Chocolate tea cake: contemporary and classical by Beverley Dunkely



Standard Supplier 12th December 2014

Chocolate tea cake: contemporary and classical by Beverley Dunkely

Chocolate tea cake: contemporary and classical

Prepare a chocolate 6cm sphere
Dust with a small brush a clean 6cm sphere mould with IBC Scarlet Red Creative Powder
Fill and line the sphere mould with precrystallised dark 811 chocolate

Precolour Callebaut Split-4-D splitters with IBC scarlet red creative powder
Place precrystallied 811 Callebaut dark chocolate into a paper piping bag
Pipe a zig zag decoration on top of the prepared coloured splitters

Pipe a bulb of raspberry preserve onto of each chocolate sable biscuit
Optional - place a thin disc of chocolate on top of each sable biscuit
Position prepared sable biscuit on the upper most side of each tea cup – turn over
Pipe a small bulb of precrystallised 811 dark chocolate in the top of each teas cake to aid the sticking of
prepared decoration and a fresh blackberry

For a traditional Marshmallow tea cake –

Pipe a bulb of jam on the service of prepared chocolate sable circles
Pipe a bulb of fruit flavoured Marshmallow on top of jammed sables
Allow the marshmallow to set overnight
Hand dip using a dipping fork into precrystallised Callebaut 811 dark chocolate
Sprinkle with Callebaut Split-9-D dusted with IBC Scarlet creative powder


  • Chocolate Sable Biscuits:
  • 110g plain flour
  • 15g Callebaut CP-777 Cocoa Powder
  • 100g Unsalted butter
  • 50g Icing Sugar
  • 1 egg yolk
  • Raspberry and Blackberry Ganache;
  • 100g Raspberry purée
  • 50g Blackberry puree
  • 20g caster sugar
  • 125g UHT cream
  • 265g Callebaut 811 dark chocolate
  • 45g Callebaut 823 milk chocolate
  • 25g invert sugar
  • 15g alcohol Kirsch
  • 75g Softened unsalted butter
  • Marshmallow:
  • First amount of sugar:
  • 150g Sugar
  • 50g Invert Sugar
  • 35g Puree
  • Second amount of puree:
  • 35g Puree
  • 75g Invert Sugar
  • 20g Bronze Gelatine Sheets – softened in cold water
  • 57g Water


Chocolate Sable Biscuits:

Preheat the oven to 150’C

Place the flour, cocoa powder, icing sugar and butter in a mixing bowl – rub the ingredients together until they resemble fine bread crumbs

Add the egg yolk and mix until a dough forms


Roll out to a thickness of 0.5mm with a 6cm round cutter

Bake at 150’C for approximately 10 minutes

Raspberry and Blackberry Ganache:

Boil together the cream and caster sugar.

Warm the fruit purée separately.

Cool the cream to 80°C.

Pour the cream and purées onto weighed chocolates

Stir in the invert sugar.

Cool slightly to approximately 38°C/40°C – stir in the softened butter.

Lastly stir in the alcohol.

Cool to 29’C

Pipe into prepared chocolate 6cm spheres

Allow the Ganache to crystallise


Dissolve the first amount of sugar, invert sugar and puree bringing slowly to the boil.

Boil to 110°C

Blend together the second amount of puree and invert sugar in a mixing bowl. Pour onto the boiled puree once it has reached 110°C.

Place into a kitchen aid mixing bowl.

Melt the gelatine in the water taking care not to heat above 40°C. Pour onto the whisking puree mix.

Allow to cool down to 25/30°C whisking continuously to increase the volume

Pipe into prepare chocolate spheres pre piped with Raspberry and Blackberry Ganahce

Allow to set at 15°C overnight