Royal raw gateaux

Royal raw gateaux

Pana Chocolate, The Recipes
2 gateaux
60 mins
Armelle Habib, Chris Middleton

This fancy and decadent raw chocolate gateaux has the silky smooth texture of the traditional French dessert. The shiny glaze gives it a luxurious finish, while the passionfruit centre adds a tangy element of surprise. There are quite a few components in this cake, but we promise it’s worth the effort!


Quantity Ingredient
1 quantity see method for ingredients
1 quantity see method for ingredients

Chocolate ‘sponge’

Quantity Ingredient
1 flax egg, (1 tablespoon flax meal + 3 tablespoons filtered water)
90g cashew meal
1 tablespoon cacao powder
2 tablespoons coconut sugar
4 tablespoons desiccated coconut
pinch himalayan pink salt

Chocolate ganache

Quantity Ingredient
1 quantity see method for ingredients

Choc crunch

Quantity Ingredient
45g bar of pana chocolate raw cacao
1 tablespoon coconut oil
1 tablespoon cacao nibs

Passionfruit curd

Quantity Ingredient
1 1/2 tablespoons coconut butter
2 teaspoons coconut water
1 teaspoon coconut cream
1 tablespoon passionfruit juice
2 tablespoons rice malt syrup

Chocolate mousse

Quantity Ingredient
2 x 45g bars of pana chocolate raw cacao
160ml coconut oil
400ml coconut cream
90g cashews, soaked
80ml coconut nectar
2 pinches himalayan pink salt


Quantity Ingredient
food processor
2 10 cm cake rings
dehydrator and mesh tray
2 2 cm metal rings
2 7.5 cm metal rings
piping bag
high-speed blender


  1. To make the chocolate sponge, start by making the flax egg. Combine the flax (linseed) meal and water in a small bowl. Refrigerate for about 15 minutes until a soft gel forms.
  2. Blitz all ingredients except the flax egg in a food processor until the mixture is super fine.
  3. Transfer the mixture to a bowl and fold the flax egg into the dry ingredients until completely combined.
  4. Take half the mixture and push it into one of the cake rings (this will be the cake base).
  5. Push the other half of the mixture into the second cake ring.
  6. Dehydrate both cakes on a mesh dehydrator tray at 40°C for 24–48 hours. The cake will have a nice crust, but it will still be quite moist on the inside.
  7. For the chocolate ganache, prepare the ganache according to the instructions. Before setting in the fridge, pour the mixture into the bottom of two 7.5 cm metal rings.
  8. For the choc crunch, melt the chocolate and coconut oil together over a bain-marie.
  9. Remove from heat and stir in the cacao nibs. Pour the mixture into the metal rings that contain the chocolate ganache. Set in the fridge for 15 minutes.
  10. For the passionfruit curd, blend all the ingredients together in a food processor or high‑speed blender until smooth. Transfer to a bowl and refrigerate for 15 minutes to set slightly.
  11. For the chocolate mousse, melt the chocolate and coconut oil together over a bain‑marie.
  12. Blend all the other ingredients together until the mixture is very smooth. Add the melted chocolate and oil mixture and blend until well incorporated, then set aside for assembly.
  13. Assembly:

    Cut a 2.5 cm hole in the middle of each disc of chocolate ganache and choc crunch. Pipe in the passionfruit curd to fill, then freeze for about 30 minutes. Once firm, remove the chocolate and passionfruit round from the ring and place in the middle of each sponge. Pour the chocolate mousse into and around the cake ring, to completely cover the ganache centre. Set in the freezer for approximately 1 hour, until the mousse is firm. Remove the metal ring, then place the gateaux on a wire rack and pour the chocolate glaze over the entire cake. Tap the wire rack gently on a bench to remove any excess glaze. Set the cake in the fridge, then garnish as desired before serving.
refined sugar-free
dairy free
gluten free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again