Chocolate based dessert recipes are always a treat for all chocolate lovers. It becomes much better, if it is a gorgeous looking dessert on your plate, can’t wait to have it then. Well, today we have another great recipe by Celebrity Chef Bruno Pastorelli where he has done wonders again and created a fabulous chocolate dessert.
If you follow the recipe exactly, this can be done at home and you will have a great chocolate dessert to serve, so try this!
Cook Time Total Time Yields
30 mins 30 mins 4 Serving
Ingredients & Instructions:
1700 g Whole eggs
1000 g Caster sugar
1000 g Flour
25 g Baking powder
200 g Cocoa powder
1500 g Cream 35 %
Whisk together the whole eggs and the fine granulated sugar, add the flour, yeast powder and sifted cocoa powder.
Add the whipped cream.
Bake on silpat in a frame, 1300g of biscuit per frame.
Oven temperature 180°C for about 10 minutes.
Raspberry gel with seeds
500 g Bake proof raspberry with seeds
500 g Water
900 g Caster sugar
500 g Frozen sugared raspberry puree
80 g Gelatine leaves
1000 g Frozen raspberries
Heat together the raspberry with seeds, water, fine granulated sugar and raspberry puree.
Add the gelatine.
Add the frozen raspberries.
Heat the mixture to thaw the raspberries and to
Bind all the ingredients.
Pour into a frame over a “guitar sheet” and deep freeze.
Chocolate and raspberry sauce
1200 g Cream 35%
800 g Frozen raspberry puree
1300 g Dark chocolate 64%
600 g Fine butter
450 g Inverted sugar
Boil the cream and the raspberry puree together
Pour over the pieces of chocolate couverture.
Add the butter and the inverted sugar.
Divide by 3 = 1450g
Note: An incredibly tasty and absolutely gorgeous looking and irresistible dessert is ready, serve at your home dinners or parties, Bon Apatite!
Recipe & picture courtesy: Celebrity Chef Bruno Pastorelli (Meilleur Ouvrier de France)