Blackberry and Chocolate Crème Brulee Cake

Eric Landard layers up a ritzy glitzy Hollywood style combo of sponge, dark chocolate and blackberry brulee in this deliciously decadent dessert
By Eric Lanlard
Blackberry and Chocolate Crème Brulee Cake
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: plus overnight freezing
  • Effort: hard


For the blackberry brulee

  • 300 g double cream
  • 4 egg yolks
  • 75 g caster sugar
  • 8 sheets leaf gelatine
  • 1 tea bags, blackberry flavoured, made into 200ml of tea

For the blackberry and chocolate cream

  • 60 ml tea, blackberry flavoured
  • 50 g caster sugar
  • 2 egg yolks
  • 115 g chocolate
  • 400 g whipping cream
  • 200 g jam, blackberry flavoured

For the sponge base

  • 1 sheets chocolate sponge cake, swiss roll type
  • 300 ml tea

For the chocolate glaze

  • 200 g dark chocolate, good quality
  • 200 g whipping cream
  • 100 g glucose syrup


1. The day before serving, make the crème brulee. Set the oven to 120C/gas ¼. Bring the cream to the boil and whisk in the egg yolks and sugar.

2. Soak the gelatine leaves in cold water until softened. Remove, and squeeze out the excess moisture.

3. Stir the softened gelatine into the hot blackberry tea to dissolve it, and stir into the egg mixture.

4. Pour into a dish lined with ovenproof clingfilm and cook for one hour. Leave to cool, and then freeze overnight.

5. To make the chocolate cream, bring the blackberry tea and sugar to the boil then pour over beaten egg yolks at a fast speed.

6. Melt the chocolate in a bowl set over a pan of simmering water.

7. Whip the cream until thick, and then add the blackberry conserve.

8. Gently mix the melted chocolate into the egg mixture, and fold in the blackberry conserve cream.

9. Brush the chocolate sponge with blackberry tea.

10. Line the base of a mousse ring with the tea-soaked chocolate sponge then pour some of the chocolate cream over the top. Take the frozen crème brulee from the freezer and layer it on top.

11. Cover with another layer of soaked sponge and more cream. Pour over the rest of the cream and level with a palette knife. Refrigerate for four hours.

12. To make the chocolate glaze, melt the chocolate as before.

13. Heat the cream and glucose to boiling point, then add the melted chocolate. Using a palette knife, spread the top of the cake with the chocolate glaze. Remove the ring from the cake using a blowtorch. Serve decorated with gold leaf and gilded stars.

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