Chocolate Raspberry Gateau


Chocolate Raspberry GateauThis Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found.  Please don’t be put off because this looks so intimidating.  While it looks intimidating, it really is not hard to make.  I have provided a schedule starting a month out and it has to be competed a day or two before serving.  The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.

Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties.

Praline is sometimes viewed as difficult but in reality is is simply nuts suspended in hard sugar.  The degree to which you cook the syrup to color it determine the taste. Lightly colored syrup will have a mild taste while darkly colored syrup will be much more intense. For this recipe, I try to go down the middle.

The biggest thing about cooking sugar is to realize that even after it is removed from the heat, it will continue cooking and darkening for a bit as it retains an intense heat.  It is important to stir the nuts in as soon as the syrup is removed from the heat as it will harden quickly to the point they cannot be dispersed evenly.  Equally important is to get the praline out of the pan onto sillpat or a lightly sprayed rimmed baking sheet immediately so it can be spread out.  Whenever using a utensil to stir or a spatula to spread the praline, spray it to insure it won’t get stuck.

This Chocolate Raspberry Gateau is a chocolate genoise with pulverized praline added to it.  As such, it has no leavener in it.  Since I always had a problem adding the butter to the batter, I emulsify the melted butter in a little batter first and then fold it back into the main amount of batter.  This keeps the butter from sinking to the bottom of the cake making an unsightly and heavy layer at the bottom.  The cake is baked in a loaf pan.

The chocolate panels made for the Chocolate Raspberry Gateau were used on many a wedding cake we made at the bakery.  While the panels were most often used with white chocolate, dark panels were also used.  They stick up over the top edge of the cake and the void was filled with chocolate curls for wedding cakes.  The panels for this cake are adhered to the cake with ganache before it is set up,   They do not need to be stuck hard to the ganache as they will be tied with the ribbon immediately to keep them in place.  The top will be filled with raspberries shortly before serving.

When you are ready to serve the Chocolate Raspberry Gateau, remove it to the kitchen or somewhere where dissembling it won’t be a disappointment to your guests.  Remove the ribbon and pull away the panels if they are loose.  Some of the loose raspberries may tumble down, but that is fine.  Cut the cake into slices with a hot, dry knife (run the knife under really hot water, quickly dry and cut).  Plate with some of the panels and fresh raspberries on each plate.

Schedule for the Chocolate Raspberry Gateau

  • Up to a month in advance make the cake and freeze it.
  • Up to two weeks in advance, make the praline, pulverize it and store it in a covered
    container at room temperature.
  • Up to two weeks ahead make the raspberry soaking syrup and store in the refrigerator.
  • Up to a week ahead make the chocolate ganache and store it in the refrigerator.
  • Up to a week ahead make the chocolate panels.  Store in the refrigerator covered.
  • Up to two days ahead assemble the cake without the fresh raspberries and store in the
  • Several hours before the presentation, fill the top of the Chocolate Raspberry Gateau with fresh raspberries.

Almond Praline for the Chocolate Raspberry Gateau

Almond Praline ingredients for the Chocolate Raspberry Gateau2 tablespoons water
1 teaspoon light cornsyrp.
1/2 cup granulated sugar (100 grams or 3 1/2 ounces)
1/2 cup whole or slivered blanched almonds (58 grams or 2 ounces)

Preheat the oven to 350 degees. Toast the almonds 8 to 10 minutes until fragrant and just colored. Cool completely. Oil a jelly roll pan or line a half sheet pan with silpat and set aside.

Spray the back of an offset spatula and set next to the prepared pan.

In a small, heavy saucepan, add the water, cornsyrup and sugar. Water, sugar, corn syrup for Chocolate Raspberry GateauBring to a boil and Praline syrup boiling for he Chocolate Raspberry Gateauwash the sides down with a brush dipped in cold water. Brushing sides of pan for the Chocolate Raspberry GateauCook over medium heat until the syrup turns a deep golden brown. Praline syrup coloring for the Chocolate Raspberry GateauAs the syrup starts to color, watch it closely as it will deepen in color quickly. Take if off the heat just before it gets deep enough as it will continue to color. Quickly stir in the almonds,Almonds added to praline for the Chocolate Raspberry Gateau turn out into the prepared pan and spread out with the sprayed spatula.Praline poured into the pan for the Chocolate Raspberry GateauWhen completely cool, break into pieces and place in a food processor. Praline in processor for the Chocolate Raspberry GateauProcess to pulverize. You may have to do this several times, Praline processed to a powder for the Chocolate Raspberry Gateaustraining between to avoid over-processing the praline that is already pulverized. Set this aside.Praline powdered for the Chocolate Raspberry Gateau

Raspberry Syrup for the Chocolate Raspberry GateauSoaking syrup ingredients for the Chocolate Raspberry Gateau1/2 cup water
1/3 cup sugar (65 grams or a bit over 2 ounces)
1/4 cup framboise, Chambord or other raspberry flavored liqueur

Combine the water and sugar in a small pan and bring to a boil. Boil for 1 minute. Add the liqueur.  Cool completely.  Store in the refrigerator until needed.Finished soaking syrup for the Chocolate Raspberry GateauYield: 3/4 cup

Chocolate Ganache for the Chocolate Raspberry GateauGanache ingredients for the Chocolate Raspberry Gateau1 3/4 cup whipping cream
10 ounces semisweet chocolate (285)

This should be started at least the day to a week before assembling the gateau.  Heat the cream until steaming but not boiling. Submerge the chocolate under the cream and let it sit for several minutes. Chocolate added to the cream for the ganache for Chocolate Raspberry GateauWhisk smooth. Finished ganache for the Chocolate Raspberry GateauPlace film directly on top of the ganache and chill overnight or longer.
Film on ganache for the Chocolate Raspberry GateauYield:  2 cups

Chocolate Praline Cake for the Chocolate Raspberry GateauCake ingredients for the Chocolate Rasperry Gateau1/2 cup sifted cake flour (50 grams or 1 3/4 ounces)
1/2 cup sifted unsweetened cocoa (35 grams or 1 1/4 ounces)
4 eggs, separated
1 whole egg
3/4 cup sugar, divided
1/2 cup Almond Praline, pulverized (70 grams or 2 1/2 ounces)
6 tablespoons unsalted butter, melted and cooled (90 grams or 3 ounces)

Preheat the oven to 350 degrees. Line the bottom of a 9x5x3 inch loaf pan with parchment paper. Set aside.9x5 pan for the Chocolate Raspberry Gateau

Sift the cake flour and cocoa together. Set aside.Cocoa and flour for the Chocolate Raspberry Gateau

In a mixing bowl, fitted with a whisk, beat the egg yolks, whole egg and 1/2 cup of the sugar until very light and fluffySugar and eggs in mixer bowl for the Chocolate Raspberry GateauSugar and eggs mixed for the Chocolate Raspberry Gateau

Eggs and sugar beaten for the Chocolate Raspberry Gateau

Beat in the praline powder. Praline added to cake for the Chocolate and Raspberry GateauPraline mixed in for the Chocolate Raspberry GateauMix in the flour and cocoa mixture on low until completely blended. Set aside.Cocoa added to cake for Chocolate Raspberry GateauCocoa mixed into cake for the Chocolate raspberry GateauIn a clean mixing bowl with a clean beater, beat the egg whites until soft peaks form. Egg whites in bowl for the Chocolate Raspberry GateauSoft peaks for the Chocolate Raspberry GateauAdd the remaining 1/4 cup sugar gradually, beating until stiff but not dry. Sugar being added to egg whites for the Chocolate Raspberry GateauBeaten egg whites for the Chocolate Raspberry GateauStir one fourth of the egg whites into the egg yolk batter to lighten it. Fold in the remaining egg whites gently but thoroughly and quickly. Egg whites added to the batter for the Chocolate Raspberry GateauFolding in egg whites for the Chocolate Raspberry GateauFolding in egg whites for the Chocolate Raspberry GateauAdd about 3/4 cup of the batter to the melted butter,Batter added to butter for the Chocolate Raspberry Gateau whisking the two together until completely mixed.Whisking batter and butter for the Chocolate Raspberry GateauBatter and butter whisked together for the Chocolate Raspberry Gateau Fold this mixture back into the batter. Butter folded in for the Chocolate Raspberry GateauPour into the prepared pan.Pouring into pan for the Chocolate Raspberry Gateau

Smooth the top.  Smoothing the top of the cake batter for the Chocolate Raspberry GateauBake 35 to 40 minutes on the middle shelf of the oven or until the center springs back when lightly touched. Do not overbake. Cool 10 minutes in the pan, loosen the sides with a spatula, and turn out. Remove the parchment paper and turn the cake right side up. Cool completely on a rack.

Note: If the Chocolate Raspberry Gateau is made 2 days ahead, wrap in foil and hold at room temperature. It can be made a month in advance, wrapped in foil, and frozen for up to a month. Defrost 24 hours in the refrigerator before using.

Chocolate Panels for the Chocolate Raspberry Gateau
10 ounces semisweet chocolate (285 grams)

This should be made up to a week  before finishing the cake. Line a half sheet pan with parchment paper.   Melt the chocolate over a double boiler or in the microwave on half power until about half to two thirds is melted. Remove from heat and stir until the remainder is melted. Pour onto the paper and spread evenly over the paper. Refrigerate to firm.

The chocolate must be cold coming after chilling.  It most likely will be curled up. Chocolate curled up for the Chocolate Raspberry GateauLet it rest at room temperature and the paper and chocolate will flatten out.  Before it gets warm, using a pizza cutter and ruler, cut the chocolate into 1″ to 1 1/4″ panels.  Cutting the chocolate into panels for the Chocolate Rasperry GateauMove in and out of the refrigerator to maintain the temperature so you don’t mar the chocolate.

Cross cut the panels into 4″ tall pieces.  Store the panels in the refrigerator.Measuring chocolate for panels for the Chocolate Raspberry Gateau

Assembling the Chocolate Raspberry GateauIngredients to finish the Chocolate Raspberry GateauChocolate Praline Cake
Raspberry Syrup
1/3 cup seedless red raspberry preserves
Chocolate Ganache

Split the cake horizontally into 3 layers. slicing cake (1 of 1) It is easiest to do this if the cake is partially frozen for a few hours. Place the bottom layer on a cardboard.  Brush with 1/4 cup raspberry syrup andBrushing bottom layer with raspberry syrup for the Chocolate Raspberry Gateauspread with half the raspberry preserves.   Raspberry on first layer of Chocolate Raspberry GateauTop with about 2/3 cup ganache, spreading evenly to the edges. Ganache on first layer for the Chocolate Raspberry GateauRepeat with the second layer.Soaking syrup on second layer for the Chocolate Raspberry GateauRaspberry on second layer for the Chocolate Raspberry Gateau Ganache on second layer of Chocolate Raspberry GateauTurn the top layer over so the cut side is up. Use the remaining 1/4 cup of syrup to soak this layer. Brushing underside of top layer for the Chocolate Raspberry GateauPlace it, right side up, on top of the ganache. Refrigerate to firm the filling.  Trim the sides to even up.  Trimming sides of cake for Chocolate Raspberry Gateau At this point the cake can be frozen or  a week or so without the outer coating of ganache.  Refrigerate the extra ganache.  Thaw the cake in before continuing.

When ready to finish the cake, reheat the ganache to spreading consistency and cover the top and sides with the remaining ganache.Chocolate ganache finishing the Chocolate Raspberry Gateau

Finishing the Chocolate Raspberry Gateau
The freshly frosted gateau
Chocolate Panels
Ribbon with which to tie the panels
About 12 to 16 ounces of Fresh Raspberries, depending upon the size

The cake should be freshly finished with the ganache so the panels will stick to it. Transfer the cake to the serving plate.  Gateau transferred to a serving tray for the Chocolate Raspberry Gateau Loosen the panels from the parchment by sliding a metal spatula under the panels.  Loosening chocolate for the Chocolate Raspberry GateauThe panels as cut will be too tall.  You want them to stick up over the top of the cake about 3/4″. Trim the bottom of the panels to size.  Remember the panels should not all be the same height. Vary them slightly for an uneven finish.Trimming chocolate panels for the Chocolate Raspberry GateauPress them lightly into the ganache all around the cake.  Don’t worry if you have to adjust them as you go along.  They,  most likely, will not be glued in place.Placing chocolate panels on Chocolate Raspberry GateauChocolate panels on cake for the Chocolate Raspberry GateauImmediately tie the panels in place with the ribbon.  I use a wired ribbon so I can bend it into the shape I want.bow-tied-on-cake-for-chocolate-raspberry-gateau.jpegRefrigerate the cake up to 2 days.

For Presentation of the Chocolate Raspberry Gateau:   Fill the top with fresh raspberries.  Bring to room temperature for at least an hour but it can sit at room temperature for hours at this point.  Be sure to display it where everyone can see it and admire it.Raspberries on top of the Chocolate Raspberry GateauTo plate the Chocolate Raspberry Gateau:  Remove the cake to another room.  Remove the ribbon, panels and raspberries.   Removing the bow for for-chocolate-raspberry-gateau.jpegRemoving the panels from the Chocolate Raspberry GateauSlice the cake into slices about 3/4 inch wide.  Slicing the Chocolate Raspberry Gateau CakePlace some of the chocolate panels on the plate, top with a slice of cake and arrange some raspberries on the plate.  Sprinkle the Chocolate Raspberry Gateau and plate with some of the remaining praline.Plated slice of cake for Chocolate Raspberry Gateau

Yield: 10 to 12 servings.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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14 thoughts on “Chocolate Raspberry Gateau

    1. hfletcher Post author

      Thank you Daniel – I love classic desserts with all their component parts. It’s what sets them apart and gives them a depth unmatched. I also posted the Gateaux Marjolaine some time ago and remains a favorite. Happy Holidays to you.

  1. Tony

    Dear Helen,

    Your site is awesome and look forward to the recipes every week. I have faithfully printed and posted in a binder every recipe from this site. The greatest Christmas gift to me would be a cookbook collection of all of these recipes from this site. Personally, I think it is the greatest site ever. Thank you so much for sharing and all the best to you in 2017.

    1. hfletcher Post author

      Dear Tony – You must have ESP. I have been clearing a very busy schedule in order to have more time to write. It’s a challenge because I want to include the photos for the recipes since I think it enables those with little experience to bake. There are many great cooks I know that simply won’t get near baking. Yet baking, broken down, is a series of steps that when seen in photographs, often displaces doubts and encourages bakers and non bakers to make something they otherwise wouldn’t try.

      Thank you for giving me such a wonderful gift with your encouraging words. .

    1. Karen McCreary

      Helen , your tutorials actually make me believe I could do anything you write ! I love them ! What would you charge to make one of these ? (Not YOU !) A suggested charge . Plus ingredients , of course . I would like this so I can gauge prices based on difficulty time etc. Happiest of holidays to you and yours . ( Your hubby / photographer has sainthood in his future…as do you ! )

      1. hfletcher Post author

        Hi Karen – I have no idea. A sheer guess would be $60.00 depending upon the cost of the raspberries. I used 12 ounces on top. I can suggest you price out your ingredients in the amounts used and multiply by 3 or 4. That is the professional way of pricing out. I would use 4 here because of the amount of work involved. The ribbon should be added on for cost only – don’t multiply that. Hope this helps.

  2. Cat

    I already feel like I made this gateau, your instructions and photography were so informative, Helen! Thank you for yet another quality recipe.

  3. Carolyn

    Thank you for the excellent tutorial and work schedule. The way you break this down, it’s totally do-able!

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