the chocolate sponge:
- 3 eggs
- 90g granulated white sugar
- 70g all-purpose flour
- 1/2 teaspoon baking powder
- 15g cocoa powder
- 20g melted butter
- 15g room temperature heavy cream
- a pinch of salt
- 1/2 teaspoon vanilla extract
- Kirsch liqueur (optional)
For the raspberry jam:
- 150g raspberries (I used frozen)
- 1+1/2 tablespoon white granulated sugar
- 1/2 teaspoon cornstarch (mix it with a splash of water)
- 100g dark chocolate
- 100g heavy cream
- a pinch of salt
- 1 teaspoon instant espresso (optional)
- 10g butter
- 100g dark chocolate
Preheat oven to 180°C (356°F).
Line the 30cm x 30cm baking pan (or 26 diameter circle) with parchment paper or silicon mat, if you do not have this type of baking pan you can use a smaller or wider type of a baking pan but this will affect the thickens and the baking time of the sponge.
Line the 30cm x 30cm baking pan (or 26 diameter circle) with parchment paper or silicon mat, if you do not have this type of baking pan you can use a smaller or wider type of a baking pan but this will affect the thickens and the baking time of the sponge.
Combine flour, salt and cocoa powder in a bowl and set aside. In the bowl of your electric or hand mixer whisk the eggs until light and frothy. While whisking gradually add the sugar and whisk until the mixture becomes thick and pale.
Take 1/4 of the egg mixture and mix with the warm whipping cream and melted butter, fold to combine, set aside. Take the flour mixture and sprinkle into the 3/4 of the egg mixture and fold to combine. Pour the 1/4 egg mixture with the butter and the cream in to the bater with the flour. Fold to combine and pour in to the prepared baking pan.
Bake the sponge for 14-16 minutes. Check if the sponge in baked with a toothpick. Insert the toothpick in the sponge and if it comes out clean it means that the sponge is done, if the toothpick does not come out clean, bake the sponge for another minute and check again.
After the sponge is done baking, leave aside to cool. When the sponge is cool enough cut it into circles. Because the sponge is quite thick I split mine lengthwise, so I ended up with two thiner pieces. With the help of a pastry brush, brush a little Kirsch (if using) on each circle. Store them in an airtight container until ready to use. They also freeze very well, so you can freeze a couple for later use.
Making chocolate ganache:
Pour the cream in a small sauce pan, add instant espresso and heat until boiling. Meanwhile chop the chocolate into small pieces and place in a heat proof bowl. When the cream is hot enough, pour it over the chocolate and wait 2 minutes.
Stir the mixture until smooth and glossy. Add salt and mix. Place the ganache in the fridge until thick and cool.
Before assembly, place the ganache in the electric mixer and whip until soft and fluffy. Be careful not to over-whip, the ganache can split and become wet and lumpy.
Place in a piping bag and set in the fridge until you have all your components ready to assemble.
Making raspberry jam:
Place raspberries in a small pot, add sugar and cook until boiling. Combine cornstarch and a dash of water, so you get a paste. Pour the paste in the raspberries and stir.
Cook until thick, take off the heat and set aside to cool slightly. Pour the mixture in a glass jar and place aside to cool completely.
Making chocolate discs:
Chop 75 grams of dark chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 25 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 75 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently and cool the chocolate until it reaches 27°C (81°F). When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).
Now the chocolate is at the ideal working temperature, and you must work quickly. Spread the chocolate thinly on an acetate sheet. Set aside in a cool environment to set partially. Take a ring mold and cut the chocolate. Set in fridge to firm up.
Once firm take the circles carefully from the acetate. If you wish you can color them with food coloring, I used gold food color for extra shine.
Assembly:
Take the sponge circle and spread on the raspberry jam. Pipe whipped ganache on top and place on the second chocolate sponge circle.
Continue doing this until you are happy with the hight and the look of your chocolate stack. After the last sponge in added, pipe the ganache and layer a chocolate disc on top.
Decorate with edible flowers, tempered chocolate swirls and raspberries.
Making chocolate ganache:
Pour the cream in a small sauce pan, add instant espresso and heat until boiling. Meanwhile chop the chocolate into small pieces and place in a heat proof bowl. When the cream is hot enough, pour it over the chocolate and wait 2 minutes.
Before assembly, place the ganache in the electric mixer and whip until soft and fluffy. Be careful not to over-whip, the ganache can split and become wet and lumpy.
Making raspberry jam:
Place raspberries in a small pot, add sugar and cook until boiling. Combine cornstarch and a dash of water, so you get a paste. Pour the paste in the raspberries and stir.
Making chocolate discs:
Chop 75 grams of dark chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 25 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 75 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently and cool the chocolate until it reaches 27°C (81°F). When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).
Now the chocolate is at the ideal working temperature, and you must work quickly. Spread the chocolate thinly on an acetate sheet. Set aside in a cool environment to set partially. Take a ring mold and cut the chocolate. Set in fridge to firm up.
Once firm take the circles carefully from the acetate. If you wish you can color them with food coloring, I used gold food color for extra shine.
Assembly:
Take the sponge circle and spread on the raspberry jam. Pipe whipped ganache on top and place on the second chocolate sponge circle.
Continue doing this until you are happy with the hight and the look of your chocolate stack. After the last sponge in added, pipe the ganache and layer a chocolate disc on top.
Decorate with edible flowers, tempered chocolate swirls and raspberries.
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