Chocolate and raspberry cake by Luciano García

In 2023, a new and ambitious establishment capable of successfully fusing cuisine and pastry opened its doors on the outskirts of Buenos Aires. We are talking about García, chef Luciano García’s most personal project of which we give details in so good.. magazine 31.

This space of more than 700 m2 is where he presents a dynamic offer that adapts to the different times of the day and that seeks to value simplicity.

Pastry, as he himself explains, “will always have a very special strength in this space. That is why the assortment we offer is huge. We invite diners to look at the menu and to also eat at the showcase and a buffet table, with a wide variety of sweet preparations to choose from. The goal, in the future, is to offer all this through a dessert cart.”

Below we share the recipe, exclusively in www.sogoodmagazine.com, for a cake that can be tasted in García and that is composed of shortcrust pastry, milk chocolate appareil, dark chocolate cream, cocoa powder, and fresh raspberries from local organic production.

Chocolate and raspberry cake

For a 24 cm cake, obtains 10 wedges

Shortcrust dough

100 g butter
100 g icing sugar
80 g yolks
vanilla extract
200 g loose flour
50 g almond flour
50 g bitter cocoa powder

Sandblast with the butter and previously sifted powders. Add the yolks and vanilla and mix until all the ingredients are homogenized. Stretch the dough to 3 mm thickness between two sheets of polyethylene. Let it rest cold and line a 24 cm ring. Freeze. Cook at 160°C for 14 to 16 minutes, until its surface becomes golden brown.

Milk chocolate appareil

150 g milk
380 g cream
300 g milk chocolate
100 g eggs

Make a ganache with the milk, cream, and chocolate. Mix and, once the temperature drops, add the beaten egg. Pour over the previously cooked shortcrust dough and bake at 100ºC. Cook until the texture is firm, making sure it does not boil. Chill in the refrigerator for two hours.

Chocolate cream

155 g cream
60 g sugar
40 g yolks
90 g 811 dark chocolate

Make a creme anglaise at 83ºC and pour over the chocolate. Let the heat spread through the chocolate and emulsify with a blender. Transfer to a container with plastic film on the surface and reserve in the refrigerator for 12 hours.