Chocolate and Raspberry Sponge Cake

Chocolate & Raspberry Sponge Cake Ingredients:

  • Marzipan                           
  • Sugar                   
  • Egg yolk                        
  • Egg white                    
  • Sugar                   
  • Butter                        
  • Flour                     
  • Cocoa powder
  • Trimoline      

Chocolate and Raspberry Syrup Ingredients:                                                 

  • Raspberry purée                        
  • Water                        
  • Sugar

Method for syrup:                                                                                                  
Boil the ingredients together  

Method for sponge cake:

  1. Mix in one lot of sugar with the marzipan. Add the egg yolks one by one. 
  2. IMPORTANT Make sure you always clean off the side of the pan and ensure that no lumps develop!    
  3. Add the eggs and whip.  
  4. Sieve the flour and cocoa powder.   
  5. Melt the butter with the trimoline.  
  6. Mix the flour into the marzipan and then add the melted butter.  
  7. Finally, add the egg white beaten with the remaining sugar.                            
  8. Bake for 7-8 minutes at 210 °C

Opera Cake


Coffee chantilly:

  • 1,200g whipping cream
  • 3,600g white chocolate
  • 30g coffee
  • 2 pcs gelatine leaves


  • 800g whipping cream
  • 800g dark chocolate 55


  • 600gr per sheet

Coffee Syrup:

  • 400g espresso
  • 70g sugar
  • 200g ice


Coffee Chantilly:

  1. Bring the cream to the boil, pour over white chocolate and coffee and mix well.
  2. Add the gelatine and let it rest over night. Whip the following day.


  1. Bring the cream to the boil and mix with the chocolate.
  2. Stir until smooth
  3. Leave to cool slightly before pouring over the cake

Coffee Syrup:

  1. Mix the espresso with the sugar and add the ice.
  2. Mix it till the ice melts.

Build of the gateaux:

  • Layered according to the following layout:
    • 450gr ganache
    • 900gr coffee chantilly
    • 600gr jaconde
    • 900gr ganache
    • 600gr jaconde
    • 900gr coffee chantilly
    • 600gr jaconde
    • pate a glacer noir