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Boîte au Chocolat aux Fruit
Boîte au Chocolat aux Fruit is a traditional French recipe for a classic dessert of a sponge cake faced with chocolate that's served topped with fruit and cream. The full recipe is presented here and I hope you enjoy this classic French version of: Boîte au Chocolat aux Fruit.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBaking RecipesCake RecipesFrench Recipes
This is a classic French cake, typically served as a dessert that comes from the cordon bleu (blue ribband) school of cookery.
Ingredients:
For the Cake Batter:
3 eggs, separated
140g caster sugar
1 tbsp boiling water
90g plain flour (sifted with a pinch of salt)
To Finish:
90g plain chocolate (at least 60% cocoa solids)
3 tbsp rum, kirsch or Grand Marnier
225g raspberries, or strawberries
caster sugar, to sweeten
200ml double cream, whipped
Method:
Beat the egg yolks in a bowl with half the sugar and the boiling water. Place over a pan of hot water and continue beating until the mixture is thick and mousse-like. Take off the heat and set aside.
Add the egg whites to a clean and dry bowl then beat until stiff before whisking in the remaining sugar. Add to the egg yolk mixture with the sifted flour and fold with a metal spoon to combine (do not over-work). Immediately turn the batter into a buttered and floured square 20cm cake tin. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven, turn out onto a wire rack and set aside to cool.
In the meantime, break up or chop the chocolate into a heat-proof bowl. Melt either in a microwave or by sitting the bowl over a pan of barely-simmering water. Be careful not to allow the chocolate to become more than blood warm.
Once melted, spread the chocolate evenly and fairly thickly over a sheet of greaseproof (waxed) paper. Allow to just set then mark into small, (4cm) squares with a sharp knife then set aside to air dry and harden completely.
Once the cake is cool sprinkle the rum all over and hull the fruit. Scatter over enough sugar to just sweeten and set aside.
Spread the sides of the cake with the whipped cream. Peel the chocolate squares from the paper and press them round the sides of the cake, overlapping them slightly so that the cream cannot be seen (The top edge of the squares should just come up over the top of the cake).
Fill the cake with fruit then pile more cream on top. Serve immediately.
