Jul 14 2026
Restaurants›Bottega Louie›Chocolate Framboise Recipe

Chocolate Framboise Recipe

Inspired by Bottega Louie
Time2h
Serves10

Chocolate joconde cake, raspberry marmalade & chocolate ganache

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Ingredients

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Chocolate Joconde (almond sponge)

Raspberry Marmalade (framboise)

Chocolate Ganache

Assembly & Finish

Method

Chocolate Joconde (almond sponge)

  1. 1

    Prepare oven and equipment

    Preheat oven to 220°C (425°F). Line a half sheet pan (approximately 30 x 40 cm / 12 x 16 in) with parchment paper and lightly grease. Sift cocoa powder with the flour to remove lumps.

  2. 2

    Beat whole eggs and sugar

    In a large bowl, whisk the whole eggs and 60 g granulated sugar until pale, increased in volume and ribbon stage (about 4–6 minutes by hand, 2–3 minutes with stand mixer on medium-high). Add vanilla extract and mix briefly.

  3. 3

    Whip egg whites

    In a clean bowl, whisk the 2 egg whites with 10 g sugar to soft-stiff peaks. The whites should hold a peak but remain glossy.

  4. 4

    Fold dry ingredients

    Sift almond flour and the flour+cocoa mixture over the whipped whole eggs. Gently fold with a spatula until mostly combined, taking care not to deflate too much. Fold in the whipped egg whites in 2 additions until homogeneous.

  5. 5

    Incorporate butter

    Fold in the melted cooled butter in a thin stream until batter is smooth and evenly combined.

  6. 6

    Bake

    Spread the batter evenly in the prepared sheet pan using an offset spatula to a uniform thickness (about 6–8 mm). Tap the pan gently to remove large air bubbles. Bake at 220°C (425°F) for 5–7 minutes until the sponge is set, slightly springy and a toothpick comes out with a few crumbs. Do not overbake.

  7. 7

    Cool

    Remove from oven and cool in the pan for 2 minutes, then invert onto another parchment, peel the top parchment off, cover with a clean tea towel to retain moisture and let cool completely. Trim edges if necessary to fit assembly size.

Raspberry Marmalade (framboise)

  1. 8

    Cook raspberries

    Place raspberries, caster sugar and lemon juice in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer. Use the back of a spoon to break down raspberries as they soften.

  2. 9

    Reduce to jam consistency

    Simmer briskly for 8–12 minutes until the mixture thickens and registers about 105°C (220°F) on a candy thermometer, or when a spoonful placed on a chilled plate gels and doesn't run. Skim any foam from the surface.

  3. 10

    Cool and strain (optional)

    If you prefer a smooth marmalade, press the cooked raspberries through a fine mesh sieve into a bowl to remove seeds. Cool to room temperature before using. You should have roughly 220–240 g of marmalade.

Chocolate Ganache

  1. 11

    Chop chocolate

    Place the chopped chocolate in a heatproof bowl and set aside.

  2. 12

    Heat cream

    In a small saucepan, heat the heavy cream just to a simmer — small bubbles at the edge, not a rolling boil — then remove from heat immediately.

  3. 13

    Make ganache

    Pour the hot cream over the chopped chocolate and let sit for 2 minutes to soften. Stir gently from the center outward until smooth and glossy. Add the softened butter and corn syrup (if using) and stir until fully incorporated. If needed, warm briefly over a double boiler while stirring until pourable but not hot. Cool to a spreadable consistency (about 25–30°C / 77–86°F) before assembly.

Assembly & Finish

  1. 14

    Layering

    Trim the joconde sponge to the desired dimensions (for example, 30 x 20 cm). If sponge is slightly domed, level carefully. Place the sponge on a flat work surface or serving board, right side up.

  2. 15

    Spread raspberry layer

    Evenly spread a thin, uniform layer (about 4–6 mm) of cooled raspberry marmalade over the sponge, leaving a 5 mm border at the edges to prevent seepage. Use an offset spatula for an even coat.

  3. 16

    Apply ganache

    Once the marmalade is set but still slightly tacky, pour or spread the cooled ganache over the marmalade in an even layer (about 4–6 mm). Use an offset spatula to smooth the surface. Tap the board gently to remove any trapped air and to level the ganache.

  4. 17

    Chill to set

    Place the assembled cake in the refrigerator for 30–45 minutes to allow the ganache to firm up for clean slicing.

  5. 18

    Garnish and serve

    Before serving, dust a little unsweetened cocoa powder over the top if desired and arrange fresh raspberries on top (about 12 raspberries). Optionally sift a light dusting of powdered sugar on the raspberries. Slice the cake with a sharp hot knife: run knife under hot water, dry, make each cut in one smooth motion and reheat/dry between slices for clean edges.

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