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Chocolat et framboise tour de desserts

Eric Lanlard from Good Food Live
Eric Lanlard turns ganache into a work of art in this stunning chocolate dessert topped with liqueur-soaked raspberries

Chocolat et framboise tour de desserts

Method

1. To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir until dissolved. Cool and chill in the refrigerator for 30 minutes.

2. Meanwhile, make the ganache. Place the couverture in a heatproof bowl. Place the cream in a saucepan and bring to the boil, then remove from the heat, pour over the couverture and stir until the mixture is smooth. Leave to cool.

3. Remove the chilled syrup from the refrigerator and stir in the framboise.

4. Transfer the cooled ganache into a piping bag.

5. Dip a sponge cake disk in the syrup and place in the base of a 20cm round springform cake tin or specialist cake frame. Pipe a third of the ganache on top and scatter over the handful of framboise-soaked raspberries. Pipe another third of the ganache over the raspberries.

6. Dip the second sponge cake disk in the remaining syrup and place on top of the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.

7. Chill the cake in the refrigerator for 4 hours, then remove from the tin or frame.

8. To make the decoration, break the chocolate into pieces and place in a heatproof bowl set over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Stir the chocolate until melted.

9. Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place the strip flat on a work surface, paint the melted chocolate over it, then immediately wrap it around the cake, chocolate side inwards. Leave to cool.

10. Shave some chocolate from the couverture block and sprinkle over the cake. Scatter the framboise-soaked raspberries over the top.

11. Carefully peel the cellophane strip off the cake and serve.