Chocolate and raspberry brioche cake


chocolate recipes,brioche, raspberry,desserts and

Ingredients 18
Servings 8
Time 20min (plus resting time)

Ingredients

  • Brioche:
  • 250
    g
    cake flour
  • 12
    g
    fresh yeast
  • 25
    ml
    tepid water
  • 30
    g
    castor sugar
  • 7
    ml
    salt
  • 2
    Tbs
    orange zest
  • 3
    large eggs
  • 150
    g
    unsalted butter (at room temp)
  • Filling:
  • 330
    g
    frozen raspberries
  • 150
    g
    castor sugar
  • 500
    g
    dark couverture chocolate
  • 150
    ml
    cream
  • Garnish:
  • 70
    g
    walnuts
  • 15
    g
    orange peel
  • 100
    g
    castor sugar
 

Method

1h10
 

Dissolve yeast in water. Sieve flour onto work surface and make a well. Sprinkle salt and sugar on the inside of the well.

Add the yeast mixture and 3 eggs in the centre and mix, slowly adding in flour till a soft sticky dough forms. Knead for 10 minutes till smooth and shiny.

Fold in small pieces of butter until each piece is combined, don’t take too long as it could melt out. When complete, knead the dough until smooth. 

Put the dough in a bowl and cover. Let it proof for 3-4 hours till trebled in size. 

Punch down and knead for 2 minutes, adding in orange zest. Place back in the bowl and re-cover. Let it rise in the fridge overnight.

Heat the cream and pour it over the fine chopped chocolate, mix until all the chocolate is melted. Let it cool.

Place frozen raspberries in a pot with the castor sugar. Let it cook until thick – about 45 minutes. Let it cool. 

Working quickly, roll out the brioche onto a floured surface till 5mm thick. Spread the cooled raspberry jam and half of chocolate ganache on top. Roll up the brioche into a log making sure that the filling does not all squish out. Then roll the log into a spiral. Place the spiraled brioche into a heavy buttered 18 cm diameter loose bottomed cake tin. 

Bake for 10 minutes at 220°C then for 25 minutes at 180°C.

Toast the walnuts. Remove the pith from the orange peel, cut into 3cm long match sticks. Melt the castor sugar in a pot until all melted and a caramel cover. Sprinkle the walnuts and orange peel over a Silpat and pour the caramel over. Let it harden and cool and then break into clusters.

Remove from the cake tin and let it cool completely. Spread on the rest of the chocolate ganache and place the orange and nut clusters on top. 

Serve.

chocolate recipes,brioche, raspberry,desserts and


Recipe by Cassandra Fernandes of The Institute of Culinary Arts.


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Also try these recipes:

Flourless dark chocolate cake
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