Combining notes of caramel from Callebaut’s Gold chocolate callets with the intense fruitiness of Ruby chocolate callets, Callebaut has created a Gold and Ruby Chocolate Cake suitable for gluten-free diets.
Recipe:
Gold & Ruby Chocolate Cake
Serves 12
INGREDIENTS
Callebaut® Ruby Chocolate Callets 225g
Callebaut® Gold Chocolate Callets 80g
Soft butter 225g
Caster Sugar 225g
Gluten-free self-raising flour 225g
Medium eggs 4
Fresh raspberries 100g
Raspberry puree 180g
Juice of 1 Lemon
Icing sugar 20g
Raspberries (for decoration)
METHOD
Cream the butter and sugar until light and fluffy
Gradually beat the eggs into the butter mixture
Sieve in the flour and mix well
Gently fold in the fresh raspberries and gold callets
Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice
Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration
