Raspberry-Chocolate Stack

Free recipe!
Credit: Mathilde de l'Ecotais
Ingredients (10 people)

Making the ganache

Assembly and finish

Instructions

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Step 1: Making the ganache

Bring milk and cream to a boil. Pour over the chocolate, chopped into very small pieces. Stir until completely melted and smooth, then add butter. Mix thoroughly. Pour a very thin layer of ganache into a baking frame and chill until the mixture solidifies (about one hour). Cut into rectangles, slightly smaller than the planned dimensions of the chocolate shortbread pieces.

Step 2: Making the shortbread rectangles

Salt the butter. Add flour, baking powder and last, sifted cocoa. In a separate bowl, beat egg yolks together with sugar until light in color. Use a spatula to combine the two mixtures. Set aside to chill for several hours. Use a sheeter to roll the dough into a 1/10 inch (2 mm) sheet, cut into rectangles measuring 2 × 3 1/2 inches (5 × 9 cm) and bake in a pre-heated oven at 340°F (170°C).

Step 3: Preparing the raspberry compote and juice

Take a little sugar and mix together with pectin. Heat the remaining sugar to 250°F (120°C), add raspberries, let cook over low heat, then add the sugar mixed with pectin. Mix well and let cool. To make the juice: let stew raspberries and sugar in a double boiler for about one hour on low heat. Strain through a cheesecloth-lined chinois. Avoid mashing the fruit to make a clear juice.

Step 4: Assembly and finish

Using the chocolate shortbread rectangle as the base, stack a ganache rectangle on top, and cover with a thin layer of raspberry compote. Next, put down a layer of fresh raspberries. Repeat the layers in the same order to make a two-level dessert. Finish the assembly with a chocolate square and decorate with a piece of gold leaf. Place on a serving plate and drizzle raspberry juice around the assembled dessert.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits