Chocolate Raspberry Fudge Cake
Difficult
Makes: 3
Astonish your customers with this rich, delicious, and decadent Chocolate Raspberry Fudge Cake. They are sure to be surprised by the fact that it’s 100% vegan.
Astonish your customers with this rich, delicious, and decadent Chocolate Raspberry Fudge Cake. They are sure to be surprised by the fact that it’s 100% vegan.
Shelf life:
3 days
Conservation:
Refrigeration at 5° C (41° F)
Containing: 10 Components
Demonstration video<span>Chocolate Raspberry Fudge Cake</span>

Chocolate Fudge Cake

Ingredients: Chocolate Fudge Cake

  • 0.2 oz
    Flax seeds, ground
  • 3.4 oz
    water
  • 3.9 oz
    Plant-based butter
  • 3.9 oz
    Callebaut Madagascar
  • 5.6 oz
    water
  • 4.5 oz
    All purpose flour
  • 0.9 oz
    Cacao Barry Cacao Barry
  • 0.1 oz
    Baking Soda
  • 0.1 oz
    Baking powder
  • 8.5 oz
    sugar
  • 3.5 oz
    Flax eggs
  • 0.6 oz
    vegetable oil
  • 1.8 oz
    Oat creme fraiche

Preparation: Chocolate Fudge Cake

  1. Preheat the oven to 160°C (320°F).
  2. Whisk together the ground flax seeds and the water and allow to rest for 10 minutes.
  3. Melt the butter and chocolate together in a plastic bowl in the microwave. Stir well.
  4. Whisk the oil and the oat crème fraîche into the melted chocolate mixture.
  5. Add the water and flax eggs and mix well.
  6. Add the sugar and whisk until thoroughly combined.
  7. Sift together both flours, the cocoa powder, the baking soda, and baking powder.
  8. Fold the dry ingredients into the wet ingredients in two additions, whisking well after each addition.
  9. Transfer the batter to a piping bag and cut a large hole for the tip.
  10. Pipe a 1 cm (0.4”) layer into the molds, place the mold on a rack, and then bake at 160°C (320°F) for 20 minutes.
  11. You can tell if the sponge is cooked by gently pressing down on the surface; when it’s ready, the sponge should spring back.
  12. Remove the baked cakes from the oven, and allow them to cool.
  13. Transfer to the freezer and allow to freeze completely before unmolding.
  14. Reserve the unmolded cakes, covered in plastic wrap, in the freezer until ready for the final assembly.

View tools

  • Whisk
  • Strainer
  • Microwave
  • Piping Bag
  • Scissors
  • Mixing bowl
  • Spatula
  • Silicone mold: Flexipan® Origine Oval

Crunchy Praline Layer

Ingredients: Crunchy Praline Layer

  • 2.1 oz
    Puffed rice cereal
  • 4.2 oz
    Callebaut Hazelnut Praline

Preparation: Crunchy Praline Layer

  1. Start by melting the chocolate in the microwave in stages until it is completely melted.
  2. Combine the melted chocolate with the praline and the puffed rice cereal, and mix well.
  3. Transfer the mixture to a metal tray lined with parchment.
  4. Spread it into a rectangle using an offset spatula.
  5. Cover with another sheet of parchment and roll to a 5mm (0.2”) thickness.
  6. Allow the praline layer to rest in the refrigerator until set.
  7. Once solid, peel away both parchment layers.
  8. Place the stencil on the praline layer, and cut around it with a small knife.
  9. The stencil should be the same size as the mold used to bake the Fudge Cake.
  10. You will need to cut 3 pieces.
  11. Remove the excess and store the shapes in the refrigerator until needed for assembly.
  12. The excess can be gently warmed in the microwave and used to create more inserts.

View tools

  • Metal Tray
  • Knife
  • Microwave
  • Parchment paper
  • Offset spatula
  • Rolling pin
  • Stencils
  • Bowl (s)
  • Spatula

Potato Protein Egg White Mixture

Ingredients: Potato Protein Egg White Mixture

  • 5.1 oz
    Water pH7
  • 0.2 oz
    Potato Protein
  • 0.0 gr
    Lemon juice or citric acid
  • 0.0 gr
    baking soda

Preparation: Potato Protein Egg White Mixture

  1. Test the water’s pH level. The ideal pH for this preparation is 7 (neutral).
  2. If the water is too alkaline (the pH is too high), add a drop of citric acid or lemon juice.
  3. If it is too acidic (the pH is too low), add a pinch of baking soda.
  4. Pour the water into a tall recipient and add the potato protein.
  5. Blend with an immersion blender until it is completely combined.
  6. Allow this mixture to hydrate for 30 minutes.
  7. You will use the egg white mixture in both the Italian meringue for the Raspberry Mousse and the Vegan Chocolate Sablée.

View tools

  • Tall recipient
  • Immersion blender
  • PH test strips or meter

Potato Protein Italian Meringue

Ingredients: Potato Protein Italian Meringue

  • 5.3 oz
    Potato Protein Egg White Mixture
  • As needed
    Salt
  • As needed
    xanthan gum
  • As needed
    baking soda
  • 1.8 oz
    Sugar #1
  • 3.5 oz
    Water
  • 8.8 oz
    Sugar #2

Preparation: Potato Protein Italian Meringue

  1. Pour the potato protein egg white mixture into the bowl of the tabletop mixer and whisk on medium speed until soft peaks form.
  2. Add a pinch of salt, xanthan gum, baking soda, and the first amount of sugar.
  3. Allow the mixture to continue whisking while heating the water and the second quantity of sugar in a small saucepan until the mixture reaches 118°C (244°F).
  4. Slowly pour the sugar syrup into the potato protein mixture while it is whisking.
  5. Keep whipping until the bowl feels cool to the touch.
  6. Reserve for use in the raspberry mousse.

View tools

  • Cooktop
  • Saucepan
  • Thermometer
  • Piping bag with round tip
  • Spatula

Raspberry Mousse

Ingredients: Raspberry Mousse

  • 8.8 oz
    raspberry puree
  • 0.7 oz
    sugar
  • 1.1 oz
    pastry cream powder
  • 2.1 oz
    Callebaut Cocoa butter
  • 15.4 gr
    Soy lecithin, liquid
  • 4.4 oz
    Oat creme fraiche
  • 4.4 oz
    Potato protein Italian meringue

Preparation: Raspberry Mousse

  1. Start by warming the raspberry puree in the saucepan until it comes to a boil.
  2. In the meantime, mix the pastry cream powder and sugar in a bowl.
  3. Pour half the raspberry puree over the combined sugar and pastry cream powder and mix well.
  4. Transfer this mixture back into the saucepan.
  5. Continue to heat the mixture while whisking until it thickens.
  6. Take the saucepan off the heat, add the Mycryo and soy lecithin, and mix well.
  7. Pour the mixture into a bowl, and cover with plastic wrap making sure the plastic touches the entire surface of the mixture.
  8. Refrigerate until it reaches 35oC (95°F).
  9. Once the mixture is cooled, mix in the oat crème fraîche.
  10. Then fold in half the Italian meringue and mix well.
  11. Add the remaining half of the Italian meringue and fold in carefully.
  12. Put the raspberry mousse in a piping bag fitted with a round tip.
  13. Pipe a 1 cm (0.4”) layer of the mousse in the silicone molds.
  14. Place in the freezer until completely frozen, then unmold, cover with plastic film, and store in the freezer until needed.
  15. Reserve the extra mousse in the piping bag for use in the final assembly.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Plastic film
  • Bowl (s)
  • Piping bag with round tip
  • Spatula
  • Silicone mold: Flexipan® Origine Oval

Chocolate Raspberry Ganache

Ingredients: Chocolate Raspberry Ganache

  • 0.9 oz
    Callebaut Cocoa butter
  • 5.3 oz
    raspberry puree
  • 1.4 oz
    sugar
  • 1.9 oz
    Soya cream
  • 0.4 oz
    Framboise liqueur

Preparation: Chocolate Raspberry Ganache

  1. Melt the cocoa butter and the chocolate in the microwave in separate bowls.
  2. Meanwhile, combine the raspberry puree and sugar in a saucepan and warm them until the sugar is completely dissolved, at about 60°C (140°F).
  3. Warm the soy cream in the microwave and whisk it into the raspberry puree.
  4. Mix the melted chocolate and melted cocoa butter together and pour them into a tall recipient.
  5. Pour the warm raspberry mixture into the chocolate and homogenize with the immersion blender.
  6. Lastly, add the Framboise and emulsify.
  7. Pour the ganache into a piping bag and reserve for assembly.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Immersion blender
  • Microwave
  • Piping Bag
  • Mixing bowl
  • Spatula

Dark Chocolate Glaze

Ingredients: Dark Chocolate Glaze

Preparation: Dark Chocolate Glaze

  1. Bring the oat milk and glucose to a boil.
  2. Mix the sugar and pectin together and mix them into the milk.
  3. Bring the mixture back to a boil and cook for 1 minute.
  4. Pour the hot liquid over the cocoa mass in a tall recipient and homogenize with the immersion blender.
  5. Cover the glaze with plastic film, being sure the film touches the entire surface of the glaze.
  6. Store in the refrigerator until needed.
  7. You will use the glaze at 40°C (104°F) and may need to rewarm it.

View tools

  • Cooktop
  • Saucepan
  • Immersion blender
  • Spatula

Vegan Chocolate Sablée

Ingredients: Vegan Chocolate Sablée

  • 4.9 oz
    cake flour
  • 0.4 oz
    Callebaut Cocoa powder
  • 1.4 oz
    margarine, vegan
  • 0.7 oz
    coconut oil, melted
  • 0.7 oz
    Coconut flour
  • 1.2 oz
    Callebaut Deodorized Cocoa Butter
  • 0.8 oz
    Potato Protein Egg White Mixture
  • 1.9 oz
    icing sugar

Preparation: Vegan Chocolate Sablée

  1. Mix the flour, cocoa powder, and vegan margarine in the bowl of a tabletop mixer fitted with the paddle attachment.
  2. Add in the coconut oil, coconut flour, and cocoa butter and mix again.
  3. Add the potato protein solution and icing sugar and mix just until the dough comes together.
  4. Do not overwork. The dough will be crumbly.
  5. Turn the dough out onto a bench covered in plastic film, and shape the dough into a rectangle of approximately 1 cm (0.4”) thick.
  6. Wrap the dough in the plastic film and place it in the refrigerator to rest for 30 min.
  7. Place the chilled dough between two guitar sheets, and roll it out to 3mm (0.12”) thickness.
  8. Remove the top guitar sheet.
  9. Using a template that is 2 cm bigger than the one used to cut the crunchy praline layer, cut shapes from the dough.
  10. You will need 3 pieces.
  11. Carefully place the cut dough onto a tray covered with a perforated Silpain®.
  12. Cover the dough cut-outs with a second Silpan®.
  13. Allow to rest in the refrigerator for about 30 minutes.
  14. Once chilled, bake the sablées in a preheated oven for about 20 minutes at 160°C (320°F).
  15. Once baked, allow the sablées to cool completely.

View tools

  • Metal Tray
  • Knife
  • Bowl scraper
  • Guitar sheets
  • Rolling pin
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Glazing rack
  • Spatula
  • Silpain® perforated silicone mats
  • Template

Chocolate Decor

Ingredients: Chocolate Decor

  • As needed
    IBC creative gold powder
  • As needed
    IBC Creative scarlet powder
  • As needed
    Pure alcohol 94%
  • As needed

Preparation: Chocolate Decor

  1. Wipe a plastic board with a slightly damp cloth, place a guitar sheet on top, and smooth out any wrinkles.
  2. Mix each of the creative powders with a little alcohol to dissolve them.
  3. Using a natural sponge, dip it into the dissolved powder and then onto the guitar sheet.
  4. Print the sheet with the dissolved gold powder first, and then go back and dab the sheet with the scarlet powder.
  5. Spread a thin layer of dark chocolate on top and allow it to set.
  6. Place a stencil on top and cut around it.
  7. Cover with a guitar sheet and place a tray on top.
  8. Place into the fridge to set fully. This will take at least 30 minutes.
  9. Carefully unmold the chocolate decorations by gently peeling the guitar sheet away from the chocolate.
  10. Transfer the chocolate shapes to a clean tray lined with parchment, and reserve them for the final assembly.

View tools

  • Knife
  • Offset spatula
  • Guitar sheets
  • Stencils
  • Plastic board
  • Natural sea sponge
  • Small mixing bowls

Final Assembly

Ingredients: Final Assembly

  • As needed
    gold leaf
  • As needed
    fresh raspberries

Preparation: Final Assembly

  1. Insert a layer of fudge cake into each cavity of the mold, and pipe a layer of ganache on top of it.
  2. Using a small, offset spatula, bring some of the ganache up to create a thin layer that covers the sides of the molds.
  3. Place a layer of crunchy praline on top of the ganache and press it down gently.
  4. Pipe a small amount of ganache on top of the praline layer and spread the ganache to cover the praline layer. This will help secure the next layer.
  5. Insert the second layer of fudge cake.
  6. Place a frozen layer of raspberry mousse on top of the cake layer. Press down lightly.
  7. Pipe some ganache on top of the mousse and spread it to cover the mousse.
  8. Place a final layer of fudge cake on top and press down gently.
  9. Cover with a sheet of parchment paper and place in the freezer until well frozen.
  10. Once the cakes are frozen, unmold them carefully.
  11. Place the cake on a glazing rack and cover the cake with the Chocolate Pectin Glaze, being sure to cover all of the sides.
  12. Remember that your glaze should be at 40°C (104°F).
  13. Tap the rack lightly to remove any air bubbles.
  14. Using an offset spatula, carefully remove each cake from the glazing rack and place it on a sablée base.
  15. Pipe some of the reserved raspberry mousse decoratively on top of the cake and top with a chocolate decoration.
  16. Decorate with fresh raspberries and gold leaves.

View tools

  • Large offset spatula
  • Small offset spatula
  • Glazing rack
  • Silicone mold: Flexipan® Origine Oval

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