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Raspberry & Cocoa ‘Bleeding Heart’

By January 31, 2024March 21st, 2024Recipes

By chef Damien Wager

A fun take using the ‘spookiness’ of Halloween and the novel shape of a heart to create a tasty gateau that comically resembles the look of blood on the exterior and interior.

Part 1: Carbon Black Sponge

Ingredients

  • 65g Butter (unsalted and softened)
  • 75g Granulated Sugar
  • 70g Whole Eggs
  • 2g Baking Powder
  • 45g Flour
  • 15g deZaan Carbon Black Cocoa Powder

Method

  1. Sift the flour, cocoa powder, and baking powder together and reserve.
  2. Cream the butter and sugar.
  3. Add the eggs and mix until fluffy in texture.
  4. Fold in the sifted dry ingredients until combined.
  5. Spread the mixture thinly onto a prepared baking tray & bake at 165°C/329°F for 15 minutes.

Part 2: Raspberry Gel Insert

Ingredients

  • 100g Raspberry Puree
  • 15g Confectioners’ Sugar
  • Ultra-Tex 3 (preferred thickness)
  • 50g Raspberries (fresh)

Method

  1. Heat the puree and sugar to first boil.
  2. Remove from the heat and use the ultra-tex to thicken to a desired ‘gel-like’ consistency.
  3. Add in the fresh raspberries and break down slightly with the help of a whisk.
  4. Transfer into a piping bag and fill the desired insert mold before freezing until ready to use.

Part 3: Rich Terracotta Mousse

Ingredients

  • 225g Cream 35% (1)
  • 75g Egg Yolks
  • 50g Granulated Sugar
  • 60g deZaan Stellar Cocoa Butter Drops
  • 50g deZaan Rich Terracotta Cocoa Powder
  • 2 Gelatine Sheets (hydrated)
  • 200g Cream 35% (2) (whipped and cooled)

Method

  1. Combine the cocoa butter, cocoa powder, and gelatine together in a bowl and reserve.
  2. Make a crème anglaise with the cream (1), egg yolks, and sugar.
  3. Pour the crème anglaise over the bowl onto the cocoa ingredients. Mix with an immersion blender until smooth.
  4. Cool down to approx. 35°C/95°F.
  5. Fold in the cream (2) into the mixture until just combined.
  6. Transfer to a piping bag. Reserve until ready to use in the refrigerator.

Part 4: Carbon Black Velvet Spray

Ingredients

  • 250g deZaan Stellar Cocoa Butter Drops
  • 25g deZaan Quito Oro Cocoa Mass Drops
  • 15g deZaan Carbon Black Cocoa Powder

Method

  1. Melt the cocoa butter to approx. 50°C/112°F.
  2. Add the cocoa mass and cocoa powder. Mix until combined and smooth.
  3. Cool to approx. 32°C/89°F and strain.
  4. Transfer to a spray gun.

Note: Spray temperature recommended to be between 28-32°C/ 83-89°F depending on desired texture.

Part 5: Assembly

Method

  1. Begin by taking the chosen mold and filling each approx. halfway with the mousse.
  2. Take the frozen raspberry gel inserts from the freezer and place one at the center of the mold. Fill in the remaining part of the mold with the mousse.
  3. Seal with a piece of sponge using a palette knife to smooth and remove any surplus. Freeze until set. Unmold and prepare the gateaux onto a rack for spraying.
  4. Spray fully and coat evenly.
  5. Finish with a red mirror glaze for a “spooky” blood-like effect.