Chocolate Spice Cake with Rosé Champagne Granita Recipe

Chocolate Spice Cake with Rosé Champagne Granita Recipe
Staff Writer
Spice cake with raspberries

Guy Savoy

Spice cake with raspberries

A special Valentine's Day dessert from world-renowned French chef Guy Savoy. Serve with a flute of Brut Rosé Champagne.

Castor, or caster, sugar is a very fine, quickly-dissolving sugar found in Britain. If you can't find castor sugar, you can substitute in superfine sugar. — Allison Beck


For the cake:

  • 60 grams egg yolks
  • ½ pinch cinnamon
  • ½ pinch ginger
  • ½ pinch nutmeg
  • ½ pinch cardamom
  • 17 ½ grams cocoa powder
  • Zest of ½ orange
  • Zest of ½ lemon
  • 45 grams castor or superfine sugar
  • 5 grams butter
  • 80 grams egg whites

For the soaking mixture:

  • 2 eggs
  • 40 grams egg yolks, about 4 yolks
  • 80 grams castor or superfine sugar
  • ½ liter milk
  • 2 vanilla beans, preferably from Madagascar

For the granita:

  • 75 milliliters water
  • 75 grams sugar
  • 50 grams glucose syrup
  • 375 milliliters Rosé Champagne

For the raspberry tube:

  • 10 grams egg whites
  • 40 grams raspberry purée
  • 50 grams flour
  • 50 grams icing sugar
  • 50 grams melted butter

For the coulis:

  • 250 grams fresh raspberries, plus more for garnish
  • 125 milliliters water
  • 50 grams castor or superfine sugar


For the cake:

Mix the egg yolks with all the spices, the cocoa, the lemon and orange zests and 22 ½ grams of sugar, and then add the butter. Whisk the egg whites to make soft peaks and then firm them with the remaining caster sugar until they become stiff.

Using a silicone spatula, fold in the whisked egg whites with the spice mixture in three parts.

Pour ten 6-centimeter disks of batter on a Silpat baking mat and bake for 10 minutes at 180 degrees C (356 degrees F).

For the soaking mixture:

Beat the eggs, egg yolks and castor sugar until pale. Bring the milk and vanilla to a boil, and pour it into the egg mixture, adding a little bit of the hot liquid to the eggs to bring the temperature up, and then adding the rest of the milk. Refrigerate.

For the granita:

Bring the water, sugar and glucose syrup to a boil, and then pour it into the champagne. Leave it to set in the freezer in an airtight container.

For the raspberry tube:

Mix the ingredients in the order specified. Spread onto a 9½-by-9½-inch chablon stencil.

Bake 8 to 9 minutes at 155 C (311 degrees F). Remove from oven and immediately roll around a stainless steel tube with a 2-centimeter diameter. Repeat until you have 10 tubes.

For the coulis:

Mix the fresh raspberries with the water and castor sugar. Bring to a boil and cook until the berries have broken down into a sauce.

To assemble, soak the cake in the soaking mixture, and then pan fry it in a lightly greased sauté pan over medium high heat. Place on a plate and decorate with five fresh raspberries around the edge. Top with a ball of granita and then insert the raspberry tube on top.

Just before serving, pour raspberry coulis into the raspberry tube.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.