Chocolate Raspberry Crown Cake (Framboise and Chocolate)
This chocolate raspberry crown cake offers a refined twist on the traditional framboisier by pairing the freshness of raspberries with the richness of a chocolate mousseline cream. Beautifully shaped like a crown, it's not only elegant but also easier to portion. A visually impressive and delicious dessert for any occasion.
Ingredients
Chocolate Sponge
- 200 g whole eggs
- 125 g granulated sugar
- 95 g all-purpose flour
- 30 g unsweetened cocoa powder
Chocolate Mousseline Cream
- 500 g whole milk
- 80 g egg yolks
- 130 g granulated sugar
- 60 g crème pâtissière powder or 30 g flour + 30 g cornstarch
- 125 g dark chocolate in pieces
- 200 g unsalted butter softened
Assembly & Decoration
- 500 g fresh raspberries
- 1 glass of hot chocolate to soak the sponge
Equipment
- 20 cm entremets ring + 7.5 cm ring for crown shape or a 22 cm ring (for classic shape)
- Acetate Rhodoïd
- Serrated knife
- Offset spatula
- Cooking thermometer
- Stand mixer
Instructions
Chocolate Sponge
- In a stand mixer, beat the eggs and sugar on high speed for 10 minutes until pale and airy.
- Sift together the flour and cocoa powder. Gently fold into the egg mixture using a spatula.
- Place an 18 cm ring on a parchment-lined baking tray. Pour the batter inside.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes.
- Let cool completely on a wire rack.
Chocolate Mousseline Cream
- Heat the milk in a saucepan until it comes to a boil.
- In a separate bowl, whisk the egg yolks and sugar until combined.
- Add the crème pâtissière powder (or flour + cornstarch) and mix.
- Gradually pour half the hot milk into the egg mixture, whisking constantly.
- Return everything to the saucepan and cook over medium heat, whisking continuously until thickened.
- Once boiling, add the chocolate and stir until fully melted. Cook for 1 more minute, then blend with an immersion blender.
- Transfer to a dish, cover with plastic wrap (touching the surface), and refrigerate until fully chilled.
- In the stand mixer, whip the softened butter until light and smooth.
- While whipping, gradually add the chilled pastry cream in 3–4 additions.
- Beat until light and airy. Transfer to a piping bag fitted with a plain round tip.
Assembly
- Gently wash and dry the raspberries.
- Set the rings on a serving tray and line with acetate.
- Halve the raspberries and place them cut-side out along the edges of the rings.
- Slice the sponge cake horizontally to obtain 2 discs. Use a cutter to remove the center if making the crown shape.
- Place the first sponge disc inside the ring and soak it with warm chocolate.
- Pipe mousseline cream between raspberries and over the base.
- Add a layer of halved raspberries, followed by more cream.
- Add the second sponge disc and soak it with chocolate.
- Pipe a final layer of mousseline cream and smooth the top.
- Use the remaining cream for decoration.
- Chill in the refrigerator for at least 4 hours.
- Carefully remove the rings and acetate before serving.
- Enjoy this chocolate and raspberry delight with friends and family!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.