Chocolate Raspberry Marble Cake by Killian Guillotin

Head Pastry Chef, Restaurant Gary Danko

This gluten-free, nut-free cake is designed to be enjoyed by everyone. The sponge is light and delicate despite being made without gluten, while the mousse strikes the perfect balance between acidity and sweetness. This entremet is a stunning centerpiece for any celebration.

Yield: One 6-inch cake

Chocolate Mousse

• 830 g heavy cream, divided
• 200 g raspberry purée
• 1 g salt
• 142 g whole eggs
• 142 g granulated sugar
• 378 g milk chocolate, finely chopped
• 190 g dark chocolate, finely chopped
• 630 g heavy cream, whipped

1. Whip 630g of the heavy cream to soft peaks and reserve in the refrigerator.
2. In a saucepan, heat the raspberry purée, remaining 200g of heavy cream and salt until the mixture reaches a simmer.
3. In a separate bowl, whisk together the eggs and sugar until combined.
4. Gradually pour the warm raspberry mixture over the egg mixture while whisking constantly.
5. Return to the heat and cook to 185°F (85°C), stirring continuously.
6. Pour the cooked mixture over the chopped chocolates and mix until smooth, forming a ganache.
7. Using a spatula, gently fold in the whipped cream until fully incorporated.

Chocolate Ganache

• 210 g heavy cream
• 50 g inverted sugar
• 240 g dark chocolate, finely chopped
• 40 g unsalted butter, softened

1. Heat the heavy cream and inverted sugar in a saucepan until the mixture reaches a simmer.
2. Pour the warm cream over the chopped chocolate and mix until smooth.
3. Let the mixture cool to 113°F (45°C).
4. Add the butter and emulsify with a hand blender.
5. Pour the ganache into a 4-inch ring mold and freeze.

Gluten-free Chocolate Sponge

• 150 g egg yolks
• 60 g cornstarch
• 12 g cocoa powder
• 208 g egg whites
• 218 g granulated sugar

1. Whisk together the egg yolks, cornstarch and cocoa powder in a bowl until smooth.
2. Whip the egg whites in a separate bowl, gradually adding the sugar until stiff peaks form.
3. Gently fold the whipped egg whites into the egg yolk mixture.
4. Transfer the batter to a piping bag and pipe two 4-inch circles onto a parchment-lined baking sheet.
5. Bake at 325°F (160°C) for 8 minutes.

Raspberry Marmalade

• 150 g raspberry purée
• 30 g glucose
• 30 g granulated sugar
• 6 g NH pectin
• 8 fresh raspberries

1. In a saucepan, heat the raspberry purée and glucose to 113°F (45°C).
2. In a separate bowl, mix the sugar and pectin together, then whisk into the raspberry mixture.
3. Bring the mixture to a boil, stirring continuously.
4. Pour into a separate container and add the fresh raspberries.
5. Allow to cool completely before spreading onto one of the sponge layers.

Chocolate Whipped Ganache

• 585 g heavy cream, divided
• 20 g glucose
• 150 g milk chocolate, finely chopped

1. Heat 235 g of the heavy cream and glucose until the mixture reaches a simmer.
2. Reserve the remaining cream in the refrigerator.
3. Pour the hot cream mixture over the milk chocolate and mix until smooth.
4. Add the cold heavy cream and mix well. Refrigerate overnight.
5. The following day, whip the ganache until it reaches a pipeable consistency.
6. Using a Saint-Honoré piping tip, pipe the ganache in a spiral pattern. Freeze until ready to use.

White Glaze

• 8 g gelatin sheets
• 120 g granulated sugar
• 70 g water
• 120 g glucose syrup
• 120 g white chocolate, finely chopped
• 80 g sweetened condensed milk

1. Soak the gelatin sheets in cold water.
2. In a saucepan, bring the sugar, water and glucose to a boil.
3. Pour over the white chocolate and condensed milk.
4. Add the bloomed gelatin and emulsify with a hand blender.
5. Refrigerate until set.

Brown Glaze

• 8 g gelatin sheets
• 120 g sugar
• 70 g water
• 120 g glucose
• 120 g milk chocolate
• 80 g condensed milk

1. Soak the gelatine leaves in cold water.
2. In a saucepan, bring the sugar, water and glucose to a boil.
3. Pour over the milk chocolate and condensed milk.
4. Add the bloomed gelatin and emulsify with a hand blender.
5. Refrigerate until set.

Dark Glaze

• 8 g gelatin sheets
• 120 g sugar
• 70 g water
• 120 g glucose
• 120 g dark chocolate
• 80 g condensed milk

1. Soak the gelatine leaves in cold water.
2. In a saucepan, bring the sugar, water and glucose to a boil.
3. Pour over the dark chocolate and condensed milk.
4. Add the bloomed gelatin and emulsify with a hand blender.
5. Refrigerate until set.

Assembly

• 3 fresh raspberries
• 3 micro basil leaves
• 1 6-inch dark chocolate ring
• 1 3-inch dark chocolate ring
• 1 chocolate twist decoration

1. In a 6-inch cake mold, pipe a layer of chocolate mousse and spread it evenly along the bottom and sides using a palette knife.
2. Unmold the frozen ganache from the ring mold and gently press it into the center of the mousse.
3. Place the plain 4-inch sponge circle over the ganache.
4. Spread a thin layer of chocolate mousse on top.
5. Add the 4-inch sponge circle that has been topped with the raspberry marmalade.
6. Freeze the cake until firm.
7. Heat each glaze to 90°F (32°C).
8. In a pint container, pour 200 g of each glaze and lightly swirl with a spoon to create a marble effect.
9. Pour the glaze evenly over the frozen cake.
10. Place the frozen whipped ganache on top of the cake in the center
11. Place the larger chocolate ring around the base of the cake and the smaller ring around the frozen whipped ganache.
12. Garnish with fresh raspberries and micro basil.
13. Finish with the chocolate twist decoration on top.

Photos by Arnaud Aubert

(This recipe appeared in the Spring 2025 issue of Pastry Arts Magazine)