Recipes
Date posted: 06/04/2020
Ingredients
| Callebaut® ruby chocolate callets | 225g |
| Callebaut® gold chocolate callets | 80g |
| Soft butter | 225g |
| Caster sugar | 225g |
| Gluten-free self-raising flour | 225g |
| Everyday Favourites free range medium eggs | 4 |
| Fresh raspberries | 100g |
| Raspberry puree | 180g |
| Lemon | Juice of 1 |
| Icing sugar | 20g |
| Raspberries | for decoration |
Method
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- 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.