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Warm Flourless “Guanaja” Chocolate Cake with Raspberries

Author: Silver Cloud
From Feature Story Silver Cloud

Ingredients:

1/2 liter anglaise vanilla sauce
raspberries for decoration

Chocolate Soufflé

750 gr butter (room temperature)
350 gr chocolate couverture
Valrhona Guanajoa 70%
600 gr sugar
315 gr flour
15 pcs egg yolks
15 pcs eggs
60 pcs raspberries

Vanilla Ice Cream Truffle

20 pcs vanilla ice cream balls
Chocolate couverture (coating)
Cocoa powder

Recipe Properties:

Melt the chocolate on very low heat and mix with the butter at room temperature. (It is important to have the chocolate and butter both at room temperature to avoid butter too liquefy.) Add the sugar then the sieved flour and the eggs and finish by adding the egg yolks at the end.

Spread clarified butter into the soufflé cup and sprinkle with cocoa powder. Pipe the chocolate soufflé mixture into the soufflé cup and arrange 3 raspberries in the center. Fill up the soufflé cup with the remaining chocolate mixture.

Before service, pre bake the soufflé in the convection oven for 5 minutes only at 180°C. Remove and call down. The chocolate soufflé needs to be runny inside.

Vanilla Ice Cream Truffle

Form the balls and put back in the freezer for at least 3 hours. Dip the vanilla ice cream ball into the chocolate couverture and pass through the cocoa powder. Keep frozen.

Presentation

A la minute, put back the chocolate soufflé for 2 minutes at 180°C, turn the soufflé upside down on the plant, the inside still needs to be lightly runny.

Serve the ice cream truffle from the freezer and decorate with vanilla sauce and fresh raspberries as in picture.