Guanaja and raspberry chocolate cake with Penja pepper


Sponge (like a barely cooked mousse)

125 g Guanaja chocolate

50 g sugar

30 g pastry flour


A pinch of bicarbonate of soda

125 g softened butter

4 egg yolks

4 beaten egg whites



230 g Valrhona 70%

250 g double cream

60 g softened butter


Pastry cream

8 egg yolks

80 g flour

200 g fine sugar

1 split vanilla pod

1 l whole milk


Penja pepper


To make the sponge, melt the chocolate. Mix in the sugar, flour and bicarbonate of soda.

Bake in the oven in a mould lined with sulphur paper for 30 min at 120°C.


Prepare a ganache mixing the melted chocolate, double cream. Then the softened butter.


Make 400 g of pastry cream with the whole milk, vanilla pod, egg yolks, flour and fine sugar.


Mix the ganache into the pastry cream, preferably in a blender to obtain a nice creamy consistency.


Using a piping bag with a nozzle, spread a layer of this creamy ganache onto the cake.


Season the raspberries with some coarsely crushed Penja pepper (this is optional, but it’s the little extra that makes the difference).


Spread the raspberries over the ganache, and dust with vanilla-flavoured icing sugar.


Serve with a good ice cream.

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