Le Cadeau the Gift
Indulge in the luxurious elegance of *Le Cadeau the Gift*, a show-stopping dessert that combines rich layers of chocolate, delicate almond flour, and tangy raspberry preserves. This stunning cake, perfect for special occasions, features a light and tender chocolate sponge layered with a velvety dark chocolate ganache, all encased in a glossy chocolate glaze. Topped with an optional sheet of edible gold leaf, this masterpiece truly lives up to its name—"the gift." With its balanced sweetness, sophisticated flavors, and a hint of tartness from the raspberry, this dessert is as visually captivating as it is delicious. Whether you’re celebrating a milestone or hosting a dinner party, *Le Cadeau the Gift* will leave your guests mesmerized and craving another slice.
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Ingredients
- 120 grams All-purpose flour
- 50 grams Almond flour
- 150 grams Granulated sugar
- 4 Eggs
- 60 grams Unsalted butter
- 200 grams Dark chocolate
- 120 milliliters Heavy cream
- 100 grams Raspberry preserves
- 2 Gelatin sheets
- 10 grams Cocoa powder
- 20 grams Powdered sugar
- 50 milliliters Water (for glaze)
- 100 grams Dark chocolate (for glaze)
- 1 sheet Gold leaf (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a rectangular baking pan (8x10 inches) with parchment paper.
Step 2
In a mixing bowl, whisk together the all-purpose flour, almond flour, and cocoa powder until well combined.
Step 3
Separate the eggs into yolks and whites. Beat the egg yolks with 100 grams of granulated sugar until pale and creamy. Melt the butter and fold it into the yolk mixture.
Step 4
In a separate bowl, whisk the egg whites until stiff peaks form, gradually adding the remaining 50 grams of granulated sugar.
Step 5
Gently fold the egg whites into the yolk mixture in 3 parts, alternating with the flour mixture until the batter is smooth.
Step 6
Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then cut into three equal-sized rectangles.
Step 7
To prepare the ganache, chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Chill for 10 minutes.
Step 8
To assemble, place one cake layer on a serving tray. Spread a thin layer of raspberry preserves, followed by a layer of chocolate ganache. Repeat with the remaining cake layers, finishing with a ganache layer on top. Chill the assembled cake for 30 minutes.
Step 9
For the chocolate glaze, soak the gelatin sheets in cold water for 5 minutes. Heat 50 milliliters of water with the powdered sugar in a small saucepan until the sugar dissolves. Remove from heat, squeeze out excess water from the gelatin, and stir it into the warm water mixture until dissolved. Add the chopped dark chocolate for the glaze and stir until smooth.
Step 10
Pour the glaze over the chilled cake, allowing it to coat the sides evenly. Let the glaze set in the fridge for 15 minutes.
Step 11
Optionally, decorate the cake with a sheet of gold leaf for a luxurious finish.
Step 12
Slice and serve the cake immediately, enjoying the decadent combination of flavors and textures!
Nutrition Facts
| Serving size | (1185.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4414.0 |
| Total Fat 232.7g | 0% |
| Saturated Fat 116.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1011.0mg | 0% |
| Sodium 447.9mg | 0% |
| Total Carbohydrate 518.5g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 371.7g | |
| Protein 74.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 444.3mg | 0% |
| Iron 47.5mg | 0% |
| Potassium 2539.8mg | 0% |
Source of Calories