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Chocolate Spice Cake with Rosé Champagne Granita Recipe

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

Ingredients

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

Directions

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.

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