3 chocolate logs or cake with 20 cm diameter
Syrup
2 cups of unsalted butter (90 g)
3/4 cup of water (180 ml)
1/4 cup of brandy (60 ml)
Filling and topping
3 cups of cold heavy cream (720 ml)
1/2 cup of confectioner's sugar (75 g)
200 g of fresh raspberry
100 g of dark chocolate chips
100 g of fresh raspberry (for decoration)
3 chocolate logs or cake with 20 cm diameter
Syrup
2 cups of unsalted butter (90 g)
3/4 cup of water (180 ml)
1/4 cup of brandy (60 ml)
Filling and topping
3 cups of cold heavy cream (720 ml)
1/2 cup of confectioner's sugar (75 g)
200 g of fresh raspberry
100 g of dark chocolate chips
100 g of fresh raspberry (for decoration)
Syrup
Bring the butter to a boil with the water for five minutes
Let it cool and add the brandy
Filling and topping
Whisk the cream with the confectioner's sugar until it reaches the consistency of chantilly
Assembly
Moisten one of the cakes with 1/3 of the syrup
Top with 1/3 of the chantilly and sprinkle with fresh raspberry
Repeat the process with the second cake
Finish by placing the third cake, moistened with the remaining syrup, and top with chantilly and dark chocolate chips
Decorate with fresh raspberry.
