What It Takes to Create Your Raspberry-Lime Chocolate Cake

Creating this cake takes me around 6 hours—not counting the years of practice behind every step.

It begins with a rich, gluten-free chocolate sponge. On one side, I spread a layer of Valrhona chocolate mixed with nuts and feuillantine for texture and depth. Then comes a smooth chocolate ganache, which must cool and set perfectly before the next layer.

Next, I prepare a fresh raspberry confit from real berries—no artificial flavors, ever. Once all these elements are set, I create the airy lime mousse that delicately wraps and balances the richness inside.

After freezing, the cake is ready for the mirror glaze—a critical detail. It must be ultra-thin, shiny, and bubble-free. Any imperfection in this stage reveals the chef’s true level of skill.

Then comes the detail work: I prepare macarons with natural fruit and chocolate ganaches, and handcraft a fine chocolate decoration. The chocolate must be well-tempered, thin, and elegant—not just beautiful, but technically correct.

Finally, I assemble the cake—with care, precision, and intention.

Just like with luxury watches, cars, or accessories—you’ll recognize a high level of craftsmanship in the smallest details. That’s where the difference is.