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Cake
Recipe

Be My Love Cake

If you want your sweets rich, smooth, decadent and chocolate, this is for you.

LUXBITE

Be My Love Cake

A best seller at Melbourne’s LuxBite, the Be My Love
cake is everything a decadent chocolate cake should be.
It consists of rich milk chocolate mousse, smooth raspberry cream, dark chocolate crunch, chocolate graze and
freeze dried raspberry.

 

  • LUXBITE
  • Serves 10
  • Cooks in 80 minutes + resting

Ingredients

Dark Chocolate and
White Chocolate Hearts

Callebaut Dark Chocolate (tempered) 100g
Callebaut White Chocolate (tempered) 100g

Raspberry Cream

Raspberry Purée 250g
CSR Caster Sugar 40g
Egg Yolks 60g
Unsalted Butter 30g
Gold Gelatine Leaves
(soaked in ice water) 2g

Milk Chocolate Mousse

Water 50g
Glucose 50g
Gold Gelatine Leaves
(soaked in ice water) 4g
CSR Caster Sugar 50g
Callebaut Milk Chocolate (melted) 240g
Thickened Cream
(semi-whipped) 350g

Dark Chocolate Glaze

Thickened Cream 250g
CSR Caster Sugar 300g
Water 60g
Cocoa Powder 100g
Neutral Glaze 100g
Callebaut Dark Chocolate 20g
Gold Gelatine Leaves
(soaked in ice water) 12g

To Serve

1 raspberry, freeze-dried
Edible gold powder, to dust

Method

Dark Chocolate Discs and White Chocolate Hearts

For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet. Cut into 5cm discs before the chocolate fully contracts. For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a
guitar sheet. Cut into heart shape before the chocolate fully contracts. Place a sheet of silicon paper on top of each chocolate and cover with a flat tray. Place in the fridge for five minutes and store at room temperature until required.

Raspberry Cream

In a medium saucepan, bring the raspberry purée to a boil. In a separate bowl, combine the sugar and egg yolks. Remove the raspberry purée from the heat and pour over sugar and egg yolks mixture. Return to the stove and reheat (while stirring constantly) to 80°C. Sieve and add the gelatine and butter. Mix well and deposit directly into small cone Flexipan (model 1266). Freeze.

Milk Chocolate Mousse

In a medium saucepan, bring the water, glucose and castor sugar to a boil. Remove from the heat and add the gelatine. Add the mixture into the melted milk chocolate, emulsify well and set aside to cool.

When cool, fold through the semi-whipped cream. Pipe into Flexipan (model 2269), half ll, then insert one piece of the frozen raspberry cream into the mousse. Level with a palette knife and place a dark chocolate disc on top. Freeze.

Dark Chocolate Glaze

In a medium saucepan, bring the thickened cream, castor sugar and water to a boil. Sieve the cocoa powder and add into the mixture while mixing with a whisk. Add in the neutral glaze and bring back to the boil. Remove from the heat and add the gelatine, then strain onto the Callebaut dark chocolate. Emulsify the glaze with a stick blender.

To Serve

When the dark chocolate glaze has cooled to 38°C, place the frozen cake on a wire rack, glaze it evenly and place on cake board. Put a freeze-dried whole raspberry at the front of the cake and dust with edible gold powder. Finish by placing 2 white chocolate hearts in the middle.

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