Raspberry amants

Raspberry amants

A la Mere de Famille
Jean Cazals


Quantity Ingredient

For the cakes

Quantity Ingredient
170g icing sugar
70g ground almonds
6 egg whites
70g plain flour
100g unsalted butter, melted

For the filling

Quantity Ingredient
100g raspberry pulp
100g sugar

For the topping

Quantity Ingredient
white chocolate
red food colouring for chocolate, (see note)


Quantity Ingredient
ingot-shaped silicone baking moulds
acetate sheet


  1. Making the cakes

    Preheat the oven to 180ºC. Lightly grease ten ingot-shaped moulds. Combine the icing sugar, ground almonds, egg whites and flour in a mixing bowl. Add the melted butter and stir to combine. Pour the batter into the moulds and bake for 12 minutes.
  2. Making the filling

    Put the raspberry pulp and sugar in a small saucepan, bring to the boil and cook as you would a jam. Remove from the heat and refrigerate until needed.
  3. Topping and assembly

    Melt the white chocolate in a saucepan over low heat, add the red food colouring and temper the chocolate:
  4. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water.
  5. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  6. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  7. Spread a thin layer of chocolate over an acetate sheet. When it is almost set, cut out rectangles to fit the top of each ingot-shaped amant. Place the chocolate in the refrigerator for 10 minutes between two trays to keep it flat. Spoon or pipe a line of raspberry filling on top of each cake and cover with a rectangle of red chocolate.


  • Food colouring for chocolate comes in the form of a powder that is fat-soluble, unlike colouring for sugar, which is water-soluble. The colouring may also come in the form of coloured cocoa butter that can be added to the chocolate.
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