Date posted: 06/04/2020

Gold & ruby chocolate cake with raspberry coulis

  • Serves 12
Votes: 1 Average: 5


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


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  1. Cream the butter and sugar until light and fluffy.
  2. Gradually beat the eggs into the butter mixture.
  3. Sieve in the flour and mix well.
  4. Gently fold in the fresh raspberries and gold callets.
  5. Pour the mixture into a round tin and bake at 160°C for 35-40 minutes.
  6. For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice.
  7. Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting.
  8. For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration.
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