Makes 8

60g Lewis Road Creamery butter, cubed
½ cup (100g) soft brown sugar
¼ cup cream
Pinch of Sal de Añana spring salt
200g Valrhona Manjari chocolate fèves
3 large free range eggs
1 tsp Heilala pure vanilla extract
¼ cup (35g) Sabato gluten-free flour
1 Tbsp Valrhona cocoa powder, sifted
125g raspberries (fresh or frozen)

TO DECORATE:
50g Valrhona raspberry inspiration fèves, melted
Valrhona chocolate pearls
A few Fresh-As freeze dried raspberries, crushed

Preheat oven to 160°C. Lightly grease 8 x ½ cup capacity cake tins and line the bases with circles of baking paper cut to fit.

Place the butter, sugar, cream, salt and chocolate fèves in a pot and set over low heat; stir until melted and smooth then set aside to cool a little.

Place the eggs, vanilla, flour and cocoa in a bowl and whisk until combined. Whisk in the chocolate mixture just until combined. Pour into prepared tins, dividing the mixture evenly – expect the mixture to only half-fill the tins. Top each with a few raspberries.

Bake for 20–25 minutes or until a skewer inserted comes out clean. Remove to cool in the tins for 10 minutes before turning out and transferring to a wire rack to cool completely before decorating.

To decorate, drizzle the cakes with melted raspberry inspiration; scatter with chocolate pearls and crushed freeze dried raspberries.

Recipe by Julie Le Clerc

Sale

Unavailable

Sold Out