Yield: one 9" x 5" cake (8 servings)
- 4 large eggs, room temp
- 1 cup + 7 Tbsp (280g) granulated sugar
- 1 ¾ cups (210g) + 1 Tbsp bread flour, divided
- 1 ¼ tsp baking powder
- ½ tsp salt
- 5 ¾ Tbsp (81g) unsalted butter, melted & cooled slightly
- ½ cup + 3 Tbsp (156g) crème fraîche
- 1 tsp vanilla paste or extract
- ½ cup (85g) Callebaut Ruby Chocolate Callets
- 1 cup (120g) fresh raspberries
- ¼ cup (50g) granulated sugar
- 3 ½ Tbsp (50g) water
- 1 ¼ tsp vanilla paste or extract
- 1 cup (165g) Callebaut Ruby Chocolate Callets
- 1 Tbsp coconut oil
- ½ Tbsp (7g) unsalted butter
- Heat oven to 350°F. Grease a 9" x 5" loaf pan and line it with parchment paper; set aside.
- In the bowl of a stand mixer fitted with whisk attachment, whip eggs and sugar on medium-high until they reach the ribbon stage.
- Sift in 1 ¾ cups (210g) bread flour, baking powder, and salt. Then—using a silicone spatula—gently fold into egg mixture until no flour pockets remain.
- Gently mix in melted butter followed by crème fraiche and vanilla.
- Fold in ruby callets.
- Toss raspberries in 1 tablespoon of bread flour until well coated.
- Pour some of the batter into prepared pan, top with some of the raspberries. Repeat layering until all batter and raspberries have been added.
- Bake for about 1 hour and 20 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- While cake is baking, make vanilla syrup. In a small pot over medium heat, stir together sugar and water until sugar dissolves. Let simmer for a couple minutes without stirring. Remove from heat and mix in vanilla.
- When cake is done, transfer pan to wire rack. Poke hot cake quite a few times with a toothpick or skewer. Brush vanilla syrup over cake.
- Cool cake completely, then remove from pan.
- To make the ruby glaze, create a double boiler by setting a heatproof bowl over a pot of simmering water. (Don’t let the bottom of the bowl touch the water.) Add ruby callets, stirring as they melt.
NOTE: If you wanna get really technical, allow chocolate to reach 104°F.
- Remove bowl from heat, then mix in coconut oil and butter until both are melted and fully incorporated.
- Let glaze cool somewhat; you want it to thicken up some but still be easily pourable.
NOTE: Again, to get technical, allow it to cool to 74–77°F.
- Pour glaze over cooled cake. Top with white nonpareils or other sprinkles, if you like.
- Allow glaze to set before cutting and serving cake.