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.
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