Cake "Lasciapassare" from the successful creative vein of Ernst Knam who will soon return to our school of chocolate in Legnano.
Ingredients:
For the shortcrust pastry with cocoa
200 g of butter
200 g of sugar
75 g of whole eggs
3 g of salt
1 vanilla cue
8 g of baking powder
370 g of weak flour
30 g of cocoa powder
For the raspberry cream
240 g of raspberry purée
80 g of custard
20 g of powdered sugar
15 g of butter
30 g eggs
15 g of hazelnut flour
16 g of flour
16 g of starch
For custard
250 ml of whole milk
1 vanilla pods
60 g yolk
45 g of sugar
15 g of cornstarch
5 g of rice flour
For the chocolate ganache
220 ml of fresh cream
300 g of dark chocolate 60%
For the caramel
250 g of sugar
75 g of water
100 g of glucose syrup
Method
1. Start preparing the shortcrust pastry, working with the hook the butter with the sugar and the vanilla.
Add the eggs, then, as quickly as possible, the flour, cocoa, baking powder and salt. Roll out the pastry at a height of 3 mm.
2. To prepare the custard, pour the milk into a saucepan, add the pulp and the vanilla bean cut in half lengthwise, stir and put on the heat to heat.
3. Meanwhile, put the yolks slightly beaten with sugar in a large bowl and add the sifted flours. Stir the mixture with a little 'hot milk and work it with a whisk. When the milk is boiling, remove the vanilla bean and add the egg and flour mixture.
4. For the preparation of the raspberry cream, in a saucepan add the hazelnut flour, flour, starch and icing sugar. Add to the whole butter, egg mixture, custard and raspberry puree. Bring the mixture over the heat and cook over low heat until it reaches 85 ° C.
5. For the cocoa dough, whisk the butter with the sugar and then add the honey, yolks and eggs. Add flour, starch, cocoa, ammonia, salt and vanilla to the well-assembled mixture. After that, proceed to the preparation of the chocolate ganache, bringing the cream to boil, adding the chopped chocolate, mixing well with the whisk.
6. To prepare the delicious caramel, bring all the ingredients to 155 ° C, pour the syrup made on a silpat and then cut out the irregular triangles of caramel.
7. To assemble the cake, start by buttering a 22 cm diameter cake tin. Roll out a 3 mm thick shortcrust pastry and then spread the raspberry and chocolate dough cream with the help of the sac a poche and cook at 170 ° C for 50 minutes.
8. When finished cooking, complete the chocolate ganache cake and decorate with fresh raspberries and caramel pieces.